Pears Poached In Port Wine Recipes

INSTANT POT® POACHED PEARS WITH PORT WINE

Steps:

• Combine water, port, orange juice, sugar, orange zest, cinnamon sticks, and cloves in a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and set timer for 3 minutes, until liquid begins to slightly simmer.
• Place pears inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Transfer pears to a plate to cool, leaving juices in the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Discard cinnamon sticks from the sauce. Place poached pears in bowls and drizzle with port sauce.

POACHED RED PEARS IN PORT WINE

Steps:

• Peel and core the pears. Place them in a saucepot with anise and Port wine. Bring to a boil and cook until the alcohol is burned off - be careful as the mixture may ignite. Once alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are fully submerged. Pears should simmer for at least 35 to 40 minutes. Remove the pears once they are tender. Return the port to a simmer and cook until reduced by 3/4 and syrupy.
• In a small saucepan, place ginger root and 4 to 5 tablespoons of sugar. Cook until sugar caramelizes. Remove from the heat and place on a parchment lined sheet pan to cool.
• Melt chocolate over a double-boiler.
• Whip cream to stiff peaks. Sweeten with powdered sugar and a pinch of cinnamon. Set aside to chill.
• Use the reduced wine as a sauce or garnish. Once pears are done and tender, place on plate. Fill with chocolate and top with whipped cream. Garnish with candied ginger and drizzle with reduced wine. Serve warm.

RED WINE AND PORT POACHED PEARS WITH MASCARPONE

Steps:

• In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.
• Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid.
• Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl.
• Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve.
• Voila!

PEARS POACHED IN PORT AND CRANBERRY JUICE WITH PORT SYRUP

Steps:

• Combine first 5 ingredients in heavy medium saucepan. Bring to boil, stirring twice. Reduce heat to medium; simmer 5 minutes. Add pear halves to liquid. Simmer pears uncovered until tender, turning occasionally, about 20 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil cooking liquid until reduced to thin syrup (about 1 1/4 cups), about 15 minutes. Pour syrup over pears in bowl. Cool to room temperature. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Mix yogurt and powdered sugar in small bowl. Spoon cold syrup onto plates. Place 1 pear half, flat side down, on each plate. Spoon yogurt mixture over pears. Garnish with mint, if desired, and serve.

PEARS IN PORT WINE

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.

OVEN-POACHED PEARS WITH RED WINE

Steps:

• Combine the wine, water, sugar, cinnamon stick, cloves and lemon slices in a saucepan. Bring to a boil and simmer, uncovered, until the mixture is reduced to approximately 4 cups liquid. Set aside until ready to use.
• Preheat the oven to 350 degrees. Peel the pears but leave the stems on. Place the pears upright in a baking dish just large enough to hold them comfortably. Bring the wine mixture to a boil again and pour it over the pears (it will not cover them completely). Bake for 1 hour, basting every 15 minutes. The pears should darken to a rich mahogany color as they cook.
• When the pears are done (still firm but easily pierced with a fork), remove them from the oven. The liquid in the baking dish should be syr-upy. If it is not, transfer it to a saucepan and cook on the stove over a high heat until there are approximately 2 cups of syrup.
• Place the pears in compote or similar dishes and cover with syrup. The pears may be served with a ricotta cream sauce (see following recipe).

PEARS IN PORT WITH MERINGUE CREAM

Steps:

• Pour the port into a large pan with 600ml water, add the sugar and cinnamon, then heat until the sugar dissolves. Add the pears, bring to the boil, then cover and simmer for 20-30 mins until tender all the way through. They are ready when a cocktail stick can be easily pushed through each one. Depending on the size of your pan, you may need to cook the pears in 2 batches using the same port syrup, or turn the pears several times as they cook so they become an even colour. Let the pears cool in their syrup, preferably overnight to allow the syrup to really stain them. Will keep for 3 days in the fridge.
• Check the consistency of the syrup. If it is very thin, boil it in a pan to reduce the amount and concentrate the flavour.
• To serve, whip the cream with the sugar and vanilla until it holds its shape, then fold in the meringue. Sprinkle with the cinnamon. Arrange the pears in a shallow dish and spoon over the syrup. Allow guests to help themselves to both pears and cream.

PEARS POACHED IN PEPPERED PORT

Steps:

• Combine first 7 ingredients in a large saucepan; bring to a boil.
• Add pear halves; cover, reduce heat, and simmer 8 minutes or until tender.
• Remove pear halves with a slotted spoon, and place in a large shallow bowl. Cover and chill.
• Bring wine mixture to a boil, and cook 8 minutes or until reduced to 1 cup.
• Pour wine mixture through fine mesh sieve into a small bowl; discard spices and lemon. Cover and chill.
• Place 2 pear halves in each of 4 dessert dishes; top with sauce. Garnish with mint sprigs.