Spanish Poached Pears Recipes

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SPANISH POACHED PEARS



Spanish Poached Pears image

Simple yet delicious end to a Spanish themed meal. Serve with cinnamon or vanilla ice cream, with cream, or with custard or flan.

Provided by PalatablePastime

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

6 bosc pears or 6 cooking pears
150 g sugar
1/2 liter sangria
1 cinnamon stick
300 ml water
1 teaspoon vanilla extract

Steps:

  • Place the pears in boiling water for 2 - 3 minutes then remove from the water and place under the cold tap.
  • When the pears are cooled enough to handle, remove the peel, then cut in half.
  • Using an apple corer, remove the center, and pare the stem away.
  • Meanwhile put the sugar, wine, water and cinnamon stick in a pan over a medium heat when it starts to boil.
  • Stir in vanilla extract, then add the pears and simmer slowly until the pears become soft.
  • When the pears have softened remove them from the liquid and place them in a glass bowl.
  • Leave the liquid simmering a bit longer until it reduces then pour over the pears.
  • Can be served warm or chilled.

Nutrition Facts : Calories 195.1, Fat 0.2, Sodium 2.7, Carbohydrate 50.8, Fiber 5.2, Sugar 41.3, Protein 0.6

SPICED RED WINE-POACHED PEARS



Spiced Red Wine-Poached Pears image

Provided by Ellie Krieger

Categories     dessert

Time 3h50m

Yield 4 servings

Number Of Ingredients 7

2 cups dry red wine, such as cabernet or merlot
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
One 1 by 3-inch strip orange zest
1 cinnamon stick
2 cloves
4 firm, ripe 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



Poached Pears image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups sugar
1 cinnamon stick
Peel from 1/2 orange
Juice of 1/2 orange
8 small pears
Quick Chocolate Sauce, recipe follows
1/3 cup heavy cream
2/3 cup semi-sweet chocolate chips

Steps:

  • In a medium saucepan, bring 4 cups water, sugar, cinnamon stick, orange peel, and orange juice to a boil.
  • Peel the pears, leaving the stem intact. Core the pears from the bottom using a corer or vegetable peeler.
  • Add the pears to the simple syrup, and reduce the heat to a simmer. Cook until the pears are tender, but not mushy, about 15 minutes. Chill the pears in the syrup.
  • Place the pear standing up on a dessert plate and drizzle with the chocolate sauce.
  • Place the chocolate chips in a small bowl. Heat the heavy cream to hot, but not boiling in the microwave, about 15 to 20 seconds. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Mix until smooth and serve.

POACHED PEARS



Poached Pears image

Back in 2012, Mark Bittman and Sam Sifton tackled the task of making up a bountiful meal for 15 at a friend's Brooklyn home. "We wanted to impress our guests without driving ourselves crazy. We decided on sturdy and manageable main courses, but we wanted an eye-popping starter and dessert," Mr. Sifton said. These poached pears in port, paired with an orange, almond and olive oil cake, rose to the occasion. Ready in about 45 minutes, and without a lot of fuss over the stove, it's a great way to end a dinner party.

Provided by Mark Bittman And Sam Sifton

Categories     dessert

Time 45m

Number Of Ingredients 4

1 bottle ruby or tawny port
1/2 cup sugar
8 Bosc pears
2 vanilla beans

Steps:

  • Combine the port and sugar in a saucepan with 2 cups water; heat until the sugar dissolves. Add vanilla beans.
  • Peel and core pears. Pour on port mixture and simmer 15 to 40 minutes, until tender.
  • Let pears cool in the liquid.
  • Reduce the liquid to less than a cup. Serve individually with the liquid spooned over.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 52 grams

MARSALA-POACHED PEARS



Marsala-Poached Pears image

Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.

Provided by Holland House

Categories     Trusted Brands: Recipes and Tips     Holland House®

Time 35m

Yield 8

Number Of Ingredients 9

4 Bartlett pears, about 8 oz. each
½ cup Holland House® Marsala Cooking Wine
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
2 tablespoons butter
Vanilla ice cream
¼ teaspoon Toasted pecans

Steps:

  • Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
  • Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
  • Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g

RUM POACHED PEARS RECIPE BY TASTY



Rum Poached Pears Recipe by Tasty image

Here's what you need: pears, water, sugar, rum, vanilla extract, vanilla ice cream, dark chocolate

Provided by Tasty

Categories     Desserts

Yield 6 servings

Number Of Ingredients 7

6 pears, slightly firm
5 cups water
2 cups sugar
¾ cup rum
1 teaspoon vanilla extract
vanilla ice cream, to taste
⅓ cup dark chocolate, melted

Steps:

  • Peel the pears and cut the bottoms out, but leave the stems intact.
  • Mix the water, sugar, rum, and vanilla in a large pot. Set to medium heat.
  • Add the pears. Cover with a lid and simmer for about 40 minutes, turning occasionally. Cook until soft and golden (this can take less time depending on the ripeness of your pears.
  • Scoop out the pears and place upright on a dish. At this point you can cook the liquid longer until it becomes a syrup, or ladle a small amount directly onto the pears right away.
  • Add optional ice cream.
  • Melt some dark chocolate and spoon it onto the pear or your favorite toppings like nuts!
  • Enjoy!

Nutrition Facts : Calories 356 calories, Carbohydrate 67 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, Sugar 60 grams

PEARS POACHED IN MARSALA



Pears Poached in Marsala image

Provided by Florence Fabricant

Categories     weekday, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 whole, large ripe pears with stems intact
3 tablespoons lemon juice
3 cups dry Marsala
1/3 cup sugar
1 cinnamon stick

Steps:

  • Peel the pears and scoop out the cores from the bottom with the point of a swivel bladed potato peeler. Immerse the pears in water mixed with two tablespoons of the lemon juice.
  • Bring the Marsala to a simmer in a saucepan that will comfortably hold the pears upright. Add the sugar and cinnamon stick. Once the sugar has dissolved stand the pears up in the pan and cook gently until tender, about 15 minutes. Remove the pears from the pan, draining them well.
  • Bring the Marsala mixture to a boil and cook rapidly until it is reduced to about three-fourths of a cup and is syrupy. Stir in the remaining lemon juice. Pour the syrup over the pears and cool before serving.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 40 grams

POACHED PEARS



Poached Pears image

Choose perfectly ripe pears for this poached pear recipe; if they're overripe, they will be too soggy, and if they're underripe, they won't poach well. Bosc pears, which hold their shape well when baked or poached, have a sweet, tart flavor, but you can also use Anjou or Bartlett pears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

4 firm, medium-size pears, such as Anjou, Bartlett, or Bosc
1 bottle robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot
1/2 cup sugar
1 vanilla bean, cut in half lengthwise
1 whole cinnamon stick
1 orange peel
1 lemon peel
2 whole cloves
1 star anise
1 whole bay leaf

Steps:

  • Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
  • Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
  • Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
  • When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

POACHED PEARS WITH CHOCOLATE-PEAR SAUCE



Poached Pears with Chocolate-Pear Sauce image

Provided by Gail Conde

Categories     Chocolate     Fruit     Dessert     Wheat/Gluten-Free     Pear     White Wine     Spring     Bon Appétit     Florida     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 cup pear nectar
1 cup dry white wine
1/2 cup sugar
4 slightly under-ripe pears, peeled, halved, cored
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Vanilla ice cream

Steps:

  • Stir pear nectar, white wine and sugar in heavy large saucepan over medium-high heat until sugar dissolves and syrup comes to boil. Add pears to syrup in saucepan. Cover pan, reduce heat to medium-low and simmer until pears are tender, about 8 minutes. Using slotted spoon, transfer pears to plate. Increase heat to medium-high and boil poaching liquid until reduced to 3/4 cup, about 8 minutes. Remove pan from heat. Add chocolate; whisk until chocolate melts and sauce is smooth.
  • Place 1 warm pear half, cut side up, on each plate. Top with vanilla ice cream and warm chocolate sauce. Or cover pears and chocolate sauce separately and refrigerate up to 2 days; then serve pears cold with ice cream and sauce, rewarming sauce, if desired.

POACHED PEARS WITH VANILLA SAUCE



Poached Pears with Vanilla Sauce image

This dessert is a great ending to a special-occasion meal. Whole pears are lightly spiced and chilled, then served with a heavenly custard sauce.-Al Latimer, Bentonville, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 12

2-1/3 cups sugar, divided
2 teaspoons cornstarch
1 cup milk
1/2 cup heavy whipping cream
4 large egg yolks, lightly beaten
1 teaspoon vanilla extract
10 cups water, divided
2 tablespoons lemon juice, divided
6 medium firm pears, stems attached
1 teaspoon grated lemon zest
1 cinnamon stick (3 inches)
3 whole cloves

Steps:

  • In a heavy 2-qt. saucepan, combine 1/3 cup sugar and cornstarch; gradually stir in milk and cream until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat., Gradually add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir over medium-low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; place a piece of waxed paper or plastic wrap on top of sauce. Cover and refrigerate. , In a large bowl, combine 6 cups water and 1 tablespoon lemon juice. Carefully peel pears, leaving stems attached. Immediately plunge pears into lemon water. In a large saucepan, combine lemon zest, and the remaining sugar, water and lemon juice. Bring to a boil. Add cinnamon stick, cloves and pears. Reduce heat; cover and simmer for 20-25 minutes or until pears are tender., Carefully remove pears to a plate. Discard cinnamon stick and cloves. Drizzle syrup over pears. Loosely cover and refrigerate for 2-3 hours. To serve, place pears on dessert plates; drizzle with chilled vanilla sauce.

Nutrition Facts : Calories 539 calories, Fat 13g fat (7g saturated fat), Cholesterol 174mg cholesterol, Sodium 33mg sodium, Carbohydrate 107g carbohydrate (96g sugars, Fiber 4g fiber), Protein 4g protein.

PERSIAN POACHED PEARS



Persian Poached Pears image

These fragrant pears are a dramatic way to finish off a Middle Eastern feast. They're delicious, aromatic and an unusual twist on basic poached pears. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 servings.

Number Of Ingredients 10

2 medium firm pears
1 vanilla bean
2-1/4 cups water
1/2 cup white grape juice
2 dried apricots, chopped
1 tablespoon sugar
1 tablespoon honey
1 lemon zest strip
1 whole clove
2 tablespoons chopped almonds, toasted

Steps:

  • Core pears from the bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary. Split vanilla bean and scrape seeds; set aside., In a small saucepan, combine the water, grape juice, apricots, sugar, honey, lemon strip, clove, vanilla bean and seeds. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid., Remove pears and apricots with a slotted spoon; cool slightly. Cover and refrigerate. Bring poaching liquid to a boil; cook until liquid is reduced to 1/4 cup. Discard the vanilla bean, lemon strip and clove. Cover and refrigerate for at least 1 hour., Place pears on dessert plates. Drizzle with poaching liquid. Sprinkle with apricots and almonds.

Nutrition Facts : Calories 258 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 56g carbohydrate (44g sugars, Fiber 7g fiber), Protein 3g protein.

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