Spiced Poached Pear Cocktail With Rosemary Recipes
SPICED POACHED PEAR COCKTAIL WITH ROSEMARY
An elegant Fall cocktail with spiced pear syrup. A garnish of fresh rosemary adds a herbal note which balances the warm, spicy sweetness.
Provided by Emily Clifton - Nerds with Knives
Categories Cocktail
Time 35m
Number Of Ingredients 12
Steps:
- In a small sauce pan combine water, wine, sugar, cinnamon, star anise and lemon zest. Bring to a boil over medium-high heat then reduce to a simmer. Add the chopped pears and cook until pears are soft and the liquid becomes syrupy, about 30 minutes.
- Remove from heat and strain through a fine mesh sieve into a clean glass jar. Don't press the pears or the syrup will become cloudy. Discard the solids and chill syrup until ready to use.
- In a cocktail shaker filled with ice, combine vodka, Lillet, lemon juice and pear syrup. Shake vigorously for 15-20 seconds.
- Strain into 2 cocktail glasses. Twist the rosemary sprigs a few times to release the oils and garnish each glass.
Nutrition Facts : Calories 250 kcal, Carbohydrate 26 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
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
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