Pears Pickled In Merlot Wine Recipes

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SPICED RED WINE-POACHED PEARS



Spiced Red Wine-Poached Pears image

Provided by Ellie Krieger

Categories     dessert

Time 3h50m

Yield 4 servings

Number Of Ingredients 7

2 cups dry red wine, such as cabernet or merlot
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
One 1 by 3-inch strip orange zest
1 cinnamon stick
2 cloves
4 firm, ripe pears

Steps:

  • In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

WINE POACHED SECKEL PEARS



Wine Poached Seckel Pears image

Provided by Aaron McCargo Jr.

Categories     dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9

1 bottle Merlot, divided
1 star anise
1 cinnamon stick
1/2 cup sugar
6 Seckel pears, peeled
1/2 cup mascarpone cheese
2 tablespoons confectioners' sugar
2 tablespoons heavy cream
Fresh mint leaves, chiffonade, optional

Steps:

  • In a large saucepan, whisk together Merlot (reserving 2 cups), star anise, cinnamon stick, and sugar. Bring to a boil.
  • Add pears and remaining 2 cups of Merlot. Allow pears to cook in the wine and flavorings, simmering at a low boil.
  • In a small bowl, whisk together mascarpone, sugar, and cream. Add fresh mint, if desired.
  • Place a dollop of mascarpone cheese onto each plate. Top with 1 or 2 pears and serve.

PICKLED PEARS



Pickled pears image

A stylish and gorgeous treat, spooned out of the jar with a little of the syrup

Provided by Good Food team

Categories     Side dish, Snack

Time 45m

Yield Makes enough to fill a 1-1.5 litre kilner jar

Number Of Ingredients 9

1 lemon or orange
10 cloves
2 tsp black peppercorn , lightly crushed
1 tsp allspice berries, lightly crushed
5 cm piece fresh root ginger , sliced
1 litre/1¾ pints cider or white wine vinegar
2 cinnamon sticks
1kg bag caster sugar
2kg small pears

Steps:

  • Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
  • Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
  • Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.

POIRES AU VIN ROUGE (PEARS IN RED WINE)



Poires Au Vin Rouge (Pears in Red Wine) image

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

3 cups red wine
1 cup white sugar
2 cinnamon sticks
4 whole cloves
1 strip orange zest
1 teaspoon fennel seed
3 whole black peppercorns
2 bay leaves
6 large firm pears

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

AUTUMN PEARS IN MULLED WINE



Autumn Pears in Mulled Wine image

Yield Makes 6 servings

Number Of Ingredients 7

1 orange
1 750-ml bottle Merlot
4 cups water
1 cup sugar
2 cinnamon sticks
1 tablespoon pickling spice
6 Anjou pears, peeled, stems left intact, 1/4 inch cut off each bottom to flatten

Steps:

  • Using vegetable peeler, remove peel (orange part only) from orange, forming long spiral strip. Transfer peel to heavy large pot. Halve orange; squeeze juice into pot. Add next 5 ingredients. Boil over high heat 3 minutes. Add pears, reduce heat to medium, cover, and simmer until pears are tender, turning pears occasionally, about 45 minutes. Using slotted spoon, transfer pears to large bowl. Simmer liquid uncovered in pot until reduced to 4 cups, about 10 minutes. Pour liquid over pears; cool. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
  • Place 1 pear in each of 6 shallow bowls. Pour liquid over pears and serve.

PEARS IN PORT WINE



Pears in Port Wine image

Categories     Wine     Pear     Port     Chill     Simmer     Boil

Yield serves 4. serving size: 1 pear, or if half a pear will satisfy

Number Of Ingredients 5

4 ripe, firm pears
3 cups ruby port wine
1/4 cup sugar
1 jigger (3 tablespoons) Cointreau
2 teaspoons pure vanilla extract

Steps:

  • Peel the pears, but leave them whole. With the stem end intact, cut off a thin slice at the bottom so that the pears can stand upright.
  • In a nonreactive saucepan, bring the port, sugar, and 2 cups water to a boil.
  • Place the whole pears in the liquid, lower the heat, and simmer, uncovered, for about 35 minutes, turning the pears occasionally, until they are tender.
  • Remove the pears with a slotted spoon and set aside to cool.
  • Increase the heat under the saucepan and reduce the liquid by half by boiling vigorously for 20 minutes to a medium-thick syrup. Add the Cointreau and vanilla.
  • Place the pears upright in a serving dish and spoon the reduced syrup over them. Chill for at least 2 hours before serving.

PEARS IN SPICED WHITE WINE



Pears in Spiced White Wine image

This can be a dessert on its own, a side for another dessert, a condiment for a cake or just a little treat. You can easily make this in advance and keep it in the fridge for a week (if the stay that long). I make much more of the white wine, because it is great on its own.

Provided by Thorsten

Categories     Beverages

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 pears (firm)
500 ml white wine
100 g sugar
1/2 vanilla bean, cut lenghtwise
1 cinnamon stick (about 2 inches)
2 cloves
1 lemon, juice of
1/2 lemon, zest of

Steps:

  • Combine white wine, sugar, spices and peel of lemon in a suited pot.
  • Heat up but do not let it boil.
  • Meanwhile put the lemon juice into a bowl.
  • Peel the pears and quarter them lenghtwise. Core them. Put them into the bowl with lemon juice to avoid browning.
  • After you have prepared all pears this way add them and the lemon juice to the wine mixture.
  • Poach the pears for about 10 - 15 minutes, but don't let them boil. The pears should be soft, but still a bit firm at the end.
  • Put the pears into a suited preserving jar and cover them with white wine brew. Do not remove the spices.
  • Store them in the fridge for at least 12 hours to blend all the flavors.
  • Enjoy.
  • NOTE: there might be more white wine brew than you need. Put it in the fridge and enjoy it cold with a bit of ice and a lemon wedge.
  • SERVING: Serve the pears at room tempearture with a dollop of your favorite ice cream for an easy dessert. Add some of the white wine brew to it.
  • NOTE: try these pears also in an easy pear cake or tarte. The peares will be soft and their flavor will blend into the cake and will make it moist.
  • Cooking time does not include time for cooling.

Nutrition Facts : Calories 333.2, Fat 0.3, Sodium 8.8, Carbohydrate 64.6, Fiber 7.2, Sugar 49, Protein 1

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