Poached Pear Dessert Recipes

EASY POACHED PEARS

Easy Poached Pears image

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

Ingredients

Zest of 1 lemon, cut into thin strips
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
3 cups apple cider
1 cup water
8 Bosc pears (with stems), peeled and cored from bottom
Lemon sorbet, for serving (optional)

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 IN HONEY, GINGER AND CINNAMON SYRUP

Poached Pears in Honey, Ginger and Cinnamon Syrup image

Provided by Giada De Laurentiis

Categories dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

One 750-ml bottle Moscato wine or other sweet dessert wine
2 cups Simple Syrup, recipe follows
1 cinnamon stick, broken in 1/2
2 tablespoons honey
One 3/4-inch piece fresh ginger, peeled, and finely chopped
1 vanilla bean, split lengthwise
6 small, firm, ripe Anjou pears, peeled
Serving suggestion: Vanilla ice cream or gelato
2 cups sugar
2 cups water

Steps:

In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

POACHED PEARS

Poached Pears image

Choose perfectly ripe pears for this poached pear recipe; if they're overripe, they will be too soggy, and if they're underripe, they won't poach well. Bosc pears, which hold their shape well when baked or poached, have a sweet, tart flavor, but you can also use Anjou or Bartlett pears.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 10

Ingredients

4 firm, medium-size pears, such as Anjou, Bartlett, or Bosc
1 bottle robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot
1/2 cup sugar
1 vanilla bean, cut in half lengthwise
1 whole cinnamon stick
1 orange peel
1 lemon peel
2 whole cloves
1 star anise
1 whole bay leaf

Steps:

Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

POACHED PEAR DESSERT

Poached Pear Dessert image

Whip up a batch of Poached Pear Dessert this holiday season-which is chock full of way more than poached pairs. This recipe for Poached Pear Dessert includes JELL-O pudding, cranberries, walnuts, cinnamon and more.

Provided by My Food and Family

Categories Home

Time 20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup thawed COOL WHIP LITE Whipped Topping
4 Bosc pears, peeled, cut lengthwise in half and cored
1/4 cup apple juice
1 Tbsp. agave syrup
1/4 tsp. ground cinnamon
1/4 cup chopped walnuts
2 Tbsp. dried cranberries

Steps:

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
Place pear halves, cut sides up, in microwaveable 2-qt. casserole.
Mix apple juice, agave syrup and cinnamon until blended; pour over pears. Cover with waxed paper.
Microwave on HIGH 6 to 8 min. or until pears are tender; cool 5 min.
Serve topped with pudding mixture, nuts and cranberries.

Nutrition Facts : Calories 180, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.44 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

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