Poached Pears In Lace Cookie Cups Recipes

POACHED PEARS IN LACE COOKIE CUPS

Steps:

• In a small saucepan, combine the butter, sugar and molasses. Bring to a boil. Remove from the heat; stir in the walnuts, flour and ginger. Spoon 3 tablespoonfuls batter 7 in. apart onto parchment paper-lined baking sheets., Bake at 350° for 8-10 minutes or until golden brown and lacy. Cool for 2 minutes before removing from pans. Drape each cookie over an inverted glass with a 2-in.-diameter bottom, forming four cups. Cool completely. , Core pears from the bottom, leaving stems intact; peel pears. Place pears on their sides in a large saucepan. Add the water, sugar, orange zest and vanilla. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pears are almost tender, turning once., Remove pears with a slotted spoon; cool to room temperature. Discard cooking liquid. Place pears in cookie cups.

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.

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!

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.

POACHED PEARS WITH CREAMY PECAN SAUCE

Steps:

• To poach the pears: In a large pot, combine the water and sugar over medium-high heat. Using a vegetable peeler, cut wide strips of lemon zest from the lemon and add to the pot along with the juice of the whole lemon. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer. Submerge pears in the simmering liquid, adding more water, if necessary, to just cover the pears. Cut a piece of parchment paper into a circle just large enough to cover the pot. Ease the paper down into the pot until it is touching the surface of the liquid. Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes. Remove the pot from the heat and cool the pears completely in the poaching liquid.
• To make the sauce: In a saucepan, over high heat, combine the brown sugar and water and bring it to a boil. Reduce heat to medium and simmer until the sauce is reduced, thicker and takes on a dark golden brown color, about 8 to 10 minutes. Carefully stir in cream, reduce the heat to medium-low and simmer until very thick, 2 to 3 minutes more. Stir in the toasted pecans and salt.
• Serve 1 to 2 pear halves per person, drizzled with the creamy pecan caramel sauce.

POACHED PEARS

Steps:

• Combine all except pears in saucepan. Boil till sugar is dissolved then add pears.
• Cover and cook 8-10 minutes turning occasionally.
• When pears are barely tender remove from syrup and put in individual serving bowls.
• Boil remaining syrup rapidly uncovered until reduced to 1 cup. Pour over pears.
• Let cool before serving or serve chilled.

VANILLA POACHED PEARS

Steps:

• Bring wine, water, honey, and vanilla-bean seeds and pod to a simmer in a large saucepan. Cook over medium-low heat 5 minutes.
• Meanwhile, cut a round of parchment the same diameter as the saucepan. Peel pears and halve lengthwise. Use a small spoon or melon baller to scoop out cores, seeds, and stems. Trim fibrous strip from center with a paring knife. Gently lower pears into pot. Place parchment round directly on pears to keep them submerged (this will help keep them from turning brown).
• Cook until a paring knife slides easily into pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer pears to a large bowl; cover with cooking liquid and let cool completely. Pears can be refrigerated in an airtight container up to 3 days.