Poached Pears With Mixed Greens Recipes

THREE-COLOR POACHED PEARS

Steps:

• Arrange 3 saucepans on the stove. In one, combine 4 cups water, 1 cup sugar, the white wine and the vanilla bean. In the next, combine 5 cups water, 1 cup sugar, the grenadine, lemon zest and lemon juice. In the last, combine 3 cups water, 1 cup sugar, the red wine, orange zest and orange juice. Bring to a simmer over medium-low heat, stirring occasionally. Meanwhile, peel the pears and cut them in half from top to bottom. Using a melon baller, scoop out the seed pocket. Using a small knife, cut a shallow V down the center of the pear's cut face to remove the stem, strings, and bud end.
• Cut out 3 circles of wax paper the same size as the saucepans. Place 4 pear halves in each saucepan and rest a waxed paper circle on top. Bring to a gentle simmer and simmer without stirring until tender, about 15 minutes. When the pears can be pierced easily with a fork, they are done. Turn off the heat and let cool in the liquid. Serve at room temperature, or refrigerate in the liquid overnight to let the pears absorb even more color and flavor. Bring to room temperature before serving. To serve, arrange one pear half of each color in a spoke pattern on a white plate. Drizzle a spoonful of the grenadine poaching liquid over the pears and serve.

POACHED PEARS BELLE HELENE

Steps:

• Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
• Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
• Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
• Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
• Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.

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.

MIXED GREENS AND PEAR SALAD

Steps:

• Put pecans, cinnamon & sugar in a zip-lock bag. Seal the bag & toss to coat.
• Spread nuts evenly onto the bottom of a microwaveable pie plate & microwave on HIGH up to 1 1/2 minutes or until toasted, stirring every 30 seconds.
• In a large bowl, carefully mix greens with pears, cheese & cranberries.
• Just before serving add pecans & dressing, then mix carefully.

GREEN TEA-POACHED PEARS WITH PISTACHIO BRITTLE

Steps:

• Bring 6 cups water to a boil in a large saucepan. Cut out a parchment-paper circle the diameter of your saucepan; set aside. Add tea bags to boiling water, remove saucepan from heat, and let steep for 10 minutes. Remove tea bags, squeezing excess liquid into the saucepan, and discard. Add sugar, ginger, orange peel, vanilla pod and seeds to the tea; stir to dissolve sugar. Bring tea mixture to a simmer over medium high heat; cook 5 minutes.
• Meanwhile, peel pears, leaving stems intact. Using a melon baller, scoop out the seeds and core from the bottom of each pear. Add pears to saucepan; reduce heat maintaining a gentle simmer. Cover pears with the parchment-paper circle to keep them submerged. Cook until just tender, about 20 minutes.
• Using a slotted spoon, remove pears. Strain cooking liquid; discard solids. Return cooking liquid to saucepan. Bring to a boil over medium-high heat. Cook until reduced to 1 cup, about 30 minutes.
• Place pears on plates and spoon about 2 tablespoons syrup over each pear. Serve with a dollop of mascarpone and brittle. Any remaining syrup can be stored, covered, in the refrigerator for up to one week. Drizzle over ice cream, if desired.

MIXED GREENS SALAD WITH PEARS, GOAT CHEESE, AND FIG VINAIGRETTE

Steps:

• Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
• Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
• Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
• To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.

MIXED GREENS WITH PEARS AND RASPBERRIES

Steps:

• Combine the vinegar, juice, oil, honey, salt and pepper in a small bowl; stir well with a wire whisk.
• Combine greens and pears in a large bowl; toss gently.
• Divide among 6 plates, top with raspberries and drizzle with dressing.

SAUTEED PEARS WITH MIXED GREENS

Steps:

• In a small bowl, combine the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil; combine well. Set aside.
• Spray a large skillet with cooking spray. Add the pear slices, in batches if needed; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute slices over medium-high heat until golden brown, 4 to 6 minutes. Reduce heat to medium, turn pears over, and cook until golden brown, 3 to 5 minutes. Add Calvados, and cook, until liquid has reduced by half, 1 to 2 minutes. Remove pan from heat, and set aside.
• To serve, toss the salad greens with the prepared vinaigrette. Place on serving plates, arrange pears on top of greens, and drizzle any collected juices from the pan over the pears. Garnish with the dried cranberries.

GINGER-POACHED PEARS

Steps:

• Preheat oven to 375°. Core pears from bottom, leaving stems intact. Peel pears; cut in half vertically. Cut 1/4 in. from bottoms to level if necessary. Place in an ungreased 13x9-in. baking dish. , Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears. Bake, uncovered, 25-30 minutes or until tender, basting occasionally., With a slotted spoon, remove pears to individual serving dishes. Transfer pan juices to a small saucepan; stir in ginger. Cook and stir over medium heat 5-8 minutes or until heated through. Spoon over pears; sprinkle with pecans.