EASY POACHED PEARS
Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
- Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
- Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.
Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g
POACHED PEARS BELLE HELENE
They say Auguste Escoffier created this dish in honor of the opera, La Belle Helene, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way?
Provided by Chef John
Categories World Cuisine Recipes European French
Time 3h
Yield 4
Number Of Ingredients 7
Steps:
- Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
- Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
- Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
- Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
- Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.
Nutrition Facts : Calories 1060 calories, Carbohydrate 240.9 g, Cholesterol 14.5 mg, Fat 13.5 g, Fiber 8.8 g, Protein 4.2 g, SaturatedFat 6.5 g, Sodium 252.1 mg, Sugar 212.7 g
POACHED PEARS WITH SWEET WINE AND FRUIT CONFETTI
Categories Fruit Juice Wine Fruit Dessert Poach Low Fat Strawberry Cantaloupe Pear Kiwi Mint Fall Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Using melon baller, remove core from bottom end of pears. Combine wine, pear nectar and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Add pears (liquid should cover pears halfway). Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through. Transfer pears and cooking liquid to large bowl. Cool completely.
- Drain poaching liquid back into pot. Mix 2 tablespoons liquid with arrowroot in small bowl; return to pot. Boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes. Cool sauce to room temperature. (Pears and sauce can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature before serving.)
- Spoon sauce into 6 shallow bowls. Place pears atop sauce. Sprinkle kiwi, cantaloupe and strawberries around pears. Garnish with mint and serve.
SCARLET POACHED PEARS
Provided by Paul Grimes
Categories Dessert Poach Christmas Vegetarian Quick & Easy Lemon Pear Beet White Wine Winter Healthy Cinnamon Gourmet Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
- Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.
POACHED PINK PEAR DELIGHT
Make and share this Poached Pink Pear Delight recipe from Food.com.
Provided by PanNan
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel the pears leaving stem attached.
- Into each pear stick 1 clove, place in deep pot.
- Add sugar, wine, water and food coloring to give desired color.
- Simmer very gently until pears are clear and syrup is thick, basting now and then.
- Chill.
- Serve cold as salad or dessert.
POACHED POMEGRANATE PEARS
The lovely sauce with tender pears is sure to please! Can be served warm or cold.
Provided by DoriBcookin
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine pomegranate juice, orange juice, rum, 1/2 cup white sugar, brown sugar, cinnamon sticks, and cloves in a large pot; simmer until sugar is completely dissolved, about 10 minutes.
- Peel pears, leaving stem intact. Slice 1/4 inch off the bottom for pears to stand securely.
- Place pears gently in the pot and cover. Simmer for 30 minutes, basting pears every 5 to 10 minutes. Remove pot from heat and let stand for 30 minutes, continuing to baste occasionally. Remove pears from pot and set aside.
- Strain spices from poaching liquid and add 1/3 cup sugar. Return to a low boil and reduce until sauce is thickened, 10 to 15 minutes.
- Ladle sauce over pears to serve.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 128.3 g, Fat 0.4 g, Fiber 7.3 g, Protein 1.3 g, Sodium 17.1 mg, Sugar 110.9 g
POACHED PEAR DELIGHT
A mellow aromatic dessert with a delicious ginger ice cream! A good recipe to make the day before company's coming & assemble at the last minute. Refrigeration time is not included.
Provided by CountryLady
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- PEARS: Combine first 4 ingredients in medium saucepan; heat& stir over medium-high heat until sugar is dissolved.
- Add pears& bring to a boil.
- Reduce heat to medium-low, cover& cook for about 30 minutes, turning pears several times, until they are tender.
- Remove pears from poaching liquid to medium sized bowl.
- Remove& discard cinnamon stick from poaching liquid; boil liquid for about 10 minutes, without stirring, until slightly thickened.
- Pour over pears; cool, cover& chill overnight or for at least 8 hours, turning pears occasionally.
- ICE CREAM: Line a baking sheet with parchment or waxed paper.
- Combine almonds, maple syrup& cinnamon in a small bowl and place on prepared baking sheet; cook in preheated 375F oven for about 10 minutes, stirring once, until almonds are golden.
- Cool& chop.
- Put ice cream, ginger& almond mixture into a separate medium bowl& mix well.
- Cover& freeze overnight or at least 8 hours until firm.
- ASSEMBLY: About 30 minutes before serving, remove pears& their liquid from the refrigerator.
- Just before serving, place pears into serving dishes, divide& drizzle poaching liquid over pears and place 2 scoops of ice cream beside each pear.
Nutrition Facts : Calories 534.5, Fat 12, SaturatedFat 5.2, Cholesterol 31.7, Sodium 74.8, Carbohydrate 75.6, Fiber 6.6, Sugar 55.6, Protein 5
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