Poached Pears With Sweet Wine And Fruit Confetti Recipes
POACHED PEARS IN WINE (EASY 3 INGREDIENT RECIPE)
Not just any old poached pears as these form a caramelized wine syrup to be served with the pears.
Provided by Lidia Conte
Categories Desserts
Time 25m
Number Of Ingredients 3
Steps:
- Peel, halve (lengthwise) and core four pears and place cut side down in sauté pan.
- Pour wine into pan with the pears. Next, add the sugar.
- Put burner on to medium high heat and bring to a simmer, then add the lid.
- Cook for a few minutes until the pears are still firm, but cooked (poke with a skewer to test them.) Turn them over and cook for one more minute.
- Take the pan off the heat and remove the pears from the liquid in the pan with a large spoon (slotted is best) and set aside.
- Put the pan back onto the burner and bring to a strong simmer over medium high heat. Cook until a syrup forms, then remove from heat immediately after consistency is reached.
- Place pear halves (one or two) on serving plates and drizzle with the caramelized wine syrup. Decorate as desired, or not at all, and serve right away.
Nutrition Facts : Calories 125 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 0 milligrams cholesterol, ServingSize 1/2 pear, Sodium 0 milligrams sodium
POACHED PEARS WITH SWEET WINE AND FRUIT CONFETTI
Categories Fruit Juice Wine Fruit Dessert Poach Low Fat Strawberry Cantaloupe Pear Kiwi Mint Fall Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Using melon baller, remove core from bottom end of pears. Combine wine, pear nectar and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Add pears (liquid should cover pears halfway). Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through. Transfer pears and cooking liquid to large bowl. Cool completely.
- Drain poaching liquid back into pot. Mix 2 tablespoons liquid with arrowroot in small bowl; return to pot. Boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes. Cool sauce to room temperature. (Pears and sauce can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature before serving.)
- Spoon sauce into 6 shallow bowls. Place pears atop sauce. Sprinkle kiwi, cantaloupe and strawberries around pears. Garnish with mint and serve.
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