RED WINE POACHED PEARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Add pears and cover with a parchment round. Reduce to a simmer and cook until pears are tender, 20 to 30 minutes. If necessary, turn pears very gently by rotating the stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
- Pour reduced syrup over pears and refrigerate, covered, for at least 6 hours, preferably overnight. Serve in shallow bowls or cups.
POACHED PEARS IN RED WINE
Steps:
- Gather the ingredients.
- Fill a bowl with cold water and add all but 2 tablespoons of the lemon juice.
- Peel, halve, and core each pear.
- Place them in the bowl of lemon water to rest; the lemon juice will help prevent browning.
- Combine the red wine, sugar, the reserved 2 tablespoons of lemon juice, lemon zest, vanilla extract, and cinnamon in a medium saucepan large enough to hold the pears.
- Bring to a boil, then turn the heat down to reach a low simmer. Add the pears and simmer for 10 to 12 minutes on one side.
- Rotate the pears and continue to poach them for an additional 8 to 10 minutes, or until they are tender and are easily poked through with a fork.
- Remove the pears from the pan and cool them on a cooling rack or old, clean towel.
- Bring the wine sauce back up to a rolling simmer and cook until the liquid has been reduced by half.
- To serve, place one pear into a shallow bowl. Pour a stream of sauce over the fruit.
- Place one scoop of ice cream, mascarpone cheese, or crème fraiche next to the pear (if using). Serve and enjoy.
Nutrition Facts : Calories 324 kcal, Carbohydrate 71 g, Cholesterol 8 mg, Fiber 9 g, Protein 2 g, SaturatedFat 1 g, Sodium 13 mg, Sugar 50 g, Fat 2 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
RED WINE POACHED PEARS WITH CHOCOLATE FILLING
This red wine-poached pear with chocolate recipe is a perfect dessert option for the holidays, cold winter nights, or as a show-stopper to impress your friends. Just don't let them know how easy it is to make! Serve with a savory cream like mascarpone, crème fraiche, or Devonshire cream. Can be made ahead of time and refrigerated.
Provided by MSTRECKE
Categories Desserts Chocolate Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
- Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
- Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
- Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 78.7 g, Cholesterol 0.5 mg, Fat 4.8 g, Fiber 6.2 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 182.7 mg, Sugar 54.2 g
POACHED PEARS IN SPICED RED WINE
A completely fat-free pud that isn't boring. It's not just Good Food, it's genius
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 6
Steps:
- Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
- Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
- Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.
Nutrition Facts : Calories 235 calories, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium
ROASTED PEARS IN RED WINE AND CINNAMON GLAZE
Steps:
- Preheat the oven to 400 degrees F.
- Combine the honey, sugar, wine, and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Roast until tender, 20 to 30 minutes. When the fruit is cooked, remove it from the pan, and reduce the oven temperature to 350 degrees F.
- Meanwhile, toss the almonds and sugar together, then add the egg white, and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10 to 12 minutes.
- Serve the fruit warm or at room temperature, with the almonds sprinkled on top.
PEARS IN RED WINE GLAZE
Steps:
- Peel pears. Using point of swivel-bladed potato peeler, scoop out core from bottoms. Hole should be no more than 1/2 inch in diameter. Place pears in bowl of cold water to which half of lemon juice has been added.
- Bring wine, sugar and vanilla to simmer in a 3-to-4-quart saucepan. Drain pears, place in simmering wine standing upright and cook gently about 15 minutes, until they are tender but still hold shape.
- Using slotted spoon to drain well, remove pears to serving dish that will hold them standing upright. Set aside.
- Raise heat under saucepan and boil wine down until syrupy and reduced to about 1 1/2 cups. This will take at least 20 minutes. Stir in remaining lemon juice and cognac. Strain syrup, pour it over pears and refrigerate until ready to serve, basting with syrup from time to time as they chill. Serve in stemmed goblets.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 45 grams
PEARS IN RED WINE WITH A FRESH CHEESE FILLING
Steps:
- Pears: Peel the pears and core them whole using a melon baller to scoop out the pulp from the bottom. In a large saucepan, place the wine, sugar, cinnamon sticks and orange peel and bring to a boil. Turn the heat down to low and add the pears. Simmer them for about 30 minutes until fork tender. Baste the pears occasionally to make sure they absorb the wine evenly. Remove the pears from the poaching liquid, remove the cinnamon stick and reduce the liquid to 1 cup. Set it aside to cool.
- Filling: Place the cream cheese, sugar and brandy in a food processor and blend. Transfer it to a bowl and fold in the whipped cream. Place it in a pastry bag with a plain tip and fill the pears. Place them in a shallow serving bowl and pour the reduced liquid over them. Chill.
- Sauce: Puree the strawberries with the sugar and chill. To serve the dish, cover the pears with the strawberry puree.
PEARS IN RED WINE
Provided by Moira Hodgson
Categories easy, dessert
Time 5h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Peel and core the pears but leave stems intact.
- Put pears in a heavy casserole large enough to hold them comfortably, stems up. Pour in the wine and enough water to cover the pears. Add the sugar and cinnamon.
- Simmer, uncovered, for about 5 hours, or until the liquid has reduced to a glaze. If the syrup is too liquid but the pears are cooked, remove them to a serving dish. Boil the liquid down until it is thick enough to coat the spoon. Pour over the pears and allow them to cool at room temperature.
- Serve the cream separately.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 11 milligrams, Sugar 25 grams
POIRES AU VIN ROUGE (PEARS IN RED WINE)
This is a desert that should please any classy crowd with a simple budget. :)
Provided by Shay
Categories Desserts
Time 5h
Yield 6
Number Of Ingredients 9
Steps:
- Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
- Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
- Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 71 g, Fat 0.4 g, Fiber 7.7 g, Protein 1.1 g, Sodium 9.2 mg, Sugar 54.5 g
PEARS IN RED WINE
I find this very easy recipe yet one that's really classy. I find the sauce tastes better if you make it the day before so that the flavours can mature. I've also used red grape juice instead of wine and it tasted just as good. I've been using this recipe for over 15 years and still love it. I even use the sauce as a pouring sauce for Ice Cream. I often increase the recipe so that I have leftovers just for that. The time that it takes to reduce the liquid is variable dependent on the quantity. I've estimated that it can take up to 20 minutes but it could take less time. They can also be put into a pretty jar and given as a gift.
Provided by C-J from the UK
Categories Sauces
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Put sugar, wine, water, cinnamon, cloves and lemon rind in a large saucepan and heat gently until the sugar dissolves.
- Peel the pears leaving the stalks on.
- Cut off the core at the base. You are only cutting a small amount (5mm) to help the pears stand upright.
- Add pears to the saucepan.
- Cover and simmer gently for 20 - 25 minutes or until the pears are soft and coloured by the wine. (You can weight the pears down by an upside down cereal bowl to help them get coloured).
- Remove the pears carefully from the saucepan with a slotted spoon and place standing upright in a heatproof bowl or dish (I use a plastic Tupperware dish with a lid so that it can be put in the fridge later).
- Increase the heat and boil the liquid in the saucepan rapidly until the liquid reduces and it thick and syrupy. This can take between 10 and 20 minutes dependent on the quantity of liquid.
- Take the saucepan off the heat and allow to cool slightly. (Careful the sugary liquid is very hot).
- Strain the liquid to remove lemon rind and cloves and pour over the pears. (I hold a sieve over the pears to do this).
- When the pears and the syrup are quite cold chill in the fridge for several hours or overnight. Spoon the syrup over them from time to time this helps to give them more colour. (Again I weight them down with an upside down cereal bowl).
PEAR AND RED WINE GLAZED KANGAROO FILLET (OR BEEF) WITH MACADAMI
An elegant dish suitable to serve for company. Simple to prepare. Original recipe was from the Australian Macadamia Society. Serves four as a main meal. I've noticed that my olocal supermarket is now stocking a fairly extensive range of kangaroo cuts.
Provided by Jubes
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large heavy-based pan.
- Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
- Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
- Serve the meat sliced with the remaining glaze spooned over and and around the plate.
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