Pears Poached In Red Wine Cardamom And Orange Recipes

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PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE



Pears Poached in Red Wine, Cardamom and Orange image

A quick and easy recipe for Pears Poached in Red Wine.

Categories     Fruit     Dessert     Poach     Low Sodium     Orange     Pear     Red Wine     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 750-ml bottle dry red wine
2 1/4 cups sugar
2 cups water
1/2 cup orange juice
2 teaspoons grated orange peel
1 teaspoon ground cardamom
1 cinnamon stick
4 firm but ripe pears, peeled, stems left intact
1 pint vanilla ice cream
1 plain or almond biscotti, crumbled
Orange peel strips (optional)

Steps:

  • Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
  • Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.

RED WINE POACHED PEARS



Red Wine Poached Pears image

Provided by Food Network

Categories     dessert

Time 13h40m

Yield 6 servings

Number Of Ingredients 17

1 lemon
1 orange
1 bottle red wine (recommended: Shiraz/Syrah or Zinfandel)
8 cups water
1/2 cup honey
1 (1-inch) piece fresh ginger, sliced
1/2 teaspoon black peppercorns
1/2 teaspoon cloves
4 cardamom seeds
2 star anise
1 bay leaf
6 Bartlett pears, peeled
Creamy Pistachio Nut Filling, recipe follows
1 1/2 cups mascarpone cheese
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup pistachios, coarsely chopped

Steps:

  • Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
  • Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
  • Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
  • Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.
  • In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.
  • Use immediately or refrigerate and return to room temperature before filling the pears.

Nutrition Facts : Calories 203 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 10 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 1 grams, Sugar 30 grams

POACHED PEARS WITH ORANGE CREAM



Poached Pears with Orange Cream image

End the meal with a flourish with this easy and elegant dessert. A hint of orange lends just enough sweetness to temper the wine's bold taste. -Julianne Schnuck, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 servings.

Number Of Ingredients 10

2 firm medium pears
1-1/2 cups water
1 cup dry red wine or red grape juice
1/2 cup sugar
2 teaspoons vanilla extract
1/4 cup reduced-fat sour cream
2 teaspoons confectioners' sugar
1/2 teaspoon grated orange zest
1/8 teaspoon orange extract
Additional grated orange zest, optional

Steps:

  • Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from bottom to level if necessary. Place pears on their sides in a large saucepan. Add water, wine, sugar and vanilla. Bring to a boil. Reduce heat; simmer, covered, turning once, until pears are almost tender, 35-40 minutes. (For more intense flavor and color, leave fruit in cooking liquid and refrigerate overnight.), Meanwhile, combine sour cream, confectioners' sugar, orange zest and extract. Refrigerate until serving., Remove pears with a slotted spoon; pat dry and, if warm, cool to room temperature. Discard cooking liquid. Place pears on dessert plates. Serve with orange cream; if desired, top with additional grated orange zest.

Nutrition Facts : Calories 239 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 23mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 5g fiber), Protein 3g protein.

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