PEARS POACHED IN BEAUJOLAIS
This is a beautiful dessert. The pears are very gently poached for just 10 minutes in red wine that is infused with peppercorns and cinnamon. Then they cool in the wine. The color is particularly striking, as the pears remain translucent and white on the inside but are infused with red wine on the surface.
Provided by Martha Rose Shulman
Categories dessert
Time 30m
Yield Serves six
Number Of Ingredients 6
Steps:
- Fill a bowl with water, and add the lemon juice. Peel the pears, taking care to leave the stem intact, and place in the bowl of water.
- Tie the peppercorns and cinnamon stick into a cheesecloth pouch, and place in a large saucepan. Add the wine and honey, and bring to a gentle simmer. Simmer 10 minutes. Drain the pears and carefully add to the wine. Simmer very gently for 10 minutes, then remove from the heat and allow the pears to cool in the liquid. Discard the cheesecloth bag.
- Place the pears in serving dishes. Return the wine to the saucepan, and bring to a boil. Reduce by half of its volume. Spoon over the pears. Serve warm, room temperature or chilled.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 42 grams
PEARS POACHED IN RED WINE AND CASSIS
A classic French dessert with liqueur that adds a deep berry essence. Wine-poached pears make fora classic French dessert. I like to add a little crème de cassis liqueur to the wine, along with honey, vanilla and cinnamon. The cassis, made from black currants,adds a deep berry essence to the syrupy wine. You can serve these pears warm or chilled. The poached pears will keep well for a couple of days in the refrigerator. The pears will continue to soften.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, dessert
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Combine wine, honey, and crème de cassis in a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods.Add cinnamon stick and raisins and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Meanwhile, fill a bowl with water and add lemon juice. Peel, quarter and core pears and drop into the acidulated water. (This prevents the pears from discoloring.)
- Drain pears and add to simmering wine. Bring back to a simmer, cover and simmer 10 to 15 minutes more, until pears areslightly translucent. Turn off heat and remove cinnamon stick. Add almonds. Serve warm or chilled.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 40 grams, TransFat 0 grams
CASSIS & BAY-BAKED PEARS WITH BLACKBERRIES
Impress dinner guests with this grown-up dessert. Pears are wonderful for soaking up flavours - here that's cassis, red wine, blackberry and bay leaves
Provided by Diana Henry
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Halve the pears - you don't need to peel or core them - and put them, cut-side up, in a baking dish in which the fruit can sit quite snugly in a single layer. Pour the cassis and red wine over the pears, sprinkle with the sugar and tuck the bay leaves under the fruit.
- Bake - spooning the juices over the pears from time to time - until the fruits are tender right through to the centre (how long this takes depends on the ripeness of the fruit; start checking after 20 mins, but it could take as long as 45 mins). It's a good idea to turn the pears over a couple of times while they're cooking so that they are cut-side down in the liquor for part of the cooking time.
- By the time the fruit is cooked, the juice around it won't be thick, but should be syrupy and sweet enough to serve as it is. If you don't think it is, then remove the pears and bay leaves and reduce the juices by boiling them for a little while, leave to cool, then pour them back into the dish with the pears. Leave at room temperature and add the berries about 30 mins before you want to serve, spooning the juices over them, otherwise they get very soft sitting in the red wine syrup.
Nutrition Facts : Calories 213 calories, Fat 0.2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
More about "beaujolais pears with cassis and prunes canned food"
PEARS | FOODLAND ONTARIO
From ontario.ca
PROSCIUTTO-WRAPPED PEARS WITH MANCHEGO AND BEAUJOLAIS WINE
From honestcooking.com
POACHED PEARS IN BEAUJOLAIS WINE & BLACKCURRANT SAUCE
From europe.stripes.com
THE ULTIMATE FRUIT FLAVOR PAIRING CHART - THE BAKER'S …
From thebakersalmanac.com
PEARS + PRUNES + CLOVES BABY PUREE (CONSTIPATION CURE) - BABY …
From babyfoode.com
POIRE à LA BEAUJOLAISE - WIKIPEDIA
From en.wikipedia.org
17 EASY PRUNE RECIPES YOU WON’T BE ABLE TO RESIST
From insanelygoodrecipes.com
PRUNEAUX AU BEAUJOLAIS (PRUNES IN BEAUJOLAIS) - NYT COOKING
From cooking.nytimes.com
CANNED PEARS RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOP FOOD MATCHES FOR BEAUJOLAIS (AND OTHER GAMAY)
From matchingfoodandwine.com
BEAUJOLAIS FOOD PAIRING GUIDE (2023) | VINYANG
PORK WITH PEARS, PRUNES & VERJUICE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
PEARS DESSERT WITH CREME DE CASSIS RECIPE — EATWELL101
From eatwell101.com
PEARS POACHED IN WINE - POIRES à LA BEAUJOLAISE - FRENCH RECIPES
From job-in-france.babylangues.com
RECIPES WITH PRUNES | TASTE OF HOME
From tasteofhome.com
CANNING PEARS: HOW TO CAN PEARS INCLUDING SYRUP AND …
From simplycanning.com
HONEY-CARAMELIZED PEARS | RICARDO
From ricardocuisine.com
HOW TO PRESERVE PEARS | USU - UTAH STATE UNIVERSITY EXTENSION
From extension.usu.edu
POACHED PEARS IN BEAUJOLAIS WINE AND BLACKCURRANT SAUCE
From youtube.com
GET INTO THE FESTIVE SPIRIT WITH THIS POACHED PEARS IN RED WINE
From evoke.ie
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love