Pomegranate Poached Pears With Orange Ginger Mascarpone Whipped Cream Recipes

POMEGRANATE-POACHED PEARS WITH ORANGE-GINGER MASCARPONE WHIPPED CREAM

Steps:

• Place quartered pears in 2-quart saucepan. Add pomegranate juice and granulated sugar (if pears are not completely submerged, add more juice and sugar). Heat to boiling. Cover with lid slightly ajar. Reduce heat; simmer 20 minutes or until pears are soft when pierced with fork.
• Meanwhile, grate peel from oranges; set aside. In large bowl, place mascarpone cheese. Cut oranges in half; squeeze juice over mascarpone in bowl. Using electric hand mixer on low speed, beat until well blended. Add grated orange peel, whipping cream, powdered sugar and gingerroot; beat on low speed until combined. Increase speed to medium; beat until soft peaks begin to form.
• On each dessert plate, place 2 warm pear quarters. Spoon whipped cream over top.

POMEGRANATE POACHED PEARS WITH YOGURT SAUCE

Steps:

• Peel pears, leaving stems intact. Cut slice from bottom of each pear so it will stand upright when served; set aside. In 2-quart saucepan, heat pomegranate juice, water, sugar and cinnamon stick over medium heat until sugar is dissolved. Add pears; cover and simmer 15 to 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 15 to 20 minutes, stirring occasionally, until thickened.
• Spoon 1 1/2 tablespoons yogurt onto each plate, drizzle 2 teaspoons syrup over yogurt. Top with pears.

GINGER AND WINE POACHED PEARS WITH PUMPKIN WHIPPED CREAM

Steps:

• In large saucepan, heat water, wine and granulated sugar over medium heat until sugar is dissolved. Add lemon, gingerroot and pears. Simmer 15 to 25 minutes or until pears are tender. Remove from heat. Cover; let stand until cool. Remove pears from poaching liquid; discard liquid.
• In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. In large bowl, mix pumpkin with 2 tablespoons of the whipped cream. Fold in remaining whipped cream.
• To serve, spoon pumpkin whipped cream into 8 glasses or dessert bowls. Add 1 pear half to each glass; sprinkle with cookie crumbs.

POACHED PEARS WITH ORANGE CREAM

Steps:

• Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from bottom to level if necessary. Place pears on their sides in a large saucepan. Add water, wine, sugar and vanilla. Bring to a boil. Reduce heat; simmer, covered, turning once, until pears are almost tender, 35-40 minutes. (For more intense flavor and color, leave fruit in cooking liquid and refrigerate overnight.), Meanwhile, combine sour cream, confectioners' sugar, orange zest and extract. Refrigerate until serving., Remove pears with a slotted spoon; pat dry and, if warm, cool to room temperature. Discard cooking liquid. Place pears on dessert plates. Serve with orange cream; if desired, top with additional grated orange zest.

POACHED PEARS WITH MASCARPONE

Steps:

• Combine the wine, water, sugar and cinnamon in a deep nonreactive saucepan. Bring to a boil and simmer for five minutes.
• Add the pears and simmer 15 minutes, until the pears are just tender. Remove the pears from the liquid, draining them well, and place them in a bowl.
• Boil down the liquid until it is reduced to two cups and has become syrupy. Remove the cinnamon stick. Pour the liquid over the pears and refrigerate at least four hours or overnight.
• To serve, place each pear standing up in a deep dish or goblet. Pour some of the cooking liquid over each.
• Stir the mascarpone to smooth it, then spoon a generous dollop on top of each pear. It will begin to drip down the sides of the pear. Dust with sifted cocoa and serve.

HONEY-POACHED PEARS WITH MASCARPONE

Steps:

• Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
• Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
• Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.

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.