Poached Pear In Orange Juice Recipes

FRENCH ORANGE POACHED PEARS (POIRE AVEC ORANGE)

Steps:

• In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
• Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.

ORANGE POACHED PEARS

Steps:

• With an apple corer or sharp knife, carefully remove core from bottom of pears to within 1 in. of stem, leaving pears whole with stem. Peel the pears., In a Dutch oven, combine the orange juice, water, brown sugar, butter and orange zest. Bring to a boil; add pears. Reduce heat; cover and simmer for 10-15 minutes or until pears are tender, turning several times. Remove pears and set aside. Simmer cooking juices, uncovered, for 5 minutes or until thickened to a syrup consistency., For chocolate sauce, in a small heavy saucepan over low heat, heat the chocolate, cream and butter until chocolate is melted; stir until smooth. Spoon pear syrup into dessert dishes; place a pear in each dish and drizzle with chocolate sauce. Garnish with orange zest strips if desired.

POACHED PEAR IN ORANGE JUICE

Steps:

• Peel pear, halve it lengthways and remove the seeds with a melon baller. Use a small, sharp knife to neatly remove the hard core leading to the stem.
• Put the pear, cut side down, in a small saucepan with the orange juice, cover and bring to simmering point then cook gently for 8-10 minutes, just until tender, turning the halves over after 5 mins and spooning some of the juice over them.
• Leave to cool in the juice. Peel the mandarin, divide into segments and remove the membrane covering each segment.
• Put pear half in each bowl and spoon pan juices over. arrange mandarin segments around and decorate with a mint sprig.
• Serve chilled or at room temperature.

VANILLA POACHED PEARS IN FRUIT JUICE

Steps:

• In a saucepan, make the poaching liquid by combining the grape juice, vanilla bean, and orange peel. Add the peeled whole pears and cover with a round of parchment paper to keep the part of the pear at the surface from oxidizing. Simmer for 30 minutes or until fork tender.
• Turn off the heat and let cool in the poaching liquid. Once cooled, chill them in the poaching liquid. When ready to serve them, remove them from the poaching liquid, and using a small paring knife cut out a whole from the bottom to hollow it out.
• Stuff the hole with the jam and place on plates. Warm the remaining jam with an equal amount of poaching liquid, drizzle it over the pears, and serve.

ORANGE POACHED PEARS WITH FUDGE SAUCE

Steps:

• In a medium saucepan, combine orange juice, sliced orange, cloves, vanilla extract and pears. Set pan over high heat and bring to a simmer. Warm fudge topping in a saucepan or in the microwave until warm. Remove pears from liquid and transfer pears to dessert bowls. Remove cloves from liquid and spoon liquid over pears. Spoon warm fudge sauce over top.

POACHED PEARS WITH ORANGE CREAM

Steps:

• Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from bottom to level if necessary. Place pears on their sides in a large saucepan. Add water, wine, sugar and vanilla. Bring to a boil. Reduce heat; simmer, covered, turning once, until pears are almost tender, 35-40 minutes. (For more intense flavor and color, leave fruit in cooking liquid and refrigerate overnight.), Meanwhile, combine sour cream, confectioners' sugar, orange zest and extract. Refrigerate until serving., Remove pears with a slotted spoon; pat dry and, if warm, cool to room temperature. Discard cooking liquid. Place pears on dessert plates. Serve with orange cream; if desired, top with additional grated orange zest.

EASY POACHED PEARS

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.

CIDER POACHED PEARS RECIPE BY TASTY

Steps:

• Peel the pear, cut in half and core.
• Add the cider, orange juice, star anise, cinnamon stick and vanilla extract to a small to medium pan.
• Bring to boil, then reduce to a simmer.
• Add the pear halves and poach at a low-medium heat for 10-20 minutes (until you can stick a knife through with no resistance).
• Remove the pear halves when cooked.
• Reduce the rest of the mixture over a medium heat until it is a thicker glaze.
• Serve the pears with a dollop of greek yogurt, a handful of toasted almonds and the glaze.
• Enjoy!

PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE

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.