Poached Papaya And Pear Recipes

POACHED PEARS

Steps:

• In a medium saucepan, bring 4 cups water, sugar, cinnamon stick, orange peel, and orange juice to a boil.
• Peel the pears, leaving the stem intact. Core the pears from the bottom using a corer or vegetable peeler.
• Add the pears to the simple syrup, and reduce the heat to a simmer. Cook until the pears are tender, but not mushy, about 15 minutes. Chill the pears in the syrup.
• Place the pear standing up on a dessert plate and drizzle with the chocolate sauce.
• Place the chocolate chips in a small bowl. Heat the heavy cream to hot, but not boiling in the microwave, about 15 to 20 seconds. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Mix until smooth and serve.

RUM POACHED PEARS RECIPE BY TASTY

Steps:

• Peel the pears and cut the bottoms out, but leave the stems intact.
• Mix the water, sugar, rum, and vanilla in a large pot. Set to medium heat.
• Add the pears. Cover with a lid and simmer for about 40 minutes, turning occasionally. Cook until soft and golden (this can take less time depending on the ripeness of your pears.
• Scoop out the pears and place upright on a dish. At this point you can cook the liquid longer until it becomes a syrup, or ladle a small amount directly onto the pears right away.
• Add optional ice cream.
• Melt some dark chocolate and spoon it onto the pear or your favorite toppings like nuts!
• Enjoy!

MARSALA-POACHED PEARS

Steps:

• Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
• Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
• Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.

POACHED PEARS WITH HONEY, LEMON BALM AND RAISINS

Steps:

• To prepare pears, place 6 cups of the cold water in a bowl. Squeeze the juice from 1/2 lemon into the bowl and add the lemon too. Core the pears from the bottom and peel, leaving the stems intact. As you peel each pear, place it in the bowl to prevent it from discoloring. Also place the cores and small pieces in the bowl. After the pears are peeled, wrap the cores and small pieces in the cheesecloth, folded double, and tie tightly with string. Place the remaining 7 cups of cold water and the honey in a pot and stir to dissolve the honey. Add the tangerine peel, raisins, lemon balm and cheesecloth bundle, together with the pears. Cover the pot and bring to a boil over high heat. Lower the heat and poach the pears at a low boil for 1 1/2 hours, leaving the lid ajar. Touch the pears with the tip of a chopstick. A properly poached pear should give a little; the pears should be soft and have taken on a light beige color. Turn off the heat. Remove the lemon balm, tangerine peel, and cheesecloth bundle from the pot and discard. Transfer each pear to an individual soup plate, sitting it upright, stem up. Divide the sweet soup equally among the plates. There should be about 4 1/2 cups of soup. Divide the raisins equally as well. Garnish each pear by inserting a sprig of mint into it at the stem and serve.

POACHED ASIAN PEARS WITH STAR ANISE AND TROPICAL FRUIT

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.

PERSIAN POACHED PEARS

Steps:

• Core pears from the bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary. Split vanilla bean and scrape seeds; set aside., In a small saucepan, combine the water, grape juice, apricots, sugar, honey, lemon strip, clove, vanilla bean and seeds. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid., Remove pears and apricots with a slotted spoon; cool slightly. Cover and refrigerate. Bring poaching liquid to a boil; cook until liquid is reduced to 1/4 cup. Discard the vanilla bean, lemon strip and clove. Cover and refrigerate for at least 1 hour., Place pears on dessert plates. Drizzle with poaching liquid. Sprinkle with apricots and almonds.

PAPAYA POACHED IN CINNAMON-LIME SYRUP

Steps:

• Bring 2 cups water and sugar to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until syrup thickens slightly, about 6 minutes. Add papaya wedges, fresh lime juice, lime peel strips and cinnamon stick. Reduce heat to medium and simmer until papayas are just tender, about 8 minutes. Using slotted spoon, transfer papayas to bowl. Boil syrup until reduced to 1 cup, about 6 minutes. Pour syrup over papayas and chill at least 2 hours and up to 1 day.
• Spoon papayas and syrup into 6 dessert dishes. Drizzle with sour cream and garnish with additional lime peel.

POACHED PEARS WITH CHOCOLATE SAUCE

Steps:

• Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. Place in a large saucepan; add the water, vanilla, cinnamon stick and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender., Meanwhile, in a small saucepan, combine the sugar, cocoa, cornstarch and cinnamon. Gradually whisk in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened and bubbly. Cool. , Drain pears; place on dessert plates. Drizzle with chocolate sauce.

POACHED PEARS WITH VANILLA CREAM

Steps:

• Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-qart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
• Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
• Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.
• Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.