Plum Wine Poached Asian Pear Recipes

POACHED ASIAN PEAR DESSERT RECIPE

Poached Asian Pear Dessert Recipe image

This elegant Asian pear recipe takes mere minutes to prepare. It does most of the work itself while it sits. For dessert, serve by itself, over ice cream, or topped with whipped cream. For breakfast, it's great over yogurt with or without granola, or over oatmeal.

Provided by Carolyn Gratzer Cope

Time 1h15m

Number Of Ingredients 6

Ingredients

2 medium Asian pears (about 1 pound/454 grams total)
2 cups (475 ml) water
1 cup (200 grams) sugar
1/2 vanilla bean, halved lengthwise, seeds scraped out
3 thin slices ginger (about 1/2 ounce/14 grams total)
Zest of 1 lemon, peeled into strips with a vegetable peeler

Steps:

Remove cores from pears and slice them 1/4-inch thick.
In a medium pot, combine the water, sugar, vanilla seeds and pod, ginger, and lemon zest.
Bring to a brisk simmer and stir until sugar is dissolved.
Add pear slices, stir to submerge in liquid, and simmer for three minutes.
Remove from heat and leave to cool completely.
To serve, divide pear slices among four serving bowls and spoon a bit of the poaching syrup overtop. Serve alone, atop yogurt or ice cream, or topped with whipped cream.

Nutrition Facts : Calories 70 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 4 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 13 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SPICED RED WINE POACHED PEARS

Spiced Red Wine Poached Pears image

As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems - they make for a more attractive dish. You can serve the pears soon after they're made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They're good on their own or alongside whipped cream or crème fraîche.

Provided by Dorie Greenspan

Categories dessert

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 lemon
6 ripe but firm pears
2 cups (480 milliliters) red wine
1/2 cup (120 milliliters) water
3 tablespoons sugar
3 tablespoons honey
2 whole cloves
1 cinnamon stick
1 whole star anise
Lightly sweetened whipped cream or crème fraîche, for serving (optional)

Steps:

Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 34 grams, TransFat 0 grams

POACHED PEARS IN WINE

Poached Pears in Wine image

Provided by Food Network

Categories dessert

Number Of Ingredients 8

Ingredients

4 firm pears, Bosc preferred, or Comice
1 bottle of Zinfandel
1 cup of sugar
1 1/2 cups of water
6 peppercorns
1 vanilla bean
1/3 pound Gorgonzola dolce
1/4 cup toasted pecans, coarsely chopped

Steps:

Peel the pears, core them from the bottom, leaving the stems on. In a large saucepan, add all of the ingredients except the pears and bring to a boil. Reduce the heat and add the pears, and simmer until the pears are tender, yet slightly firm in the center, about 30 minutes. Remove the pears, peppercorns and vanilla bean, and bring the mixture to a boil and cook over medium heat until the liquid is reduced to a syrup.
To serve
When the pears are cool, fill the cores with the cheese, place on the serving plate and drizzle with sauce. Top with toasted pecans.
TIP:
ASIAN PEAR SALSA
Substitute Asian pears for pears or apples in your favorite fruit salsa recipe. Use mint instead of cilantro.

POACHED ASIAN PEARS WITH STAR ANISE AND TROPICAL FRUIT

Poached Asian Pears with Star Anise and Tropical Fruit image

Categories Fruit Ginger Dessert Poach Low Sodium Wheat/Gluten-Free Mango Papaya Spice White Wine Chill Vegan Asian Pear Anise Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 cups water
1 cup dry white wine
3/4 cup sugar
2 tablespoons fresh lemon juice
2 star anise*
1 2-inch piece cinnamon stick
1 2-inch piece fresh ginger, sliced
4 large (10 ounces each) Asian pears
1 1 3/4-pound papaya, diced
1 14-to 16-ounce mango, diced
*A brown star-shaped seed pod; available at Asian markets and specialty food stores and some supermarkets.

Steps:

Bring first 7 ingredients to boil in heavy large saucepan, stirring until sugar dissolves. Cover and simmer 5 minutes.
Peel and core pears. Add to syrup. Add enough water to cover pears. Cover pan; simmer until pears are tender, about 40 minutes. Using slotted spoon, transfer pears to bowl. Increase heat; boil liquid until reduced to 3/4 cup, about 25 minutes. Strain syrup; pour over pears. Chill until cold. (Can be made 2 days ahead. Chill.)
Stand 1 pear in center of each plate. Spoon papaya and mango around pear. Spoon syrup over and serve.

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