Poached Pears In Sauternes Recipes

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POACHED PEARS IN SAUTERNES



Poached pears in Sauternes image

This classy dessert from Michel Roux is delicious, low in fat, and counts as one of your 5-a-day!

Provided by Michel Roux

Categories     Desserts

Yield Serves 6

Number Of Ingredients 10

6-12 ripe pears, depending on size (preferably William or Conference)
1 orange, juice and pared zest
400ml/14fl oz Sauternes, or other medium sweet white wine
750ml/1¼ pints water
55g/2oz honey
200g/7oz sugar
2 lemons, juice only
1 vanilla pod, split
1 cinnamon stick, broken into short lengths
4 cloves

Steps:

  • Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
  • Remove the core from the base using a corer or small melon baller. Cut the orange zest into thin strips.
  • Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes, much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat.
  • Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup.

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

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

BAKED PEARS WITH SAUTERNES CUSTARD SAUCE



Baked Pears with Sauternes Custard Sauce image

Categories     Dessert     Bake     Raisin     Pear     White Wine     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

8 firm-ripe Bartlett pears
1/2 cup raisins, chopped
1/2 cup packed light brown sugar
1/2 teaspoon finely grated fresh orange zest
1/2 teaspoon finely grated fresh lemon zest
1 cup plus 2 tablespoons Sauternes or other white dessert wine
6 large egg yolks
1/4 cup granulated sugar
Accompaniment: Madeleines

Steps:

  • Preheat oven to 375°F.
  • Peel pears, leaving stems intact, then core from bottom using a melon-ball cutter or a sharp small knife. Stir together raisins, brown sugar, zests, and 2 tablespoons Sauternes and fill pear cavities with mixture. Stand pears upright in a buttered baking dish just large enough to hold them and pour remaining cup Sauternes over pears.
  • Cover dish tightly with foil and bake in middle of oven until tender, 30 to 40 minutes. Transfer pears to a serving dish or plates using a metal spatula to hold filling in place and pour cooking liquid through a sieve into a bowl.
  • Whisk together yolks and granulated sugar in a large metal bowl and add hot cooking liquid in a stream, whisking constantly. Put bowl over a pan of barely simmering water and vigorously whisk, or beat with a handheld electric mixer, until mixture is tripled in volume and registers 160°F on an instant-read thermometer, 3 to 5 minutes.
  • Serve pears warm with sauce.

POACHED PEARS IN SAUTERNES



Poached Pears in Sauternes image

Make and share this Poached Pears in Sauternes recipe from Food.com.

Provided by Sackville

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 -12 ripe pears, depending on size
1 orange, juice and zest of
375 ml Sauternes wine or 375 ml other not-too-sweet white wine
750 ml water
50 g honey
200 g sugar
2 lemons, juice of
1 vanilla pod, split
1 cinnamon stick, broken into short lengths
4 cloves

Steps:

  • Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk.
  • Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
  • Remove the core from the base, using a corer or a small melon baller.
  • Combine all the ingredients in a saucepan big enough to hold everything, including the pears.
  • Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering.
  • The cooking time will vary according to the ripeness of the pears.
  • Very ripe pears will only take 5 minutes; much less ripe fruit will need up to 15 minutes.
  • As soon as they are ready, turn off the heat.
  • Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed.
  • Serve one or two pears on each plate with a little orange zest and some syrup.

Nutrition Facts : Calories 307.9, Fat 0.4, Sodium 7.4, Carbohydrate 81, Fiber 8.4, Sugar 63, Protein 1.3

PEACHES IN SAUTERNES



Peaches in Sauternes image

Provided by Ina Garten

Categories     dessert

Time 24m

Yield 4 to 6 servings

Number Of Ingredients 4

6 to 8 very ripe yellow or white peaches
3 tablespoons sugar
1 (375 ml.) bottle good Sauternes
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)

Steps:

  • Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold.

POACHED PEARS WITH WINE VINAIGRETTE



Poached Pears with Wine Vinaigrette image

Poached pears served with a red wine vinaigrette.

Provided by PS2XWIZ

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h55m

Yield 4

Number Of Ingredients 12

6 medium Bosc pears, peeled with stems intact
1 cup white wine
2 cups water
2 tablespoons sugar
½ vanilla bean, halved lengthwise
2 whole star anise pods
1 small cinnamon stick
1 lemon, zested
1 orange, zested
¼ cup walnut oil
¼ cup red wine vinegar
salt and freshly ground black pepper to taste

Steps:

  • Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
  • Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
  • Place pears in individual bowls, and top with sauce.

Nutrition Facts : Calories 357 calories, Carbohydrate 50.6 g, Fat 14 g, Fiber 8.5 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 48.2 mg, Sugar 33.1 g

MARSALA-POACHED PEARS



Marsala-Poached Pears image

Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.

Provided by Holland House

Categories     Trusted Brands: Recipes and Tips     Holland House®

Time 35m

Yield 8

Number Of Ingredients 9

4 Bartlett pears, about 8 oz. each
½ cup Holland House® Marsala Cooking Wine
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
2 tablespoons butter
Vanilla ice cream
¼ teaspoon Toasted pecans

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.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g

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