RED WINE POACHED PEARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Add pears and cover with a parchment round. Reduce to a simmer and cook until pears are tender, 20 to 30 minutes. If necessary, turn pears very gently by rotating the stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
- Pour reduced syrup over pears and refrigerate, covered, for at least 6 hours, preferably overnight. Serve in shallow bowls or cups.
RED WINE POACHED PEARS
Steps:
- Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
- Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
- Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
- Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.
- In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.
- Use immediately or refrigerate and return to room temperature before filling the pears.
Nutrition Facts : Calories 203 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 10 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 1 grams, Sugar 30 grams
SPICED RED WINE-POACHED PEARS
Steps:
- In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
POACHED PEARS IN SPICED RED WINE
A completely fat-free pud that isn't boring. It's not just Good Food, it's genius
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 6
Steps:
- Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
- Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
- Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.
Nutrition Facts : Calories 235 calories, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium
SPICED RED WINE POACHED PEARS
As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems - they make for a more attractive dish. You can serve the pears soon after they're made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They're good on their own or alongside whipped cream or crème fraîche.
Provided by Dorie Greenspan
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
- Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
- Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 34 grams, TransFat 0 grams
RED WINE POACHED PEARS WITH CHOCOLATE FILLING
This red wine-poached pear with chocolate recipe is a perfect dessert option for the holidays, cold winter nights, or as a show-stopper to impress your friends. Just don't let them know how easy it is to make! Serve with a savory cream like mascarpone, crème fraiche, or Devonshire cream. Can be made ahead of time and refrigerated.
Provided by MSTRECKE
Categories Desserts Chocolate Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
- Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
- Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
- Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 78.7 g, Cholesterol 0.5 mg, Fat 4.8 g, Fiber 6.2 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 182.7 mg, Sugar 54.2 g
POACHED PEARS IN RED WINE
Make and share this Poached Pears in Red Wine recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 34m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the wine, sugar, honey, lemon juice, cinnamon stick, vanilla bean, orange rind, clove and peppercorn in a saucepan just large enough to hold the pears standing upright. Heat gently, stirring occasionally until the sugar has completely dissolved.
- Meanwhile, peel the pears, leaving the stem intact. Take a thin slice off the bottom of each pear to keep it standing upright.
- Place the pears in the wine mixture, then simmer uncovered for 20-35 minutes depending on size and ripeness, until the pears are just tender; be careful not to overcook.
- Carefully transfer the pears to a bowl, using a slotted spoon. Continue to boil the poaching liquid until reduced bu about half. Let cool, then strain the cooled liquid over the pears and chill for at least 3 hours.
- Place the pears in four individual serving dishes and spoon a little of the red wine syrup over them. Serve with whipped cream or sour cream.
Nutrition Facts : Calories 446.9, Fat 0.2, Sodium 9.7, Carbohydrate 81.4, Fiber 5.2, Sugar 68, Protein 0.8
POACHED PEARS IN RED WINE WITH ANISE AND LEMON
Categories Dessert Poach Low Sodium Lemon Pear Vanilla Red Wine Anise Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in heavy large pot. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring until sugar dissolves. Remove from heat. Peel, halve and core pears. Add pears, rounded side down, to cooking liquid. Return cooking liquid to boil. Reduce heat to low, cover and simmer until pears are tender, basting occasionally with cooking liquid if necessary, about 25 minutes. Using slotted spoon, transfer pears to bowl.
- Strain cooking liquid; discard solids. Return cooking liquid to pot. Boil until reduced to 1 cup, about 12 minutes. Pour syrup over pears. Chill until pears are cold, at least 3 hours or overnight. (Can be prepared 1 day ahead. Keep refrigerated.)
- Scoop frozen yogurt onto plates. Place pears on plates. Spoon sauce over pears.
RED WINE & CRANBERRY POACHED PEARS
While being poached, the pear absorbs the sweetness and spice from the sugar, wine, cinnamon and peppercorn. It makes an easy, yet elegant, dessert that's perfect for a special night. -Kiersten Atkinson, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the first 6 ingredients to a boil; add cranberries. Reduce heat; simmer, uncovered, 10 minutes., Meanwhile, core pears from bottom, leaving stems intact. Peel pears. Add to pan, in a single layer on their sides. Simmer, uncovered, until pears are almost tender, about 10 minutes longer, turning occasionally. Remove from heat; let stand 10 minutes., Drain pears; reserving poaching liquid and cranberries. Remove peppercorns. Place pears on dessert plates; drizzle with reserved poaching liquid. Top with cranberries and crème fraiche, if desired.
Nutrition Facts :
OVEN-POACHED PEARS WITH RED WINE
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the wine, water, sugar, cinnamon stick, cloves and lemon slices in a saucepan. Bring to a boil and simmer, uncovered, until the mixture is reduced to approximately 4 cups liquid. Set aside until ready to use.
- Preheat the oven to 350 degrees. Peel the pears but leave the stems on. Place the pears upright in a baking dish just large enough to hold them comfortably. Bring the wine mixture to a boil again and pour it over the pears (it will not cover them completely). Bake for 1 hour, basting every 15 minutes. The pears should darken to a rich mahogany color as they cook.
- When the pears are done (still firm but easily pierced with a fork), remove them from the oven. The liquid in the baking dish should be syr-upy. If it is not, transfer it to a saucepan and cook on the stove over a high heat until there are approximately 2 cups of syrup.
- Place the pears in compote or similar dishes and cover with syrup. The pears may be served with a ricotta cream sauce (see following recipe).
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 44 grams, TransFat 0 grams
WINE-POACHED PEARS
Bosc pears are excellent for poaching in this wine-poached pear recipe. They're crisp and firm even when quite ripe, and make for a delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h40m
Number Of Ingredients 6
Steps:
- Peel 4 Bosc pears, leaving stem intact. In a saucepan just large enough to hold pears on their sides, bring to a boil 4 cups water, 1 1/2 cups dry red wine, 1 1/4 cups sugar, 1 teaspoon whole black peppercorns, 1 dried bay leaf, and peel of 1 lemon.
- Add pears, and cover with a round piece of wax paper. Reduce heat to low; simmer gently until pears are crisp-tender when pierced with the tip of a paring knife, 10 to 15 minutes. Let cool in poaching liquid, then chill pears at least 2 hours or up to 3 days.
Nutrition Facts : Calories 323 g, Fat 1 g, Fiber 5 g, Protein 1 g
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PEARS POACHED IN RED WINE RECIPE | FOOD & WINE
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Servings 10Total Time 3 hrs 15 minsCategory Pear
- In a large nonreactive saucepan, combine the wine and sugar and bring to a simmer over moderate heat. Stir briefly to dissolve the sugar.
- Peel the pears; if they don't stand upright, trim the bottoms slightly. Stand the pears in the saucepan and add just enough water to cover them. Place a heatproof plate on top of the pears to help keep them submerged in the liquid. Bring to a simmer over moderately high heat and cook until the pears are tender when pierced with a knife, about 20 minutes.
- Using a slotted spoon, transfer the pears to a plate and let the poaching liquid cool completely. Return the pears to the cooled liquid, re-cover them with the plate and refrigerate for at least 3 hours or overnight.
- Transfer the pears to a platter or plates. Strain the poaching liquid into a clean nonreactive saucepan and boil over high heat until syrupy, about 35 minutes. Spoon the syrup over the pears.
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