Poached Raspberry Pears Recipes

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POACHED PEARS WITH RASPBERRY SAUCE



Poached Pears with Raspberry Sauce image

This elegant dessert for two has a wonderful vanilla flavoring that is very satisfying. With an extremely simple raspberry sauce adding a dash of bright color, it is very impressive. -Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 cup water
1/2 cup sugar
1/4 cup white wine or white cranberry juice
2 medium pears, peeled and halved
3 tablespoons seedless raspberry spreadable fruit
1/2 teaspoon vanilla extract
Fresh raspberries and mint leaves, optional

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.

Nutrition Facts : Calories 224 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 5g fiber), Protein 1g protein.

POACHED PEARS IN RASPBERRY SAUCE



Poached Pears in Raspberry Sauce image

This fruity recipe is just right for anyone who loves elegant desserts, but not the extra pounds associated with so many of them. -Clara Coulston, Washington Court House, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 10

8 medium Bosc pears
2 cups pear juice
1 cinnamon stick (3 inches)
1-1/2 teaspoons minced fresh gingerroot
1 teaspoon whole cloves
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1/2 cup cranberry juice
2 cups fresh raspberries or 1 package (12 ounces) frozen unsweetened raspberries, thawed
2 tablespoons maple syrup

Steps:

  • Core pears from the bottom, leaving stems intact. Peel pears. If necessary, cut 1/4 in. from bottom so pears will sit flat. Place in a Dutch oven. Add the pear juice, cinnamon stick, ginger, cloves and nutmeg. Cover and bring to a boil. Reduce heat; simmer for 25-30 minutes or until pears are tender. , Remove the pears and place in serving dishes. Discard cinnamon stick and cloves from poaching liquid. In a small bowl, combine cornstarch and cranberry juice until smooth; stir into liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add raspberries and syrup. Remove from the heat; cool slightly. , In a blender or food processor, puree raspberry sauce in batches until smooth. Strain and discard seeds. Pour sauce over pears. Serve warm, at room temperature or chilled.

Nutrition Facts : Calories 164 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 6g fiber), Protein 1g protein.

POACHED RASPBERRY PEARS



Poached Raspberry Pears image

Simply scrumptuous! This fruity dessert can be served either warm or chilled.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 6

Number Of Ingredients 5

1/2 cup seedless raspberry spreadable fruit
1 cup apple juice
2 teaspoons grated lemon peel
2 tablespoons lemon juice
3 firm Bosc pears, peeled and cut into fourths

Steps:

  • Mix all ingredients except pears in 10-inch skillet. Add pears.
  • Heat to boiling; reduce heat to medium-low. Simmer uncovered about 30 minutes, spooning juice mixture over pears and turning every 10 minutes, until pears are tender. Serve warm or chilled.

Nutrition Facts : Calories 135, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg

WINTER POACHED PEARS



Winter Poached Pears image

Delightful winter-time dessert - pears poached in syrup - perfect for any holiday.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 4

Number Of Ingredients 5

4 firm ripe pears
2 cups water
3 tea bags red zesty herbal tea flavored with hibiscus, rosehips and lemongrass
2 cups cranberry-raspberry juice
2 tablespoons red cinnamon candies

Steps:

  • Peel pears, leaving stems intact; set aside. Heat water to boiling in 3-quart saucepan; remove from heat. Add tea bags; let steep 10 minutes. Squeeze tea from tea bags; discard bags. Stir juice and candies into tea. Heat over medium heat, stirring occasionally, until candies are melted.
  • Arrange pears upright and close together in saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, spooning sauce over pears occasionally, until pears are tender when pierced with tip of sharp knife.
  • Remove pears from syrup. Cook syrup over medium-high heat about 25 minutes, stirring constantly, until thickened. Serve sauce over pears.

Nutrition Facts : Calories 195, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg

POACHED PEARS WITH RIESLING



Poached Pears with Riesling image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

6 firm but ripe Bosc pears, stems left on, peeled
1/2 bottle dry or off-dry Riesling
1/4 cup plus 2 tablespoons packed light-brown sugar
1/2 vanilla bean, split lengthwise

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 PEACHES WITH RASPBERRY SAUCE



Poached Peaches With Raspberry Sauce image

Posted for Zaar World Tour 2005. Source is Moosewood. The raspberry sauce is also good on ice cream, pound cake, pancakes, as a cake glaze, etc. It will keep for up to 5 days in the refrigerator.

Provided by MsBindy

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 quart apple juice
2 cups water
2 cinnamon sticks
6 whole allspice berries
12 whole cardamom seeds
6 firm ripe peaches
1 cup water
1/2 cup sugar
2 cups unsweetened raspberries (fresh or frozen)

Steps:

  • To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches).
  • Drop peaches in liquid and poach for 10 minutes.
  • Remove the peaches, cover with cold water and slip off the skins.
  • Cut each peach in half and remove the stone.
  • Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used).
  • For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2.
  • In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.).
  • Stir the remaining berries into the puree.
  • Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.

STUFFED POACHED PEARS WITH RASPBERRY SAUCE



Stuffed Poached Pears with Raspberry Sauce image

A stunning combination of ingredients. I just found this quick and easy recipe from Sargento. I can't wait to try this fruit dessert.

Provided by Lorac

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons ricotta cheese
2 teaspoons blue cheese, crumbled
2 tablespoons chopped pecans
1 teaspoon fresh lemon juice
2 fresh pears, halved and cored
1/8 teaspoon nutmeg
1/2 cup white wine
1 (10 ounce) package frozen raspberries in light syrup, thawed
2 teaspoons cornstarch

Steps:

  • Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg.
  • Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender.
  • Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups.
  • Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble.
  • To serve, place 3 tbls sauce on a plate and top with a pear half.

CAMPARI-POACHED PEARS WITH RASPBERRY SAUCE



Campari-Poached Pears with Raspberry Sauce image

Categories     Fruit     Dessert     Poach     Valentine's Day     Currant     Raspberry     Orange     Pear     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 cups cranberry-raspberry juice drink
1 1/4 cups sugar
1/2 cup Campari
3 3 x 1-inch strips orange peel (orange part only)
6 Bosc pears (each about 7 ounces)
1 lemon, cut in half
1 10-ounce package frozen raspberries in syrup, thawed
4 tablespoons orange liqueur
2 tablespoons red currant jelly
1 cup mascarpone cheese (about 8 ounces)
2 tablespoons powdered sugar
Fresh mint leaves

Steps:

  • Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.
  • Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.
  • Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)
  • Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.
  • Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.

BAKED PEARS WITH RASPBERRY SAUCE



Baked Pears with Raspberry Sauce image

This simple, elegant dessert satisfies a sweet tooth without being too rich.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Number Of Ingredients 8

2 tablespoons butter, cut into pieces
1/3 cup sugar
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
4 firm, ripe Bartlett pears, (about 1 1/2 pounds), peeled, halved, and cored (stems left intact)
3 tablespoons heavy cream
1 cup frozen raspberries, thawed and drained

Steps:

  • Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
  • Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve.

Nutrition Facts : Calories 264 g, Fat 10 g, Fiber 6 g, Protein 1 g

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Top Asked Questions

What can I make with a poached pear?
Pears are poached in port wine, with orange juice, sugar, orange zest, cinnamon sticks, and cloves in an electric pressure cooker. Serve with vanilla ice cream for a colorful and very impressive fall dessert that's made in minutes in your Instant Pot.
How do you serve pears with orange juice?
Serve the pears with the juice and a scoop of ice cream or a drizzle of chocolate sauce. Pears are poached in port wine, with orange juice, sugar, orange zest, cinnamon sticks, and cloves in an electric pressure cooker.
How to cook pears with prosecco?
In a medium saucepan over medium-high heat, bring Prosecco, water, and sugar to a boil. Reduce heat to medium low, and add zest, juice, and spices. Stir to combine and add pears. Make sure ingredients are submerged. (If necessary, place a plate or lid that is smaller than your pot on top of the pears.)
What do you do with underripe pears?
Poaching slightly under-ripe pears makes them tender and sweetens them, while allowing them to maintain their structure. Once poached, they can be served warm or cold, garnished with a caramel reduction of the cooking liquid, and accompanied with everything from ice cream to whipped cream to yogurt.

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