Poached Pears In Syrup Recipes

POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP

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

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.

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 IN SYRUP

Steps:

• peel pears and leave whole.
• place all ingredients except pears in a large saucepan bring to boil. reduce heat and simmer for 15 mins
• sit the pears in the syrup and continue to simmer for 10 to 15 mins until just tender. transfer pears to serving dish discard the cinnamon stick, vanilla bean and the orange peel from the syrup then pour over pears to serve.

POACHED PEARS IN SAFFRON CITRUS SYRUP

Steps:

• Place the first 4 ingredients in a large saucepan with 2 cups of water.
• Heat, stirring, over low heat until the sugar has dissolved.
• Bring to the boil, then reduce to a gentle simmer.
• Add the pears and cook, covered for 12-15 minutes, turning them halfway through.
• Remove pears from liquid, and bring it back to boil, uncovered.
• Cook for 8-10 minutes or until the syrup has reduced by half.
• Remove the vanilla bean and drizzle syrup over the pears.
• Serve with biscotti.

POACHED PEARS WITH VANILLA-POMEGRANATE SYRUP

Steps:

• Cut pomegranates in half. Remove seeds from one half; reserve (you should have about 1/2 cup seeds). Extract juice from remaining halves with a citrus juicer. Strain into a medium saucepan. (You should have about 3/4 cup juice.)
• Add honey, vanilla bean and seeds, and 4 cups water to pan. Bring to a boil. Reduce heat, and simmer 5 minutes.
• Carefully add pears. Cover, and cook until pears are tender, 3 to 5 minutes. Using a slotted spoon, transfer pears to a plate; let cool slightly. Remove vanilla bean halves from poaching liquid; halve again lengthwise, reserving for garnish. Reserve 6 tablespoons poaching liquid.
• To serve, divide pears among 4 bowls; sprinkle with reserved pomegranate seeds, dividing evenly. Drizzle each bowl with 1 1/2 tablespoons poaching liquid, and garnish with a vanilla bean quarter. Serve warm or at room temperature.

POACHED PEARS WITH RASPBERRY SAUCE

Steps:

• In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid., In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled. , Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.