Pears Poached In Red Wine Recipes

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POACHED PEARS IN RED WINE



Poached Pears in Red Wine image

By combining peeled pears with red wine and a bouquet of spices, you can create a beautiful dish that highlights the fruit's natural sweetness.

Provided by Stacy Slinkard

Categories     Brunch     Dessert

Time 45m

Yield 6

Number Of Ingredients 8

1 lemon (juiced and zested), divided
4 to 6 pears (Bosc or Anjou, peeled and cored)
1 1/2 cups red wine (Zinfandel, Shiraz, or Merlot work best)
3/4 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
Garnish: Fresh mint leaves or dark chocolate shavings
For serving: Vanilla ice cream, mascarpone cheese, or crème​ fraiche

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



Red Wine Poached Pears image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

1 bottle dry red wine
1 star anise
1 juniper berry
1/3 cup creme de cassis
Julienned zest from 1 bright-skinned orange (about 1 tablespoon)
2 whole cloves
1/4 cup sugar
6 firm but ripe Bosc pears, stems left on, peeled

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.

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

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.

APPLES AND PEARS POACHED IN RED WINE



Apples and Pears Poached in Red Wine image

Make and share this Apples and Pears Poached in Red Wine recipe from Food.com.

Provided by Hande

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

3 pears, peeled, quartered and cored
3 apples, peeled, quartered and cored
1/4 cup sugar
1 teaspoon vanilla extract
3 small cinnamon sticks
400 ml red wine
200 ml port wine or 200 ml sweet wine
700 g red plums, halved

Steps:

  • Put the pears and apples in a saucepan. Add the sugar, vanilla, cinnamon, red wine and dessert wine and bring to boil.
  • Simmer for 10 minute.
  • Add the plums and cook for another 5 minute or until the plums are soft.
  • remove the sucepan from the heat, cover with a lid and leave to marinate at least 6 hours.
  • serve at room temperature with ice-cream.

Nutrition Facts : Calories 280.7, Fat 0.5, Sodium 7.2, Carbohydrate 50.4, Fiber 5.9, Sugar 38.3, Protein 1.4

POACHED PEARS IN RED WINE



Poached Pears in Red Wine image

Make and share this Poached Pears in Red Wine recipe from Food.com.

Provided by KittyKitty

Categories     Dessert

Time 34m

Yield 4 serving(s)

Number Of Ingredients 11

1 (750 ml) bottle red wine, I like merlot, a good label (if you wouldn't drink it, don't cook with it)
3/4 cup superfine sugar
3 tablespoons honey
1/2 lemon, juice of
1 cinnamon stick
1 vanilla bean, split lengthwise
2 inches piece orange rind
1 clove
1 black peppercorns
4 firm ripe pears
whipped cream or sour cream, to serve

Steps:

  • Place the wine, sugar, honey, lemon juice, cinnamon stick, vanilla bean, orange rind, clove and peppercorn in a saucepan just large enough to hold the pears standing upright. Heat gently, stirring occasionally until the sugar has completely dissolved.
  • Meanwhile, peel the pears, leaving the stem intact. Take a thin slice off the bottom of each pear to keep it standing upright.
  • Place the pears in the wine mixture, then simmer uncovered for 20-35 minutes depending on size and ripeness, until the pears are just tender; be careful not to overcook.
  • Carefully transfer the pears to a bowl, using a slotted spoon. Continue to boil the poaching liquid until reduced bu about half. Let cool, then strain the cooled liquid over the pears and chill for at least 3 hours.
  • Place the pears in four individual serving dishes and spoon a little of the red wine syrup over them. Serve with whipped cream or sour cream.

Nutrition Facts : Calories 446.9, Fat 0.2, Sodium 9.7, Carbohydrate 81.4, Fiber 5.2, Sugar 68, Protein 0.8

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.

POACHED PEARS IN SPICED RED WINE



Poached pears in spiced red wine image

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

1 vanilla pod
1 bottle red wine
225g caster sugar
1 cinnamon stick, halved
fresh thyme sprig, plus sprigs to seve
6 pears, peeled, but kept whole with stalk intact

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

RED WINE PEARS



Red Wine Pears image

A classic cool weather dessert, these poached pears taste best if made a day or two in advance giving them time to soak in the red wine syrup. Serve with crème fraîche, whipped cream or ice cream. Use firm Comice, Anjou, Bartlett or Russet pears.

Provided by David Tanis

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

6 slightly underripe small pears
1 (750-milliliter) bottle medium-bodied dry red wine, such as Côtes du Rhône
1 1/4 cups/250 grams granulated sugar
1 teaspoon whole black peppercorns
4 whole cloves
1 (2-inch-long) cinnamon stick
Crème fraîche or ice cream, for serving
1/3 cup pomegranate seeds, for serving

Steps:

  • Using a sharp vegetable peeler, peel the pears top to bottom, leaving them whole, with stems attached and the core intact.
  • Put the pears in a large, wide nonreactive pot (enameled or stainless steel) in one layer. Add the wine, sugar and spices. Cover and bring to a boil, then reduce the heat to a very gentle simmer, and cook for about 30 minutes, or until a skewer inserted encounters no resistance. Remove from the heat and transfer the pears to a deep container, leaving the liquid in the pot.
  • Heat the poaching liquid over high and boil down until it is reduced by half. (You should have about 2 1/2 cups syrup.) Pour syrup over pears, and refrigerate overnight if possible.
  • To serve, put each pear in a soup plate and spoon over a little of the red wine syrup. Add a dollop of crème fraîche or a scoop of ice cream, and finish with a sprinkling of pomegranate seeds.

PEARS POACHED IN RED WINE AND CASSIS



Pears Poached in Red Wine and Cassis image

A classic French dessert with liqueur that adds a deep berry essence. Wine-poached pears make fora classic French dessert. I like to add a little crème de cassis liqueur to the wine, along with honey, vanilla and cinnamon. The cassis, made from black currants,adds a deep berry essence to the syrupy wine. You can serve these pears warm or chilled. The poached pears will keep well for a couple of days in the refrigerator. The pears will continue to soften.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, dessert

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 9

3 cups not-too-robust red wine, such as a Beaujolais or a Côtes du Luberon
1/3 cup mild honey, such as clover
1/4 cup crème de cassis liqueur
1 vanilla bean, cut in half lengthwise
1 cinnamon stick
1/2 cup dark or golden raisins
Juice of 1/2 lemon
4 firm but ripe pears
1/4 cup lightly toasted slivered almonds

Steps:

  • Combine wine, honey, and crème de cassis in a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods.Add cinnamon stick and raisins and bring to a boil. Reduce heat, cover and simmer 5 minutes.
  • Meanwhile, fill a bowl with water and add lemon juice. Peel, quarter and core pears and drop into the acidulated water. (This prevents the pears from discoloring.)
  • Drain pears and add to simmering wine. Bring back to a simmer, cover and simmer 10 to 15 minutes more, until pears areslightly translucent. Turn off heat and remove cinnamon stick. Add almonds. Serve warm or chilled.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 40 grams, TransFat 0 grams

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