POACHED PEARS
Back in 2012, Mark Bittman and Sam Sifton tackled the task of making up a bountiful meal for 15 at a friend's Brooklyn home. "We wanted to impress our guests without driving ourselves crazy. We decided on sturdy and manageable main courses, but we wanted an eye-popping starter and dessert," Mr. Sifton said. These poached pears in port, paired with an orange, almond and olive oil cake, rose to the occasion. Ready in about 45 minutes, and without a lot of fuss over the stove, it's a great way to end a dinner party.
Provided by Mark Bittman And Sam Sifton
Categories dessert
Time 45m
Number Of Ingredients 4
Steps:
- Combine the port and sugar in a saucepan with 2 cups water; heat until the sugar dissolves. Add vanilla beans.
- Peel and core pears. Pour on port mixture and simmer 15 to 40 minutes, until tender.
- Let pears cool in the liquid.
- Reduce the liquid to less than a cup. Serve individually with the liquid spooned over.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 52 grams
RIESLING POACHED PEARS WITH CARDAMOM CREAM
Riesling is a white wine native to Germany, though it's now also being grown as far afield as California, New York and Australia. Rieslings can range from sweet (labeled Spatlese or Auslese) to dry (labeled Kabinett, Qualitatswein or QbA); they're all known for honeyed, floral notes and stony minerality. They're an especially good match for fruit, as they add clean, not cloying, sweetness. Cardamom, a common ingredient in Northern European and Scandinavian baking, adds a smoky counterpoint.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves.
- Peel the pears, leaving stem intact, if present. Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core. Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring. (The acidity of the wine keeps them from browning). Add just enough water to cover the pears.
- To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid. Place a small plate on top of the paper to make sure the pears are completely submerged. Cook the pears over medium-high heat, just until the liquid comes to a boil. Reduce the heat to low and poach the pears until they are just soft. The pears should be tender enough to pierce with a knife. This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear.
- Remove the pan from the heat and cool the fruit completely in the poaching liquid. Refrigerate the fruit in the liquid in a sealed container until ready to serve. (The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor).
- Pour about half of the poaching liquid into a skillet and bring to a boil over high heat. Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey.
- Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks. Refrigerate until ready to serve.
- To serve, place a pear in a bowl or on a plate. Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream.
POACHED PEARS WITH RIESLING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Core pears from the bottom, using a small melon baller to scoop out the seeds. Cut a round of parchment to fit inside a large pot (it should be wide enough to hold the pears in one layer). Place pears in pot along with wine, brown sugar, and enough water to just cover pears (2 to 3 cups). Scrape vanilla bean seeds into pot, then drop in pod. Cover with parchment round.
- Bring to a boil, then reduce heat; simmer, turning pears occasionally to coat with liquid, until very tender but not falling apart, 10 to 15 minutes, depending on ripeness and size of pears. Use a slotted spoon to transfer pears to a large bowl. Remove and discard vanilla bean pod. Cover bowl with parchment round (or cut a new one to fit).
- Bring poaching liquid to a boil and cook until reduced to consistency of thin syrup, about 10 minutes. Pour syrup over pears and refrigerate, covered with parchment, until cool. Serve pears in shallow bowls or cups; tuck a chocolate-mint leaf into stem end of each one, if desired.
POACHED PEARS WITH RISOTTO
A sweet spin off of the average risotto dish...
Provided by Elena
Categories Desserts
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan over medium heat and stir in the rice. Cook the rice until it turns translucent, and begins to toast, about 3 minutes. Stir in 1/3 of the hot milk until it has been absorbed by the rice, about 5 minutes. Pour in half of the remaining milk, and stir until absorbed before stirring in the remaining milk. Stirring in the milk should take 15 to 25 minutes total, and the rice should be mostly soft with just a little firmness in the center. Add the chocolate and 2 tablespoons of sugar, and stir 5 minutes more.
- Meanwhile, bring the water, 2 tablespoons of sugar, and cinnamon stick to a simmer in a saucepan over medium-high heat. Add the pears, return to a simmer, then reduce the heat to medium, and continue simmering uncovered until the pears are tender, about 10 minutes.
- Spoon the risotto into serving bowls and place pears on top.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 61.4 g, Cholesterol 23.6 mg, Fat 9.5 g, Fiber 3.4 g, Protein 7.7 g, SaturatedFat 5.9 g, Sodium 97.6 mg, Sugar 27.8 g
RIESLING POACHED PEAR PIE
Riesling poached pears are backed atop a frangipane filling (franipane is a filling made from almonds and used in all sorts of pastries). Fanning of the pears before baking creates a very attractive top for this pie. **If crust edges start to get too brown cover them with foil.** This is a pretty and tasty that I would not recommend for someone with limited baking skills to attempt. This is my version of Hannaford fresh Magazines 2008 recipe.
Provided by Debbwl
Categories Dessert
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Make Laurie's My No Roll Pie Crust Recipe #51537 51537 according to directions.
- While pie shell is baking add lemon juice to water in a large bowl. Peal, halve and core pear; placing in bowl of lemon water as you go. Leave pears to sit in lemon water.
- Combine wine, 1 1/2 cups sugar and sliced lemon in large heavy saucepan and bring to boil over high heat, stirring to dissolve sugar. Once the syrup boils, teduce heat and keep at a simmer.
- Drain pears and discard lemon water. Add pears to the simmering syrup. Poach for 5 minutes turn over and poach 5 more minutes. Remove pears from syrup and place on paper towels to drain.
- Let syrup continue to simmer for about 20 minutes till reduced to 1 cup, set aside to cool.
- While syrup simmers make frangipane by combining almonds with 1/4 cup of sugar in a food processor and process until very finely ground. Add flour and pulse until well combind. Set aside.
- Preheat oven to 350°F.
- In a large bowl, use an electric mixter on medium high to beat butter and 1/4 cup sugar until fluffy. Add eggs one at a time, beating well after each egg. Beat in vanilla and almond extract and cooled poaching syrup. Reduce mixer speed to low, add ground almond mixture and mix just until combined.
- Spread the frangipane into the pie crust.
- Fan the pears by making 1/4 inch wide slices without cuting through top of pear and then gently pressing to creat the fan.
- Very carefuly place 7 (other 5 halves are for serving) of the pear halvs on top of the frangipane (a spatula helps to gently slide them on) with the top of the pears to the center of the pie.
- Bake for 50 to 55 minutes, until frangipane is puffed, golden and solid to the touch. **If crust edges start to get too brown cover them with foil.** Cool on a wire rack.
- To serve place place a slice of pie and a 1/2 of a pear fan (1/4 of a pear) on each plate and drizzel with syrup.
Nutrition Facts : Calories 450.9, Fat 15.2, SaturatedFat 5.2, Cholesterol 55.5, Sodium 25.4, Carbohydrate 67.2, Fiber 5.7, Sugar 52.5, Protein 5.4
RIESLING BAKED PEARS
So yummy. Pears oven baked and poached in a honey-wine sauce with cinnamon and orange flavors infused. The first time DH and I had this for dessert we were simply astounded at how these simple flavors combined to make such a rich and flavorful treat.
Provided by MathMom.calif
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Tip: For the orange zest, scrub the orange first and then use a vegetable peeler to remove the strips of zest. Make sure to leave behind the bitter, white pith.
- Preheat oven to 400 degrees. Slice a thin piece off the bottom of each pear so that it will sit flat, standing up straight.
- Arrange the pears in a pie pan or oven-proof small casserole dish.
- Whisk wine and honey in a medium bowl until blended. (I usually have to microwave mine to make the honey melt a bit so that they will combine.).
- Pour honey-wine mixture over pears and add cinnamon sticks, bay leaves and orange zest to the liquid.
- Roast the pears, basting every 15 minutes, until they are tender and a bit wrinkled (about 45 minutes to 1 hour).
- Use a slotted spoon to transfer the pears to serving dishes. Put the honey-wine mixture into a small saucepan and bring to a boil. Boil until slightly thickened, about 6 minutes. Drizzle over pears and garnish with cinnamon sticks and orange zest.
- Serve warm, at room temp, or chilled.
- Note: We sometimes put a small scoop of vanilla ice cream on this. Very rich and yummy. Another option: try cheese, such as ricotta or mascarpone -- sweeten cheese and stir it first.
Nutrition Facts : Calories 256.8, Fat 0.2, Sodium 2.5, Carbohydrate 47.6, Fiber 5.2, Sugar 33.7, Protein 0.8
More about "poached pears with riesling recipes"
POACHED PEARS IN RED WINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC POACHED PEARS IN SPICED WINE SYRUP RECIPE
From thespruceeats.com
RIESLING POACHED PEARS : FOOD NETWORK | RECIPES, DINNERS …
From foodnetwork.com
POACHED PEARS IN WINE - ONLY 3 INGREDIENTS - CHRISTINA'S …
From christinascucina.com
RED WINE POACHED PEARS - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
RIESLING AND PORT POACHED PEARS - DELIGHTFUL E MADE
From delightfulemade.com
Reviews 10Servings 12Cuisine AmericanTotal Time 55 mins
EFFORTLESS RIESLING POACHED PEARS - SIMMER + SAUCE
From simmerandsauce.com
Reviews 1Total Time 1 hrEstimated Reading Time 3 mins
RIESLING POACHED PEARS WITH CARDAMOM CREAM - GLUTEN FREE RECIPES
From fooddiez.com
RIESLING POACHED PEARS WITH CARDAMOM CREAM - FOOD NETWORK
From foodnetwork.co.uk
BUTTERMILK CAKE WITH RIESLING-POACHED PEARS RECIPE
From myrecipes.com
RIESLING-POACHED PEARS WITH GINGER FLAPJACK CRUMBLE RECIPE
From deliciousmagazine.co.uk
POACHED PEARS WITH RIESLING RECIPE | RECIPE | POACHED PEARS, MINT ...
From pinterest.com
POACHED PEARS WITH RIESLING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RIESLING-POACHED PEARS - REDBOOK
From redbookmag.com
SPICED RIESLING POACHED PEARS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
VIDEO: POACHED PEARS WITH RIESLING | MARTHA STEWART
From marthastewart.com
REISLING POACHED KOREAN PEARS - A COMMUNAL TABLE
From acommunaltable.com
EASY POACHED PEARS: SIMPLE, ELEGANT DESSERT -BAKING A MOMENT
From bakingamoment.com
WINE POACHED PEARS - WILLIAMSON WINES
From williamsonwines.com
POACHED PEARS WITH RIESLING RECIPE | RECIPE | WINE POACHED PEARS ...
From pinterest.com
RIESLING BAKED PEARS RECIPE | EATINGWELL
From eatingwell.com
POACHED PEARS IN RED WINE - EAZY PEAZY DESSERTS
From eazypeazydesserts.com
SOUS VIDE RIESLING POACHED PEARS WITH CARDAMOM CREAM
From recipes.anovaculinary.com
POACHED PEARS | RICARDO
From ricardocuisine.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES MADE …
From theflavorbender.com
BEST POACHED PEARS RECIPE - HOW TO MAKE POACHED PEARS
From delish.com
OUR BEST PEAR DESSERT RECIPES | FOOD & WINE
From foodandwine.com
RIESLING-POACHED PEAR WITH CARAMEL SAUCE - DISCOVER CALIFORNIA …
From en.discovercaliforniawines.ca
RED WINE POACHED PEARS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BUTTERMILK CAKE WITH RIESLING-POACHED PEARS – RECIPE - DECANTER
From decanter.com
HOW TO POACH PEARS - THE BAKE SCHOOL
From bakeschool.com
RIESLING-POACHED PEAR SORBET - SAVING ROOM FOR DESSERT
From savingdessert.com
GRAPPA-POACHED PEARS WITH SPECK – GIADZY
From giadzy.com
EASY POACHED PEARS IN RED WINE WITH VANILLA (AN EASY DESSERT)
From linsfood.com
ROSé POACHED PEARS A FALL RECIPE - PERFECTLY PROVENCE
From perfectlyprovence.co
POACHED PEARS WITH RIESLING - MARTHA STEWART - YOUTUBE
From youtube.com
BUTTERMILK CAKE WITH RIESLING-POACHED PEARS RECIPE
From delish.com
RIESLING POACHED PEARS WITH CARDAMOM CREAM – RECIPES NETWORK
From recipenet.org
THE MOST ELEGANT POACHED PEARS RECIPE - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
POACHED PEAR RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love