SPICED RED WINE POACHED PEARS
As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems - they make for a more attractive dish. You can serve the pears soon after they're made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They're good on their own or alongside whipped cream or crème fraîche.
Provided by Dorie Greenspan
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
- Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
- Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 34 grams, TransFat 0 grams
POACHED PEARS IN SPICED RED WINE
A completely fat-free pud that isn't boring. It's not just Good Food, it's genius
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 6
Steps:
- Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
- Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
- Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.
Nutrition Facts : Calories 235 calories, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium
POACHED PEARS IN RED WINE
Steps:
- Gather the ingredients.
- Fill a bowl with cold water and add all but 2 tablespoons of the lemon juice.
- Peel, halve, and core each pear.
- Place them in the bowl of lemon water to rest; the lemon juice will help prevent browning.
- Combine the red wine, sugar, the reserved 2 tablespoons of lemon juice, lemon zest, vanilla extract, and cinnamon in a medium saucepan large enough to hold the pears.
- Bring to a boil, then turn the heat down to reach a low simmer. Add the pears and simmer for 10 to 12 minutes on one side.
- Rotate the pears and continue to poach them for an additional 8 to 10 minutes, or until they are tender and are easily poked through with a fork.
- Remove the pears from the pan and cool them on a cooling rack or old, clean towel.
- Bring the wine sauce back up to a rolling simmer and cook until the liquid has been reduced by half.
- To serve, place one pear into a shallow bowl. Pour a stream of sauce over the fruit.
- Place one scoop of ice cream, mascarpone cheese, or crème fraiche next to the pear (if using). Serve and enjoy.
Nutrition Facts : Calories 324 kcal, Carbohydrate 71 g, Cholesterol 8 mg, Fiber 9 g, Protein 2 g, SaturatedFat 1 g, Sodium 13 mg, Sugar 50 g, Fat 2 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
RED WINE POACHED PEARS WITH MASCARPONE FILLING
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
- Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
- Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
- Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.
SPICED RED WINE-POACHED PEARS
Steps:
- In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
SPICED FIGS POACHED IN WINE
If you haven't had figs before, this is a delicious way to introduce yourself to them. The the flavors from spices and wine blend together to nicely complement the flavor of the figs. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first eight ingredients. Stir in figs. Bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until the figs are tender. Remove figs and set aside., Bring poaching liquid to a boil; cook until liquid is reduced to about 1/2 cup. Strain into a small bowl; add figs. Cool. Serve with ice cream or yogurt if desired.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 4g fiber), Protein 1g protein.
PEARS POACHED IN SPICED WINE
"I love the rich garnet color that the pears take on after they've been poached in this fragrant spiced wine syrup," writes Laura Frankel in "Jewish Cooking for All Seasons." For the wine to use in poaching, Frankel suggests a kosher merlot by Baron Herzog.
Provided by Chef Kate
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat wine, sugar, water, peppercorns, bay leaves, rosemary, thyme, cinnamon, vanilla bean and lemon zest to a boil in a large saucepan over high heat.
- Meanwhile, remove the pear cores with a melon baller.
- Add pears to saucepan; reduce heat to a simmer. Poach the pears until tender enough for a knife to pierce them without resistance, at least 20 minutes, longer if the pears are less ripe.
- Let pears cool in the poaching liquid, about 15 minutes.
- Place the pears on a serving platter.
- Strain the poaching liquid through a sieve into a large saucepan; discard the solids. Heat the liquid to a boil; reduce heat to low. Cook until reduced to a thick syrup, about 45 minutes. Let cool slightly.
- Serve the pears drizzled with the warm syrup.
Nutrition Facts : Calories 626.2, Fat 0.3, Sodium 10.7, Carbohydrate 138.8, Fiber 7.2, Sugar 123.1, Protein 1
SPICED POACHED PEARS
A delicious dessert originating in Australia. This is both sweet and tangy. Sure to impress, hope you enjoy!
Provided by Leslie
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the water, red wine, lemon juice, sugar and spices in a medium saucepan and bring to a boil.
- Reduce heat and simmer gently for 5 minutes.
- Place the pears in an ovenproof dish and pour the syrup over them.
- Poach at 150°C (300°F) for 20 - 25 minutes or until tender.
- Pour a small amount of the syrup in the bottom of dessert dishes and place the pears on top.
- Serve with whipped cream.
Nutrition Facts : Calories 418.4, Fat 3.7, SaturatedFat 2.1, Cholesterol 11.4, Sodium 26.9, Carbohydrate 89.8, Fiber 7.3, Sugar 74.2, Protein 1.4
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