Poached Pears With Sweet Wine And Fruit Confetti Recipes

POACHED PEARS WITH SWEET WINE AND FRUIT CONFETTI

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.

POACHED PEARS WITH WINE VINAIGRETTE

Steps:

• Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
• Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
• Place pears in individual bowls, and top with sauce.

VANILLA POACHED PEARS IN FRUIT JUICE

Steps:

• In a saucepan, make the poaching liquid by combining the grape juice, vanilla bean, and orange peel. Add the peeled whole pears and cover with a round of parchment paper to keep the part of the pear at the surface from oxidizing. Simmer for 30 minutes or until fork tender.
• Turn off the heat and let cool in the poaching liquid. Once cooled, chill them in the poaching liquid. When ready to serve them, remove them from the poaching liquid, and using a small paring knife cut out a whole from the bottom to hollow it out.
• Stuff the hole with the jam and place on plates. Warm the remaining jam with an equal amount of poaching liquid, drizzle it over the pears, and serve.

POACHED PEARS WITH DESSERT WINE SAUCE

Steps:

• Strain pears and discard syrup; set pears aside.
• Combine all ingredients, except the pears and raspberry filling, in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a gentle simmer and add the pears. Add enough cold water to cover pears and simmer for 15 to 20 minutes. Once thickened, remove pears and chill.
• Add raspberry filling to port syrup and bring to a boil. Cook until reduced to the consistency of a glaze. Remove from heat and let cool to room temperature. Spoon pears into bowls and top with glaze. Garnish with whipped topping and fresh mint, if desired.

PEARS POACHED IN WHITE WINE

Steps:

• In a pot, combine all ingredients except the pears. Bring to the boil.
• While the liquid is boiling, peel the pears and cut them in half from top to bottom.
• Use a paring knife to core the pears.
• When liquid is boiling, add pears, return to boiling, then simmer until tender but not mushy. This will depend on the pears you choose and how ripe they are. Start with about 5-8 minutes, but be aware that it may take much longer (when I use bosc pears that aren't quite ripe yet it can take half an hour or more).
• Remove the pears, increase the heat, and reduce the liquid by half.
• Spoon the reduced liquid over the pears and top with homemade whipped cream (use recipe # 80157).