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.
BRANDIED PEARS
The pears need about a month to absorb the brandy. Make a few jars before Thanksgiving to give for Christmas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 quarts
Number Of Ingredients 5
Steps:
- Fill a large bowl halfway with cold water, and add lemon juice. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in water as they are peeled.
- Combine sugar, cinnamon sticks, and 3 quarts water in a large stockpot. Drain pears, and add to pot. Bring mixture to a boil, reduce heat, and simmer until just tender when pierced with a knife, 10 to 30 minutes, depending on size and ripeness.
- Remove pears from liquid with a slotted spoon, and divide evenly among three quart jars.
- Raise heat under pot to high, and cook liquid until reduced to 2 cups, about 50 minutes. Remove from heat; strain liquid through a sieve lined with cheesecloth into a bowl. Divide the liquid evenly among the jars, and add about 1 cup brandy, or enough to cover pears, to each. Allow jars to cool, and screw on lids. Refrigerate for several weeks before eating to allow flavors to develop.
BRAISED PEARS IN RED WINE
This is a show-stopper dessert from The Mediterranean Vegan Kitchen. It's easy to make and your guests will feel very special. I used a California Cabernet and these were delicious.
Provided by Linorama
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut a thin level horizontal slice from the bottom of each pear so they can easily stand upright.
- In a medium stockpot, combine the wine, water, sugar, lemon juice and cinnamon.
- Bring to a boil over high heat.
- Remove from heat and carefully stand pears upright in pot.
- Return pot to burner and bring to brisk simmer over medium-high heat.
- Reduct the heat to low, cover, and simmer gently until pears are very tender but not falling apart, 1 to 1 1/2 hours, basting with liquid occasionally.
- With slotted spoon transfer pears to a individual serving plates.
- Meanwhile, boil the cooking liquid over high heat until syrupy and reduced to about 1/2 cup.
- Remove and discard cinnamon pieces.
- Spoon syrup evenly over the pears; let cool to room temperature.
- Serve at room temperature.
- Or cover and refrigerate 1- 24 hours and serve chilled.
POACHED PEARS IN RED WINE
Steps:
- Gather the ingredients.
- Fill a bowl with cold water and add all but 2 tablespoons of the lemon juice.
- Peel, halve, and core each pear.
- Place them in the bowl of lemon water to rest; the lemon juice will help prevent browning.
- Combine the red wine, sugar, the reserved 2 tablespoons of lemon juice, lemon zest, vanilla extract, and cinnamon in a medium saucepan large enough to hold the pears.
- Bring to a boil, then turn the heat down to reach a low simmer. Add the pears and simmer for 10 to 12 minutes on one side.
- Rotate the pears and continue to poach them for an additional 8 to 10 minutes, or until they are tender and are easily poked through with a fork.
- Remove the pears from the pan and cool them on a cooling rack or old, clean towel.
- Bring the wine sauce back up to a rolling simmer and cook until the liquid has been reduced by half.
- To serve, place one pear into a shallow bowl. Pour a stream of sauce over the fruit.
- Place one scoop of ice cream, mascarpone cheese, or crème fraiche next to the pear (if using). Serve and enjoy.
Nutrition Facts : Calories 324 kcal, Carbohydrate 71 g, Cholesterol 8 mg, Fiber 9 g, Protein 2 g, SaturatedFat 1 g, Sodium 13 mg, Sugar 50 g, Fat 2 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
PEARS ROASTED IN RED WINE
A no-fuss, low-fat dessert - no need to peel the pears, just pop them in the oven and wait for the delicious sauce to form
Provided by Barney Desmazery
Categories Dinner
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut a small slice off the bottom of each pear so they sit up. Put the pears into a casserole dish and pour over the wine. Cut the butter into cubes and push a cube onto the top of each pear. Sprinkle over the sugar, scatter in the cinnamon and star anise. Cover with a lid or foil, then bake in the oven for 30 mins.
- Remove the pears from the oven, baste them well in their juices, then return to the oven, uncovered, for 40 mins, basting occasionally, until the pears are soft and wrinkled. The pears can be prepared to this point up to 2 days ahead and reheated in a low oven. Serve the pears warm with the juices and a spoonful of something creamy, such as mascarpone.
Nutrition Facts : Calories 191 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Protein 1 grams protein, Sodium 0.16 milligram of sodium
SHAKESPEARE'S BAKED WARDEN PEARS IN RED WINE
These delicious baked pears in wine have a long history and contain several very old ingredients, saffron and ginger. This is a traditional St Jude's Day recipe, St Jude (the patron saint of hopeless cases!) was a 1st century apostle, whose feast falls on 28th October. In old England, Bedford Boys would sell Warden Pears in the streets on this day. They would cry: "Who knows what I have got? In a hot pot. Baked wardens'all hot. Who knows what I have got?" The Cistercian Abbey of Warden in Bedfordshire gave its name to the Warden Pear, a variety of cooking pear mentioned by Shakespeare in some of his plays.
Provided by French Tart
Categories Dessert
Time 35m
Yield 4 Baked Pears, 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 180C or 350°F
- Peel the pears, but leave them whole, then put them in an oven-proof dish.
- Mix together the remaining ingredients and pour them over the fruit.
- Place in a moderate oven and bake until tender, about 20 to 30 minutes.
- Serve them with the wine juices and hot custard or cream.
Nutrition Facts : Calories 233.9, Fat 0.3, Sodium 8.4, Carbohydrate 49.7, Fiber 7.2, Sugar 35, Protein 0.9
BRAISED PEARS
Make and share this Braised Pears recipe from Food.com.
Provided by Krista Phillips
Categories Dessert
Time 40m
Yield 4-6 Pears, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the liquid and spice to a simmer and cook until the sugar dissolves.
- Add the peeled pears, steams on.
- Simmer for 15 minutes. The pears should be covered with the liquid, so use the right pot (thick bottomed pot).
- After simmering, remove from heat and cool the pears in the liquid.
- Turn into a bowl that will keep the pears covered in the sauce and refrigerate covered with saran wrap.
- Marinate for a day or two.
- Remove sauce and keep pears in the fridge covered.
- Bring sauce to a simmer and reduce by half.
- Chill sauce and pears until ready to service.
- Serve in martini glasses with good vanilla ice cream.
- Pour warm sauce over the pears.
Nutrition Facts : Calories 505.1, Fat 0.3, Sodium 12.6, Carbohydrate 91.9, Fiber 5.6, Sugar 75.3, Protein 1.1
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.
BRANDIED PEARS
An impressive dessert that's light enough to follow any meal and pretty enough for any occasion.
Provided by dakota kelly
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
- Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
- Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
- To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 32.8 g, Cholesterol 54.5 mg, Fat 18.5 g, Fiber 3.6 g, Protein 2.2 g, SaturatedFat 9.5 g, Sodium 22 mg, Sugar 25 g
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
PEARS IN RED WINE
I find this very easy recipe yet one that's really classy. I find the sauce tastes better if you make it the day before so that the flavours can mature. I've also used red grape juice instead of wine and it tasted just as good. I've been using this recipe for over 15 years and still love it. I even use the sauce as a pouring sauce for Ice Cream. I often increase the recipe so that I have leftovers just for that. The time that it takes to reduce the liquid is variable dependent on the quantity. I've estimated that it can take up to 20 minutes but it could take less time. They can also be put into a pretty jar and given as a gift.
Provided by C-J from the UK
Categories Sauces
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Put sugar, wine, water, cinnamon, cloves and lemon rind in a large saucepan and heat gently until the sugar dissolves.
- Peel the pears leaving the stalks on.
- Cut off the core at the base. You are only cutting a small amount (5mm) to help the pears stand upright.
- Add pears to the saucepan.
- Cover and simmer gently for 20 - 25 minutes or until the pears are soft and coloured by the wine. (You can weight the pears down by an upside down cereal bowl to help them get coloured).
- Remove the pears carefully from the saucepan with a slotted spoon and place standing upright in a heatproof bowl or dish (I use a plastic Tupperware dish with a lid so that it can be put in the fridge later).
- Increase the heat and boil the liquid in the saucepan rapidly until the liquid reduces and it thick and syrupy. This can take between 10 and 20 minutes dependent on the quantity of liquid.
- Take the saucepan off the heat and allow to cool slightly. (Careful the sugary liquid is very hot).
- Strain the liquid to remove lemon rind and cloves and pour over the pears. (I hold a sieve over the pears to do this).
- When the pears and the syrup are quite cold chill in the fridge for several hours or overnight. Spoon the syrup over them from time to time this helps to give them more colour. (Again I weight them down with an upside down cereal bowl).
More about "braised pears in red wine food"
RED WINE POACHED PEARS - THE FLAVOR BENDER
From theflavorbender.com
BRAISED PEARS IN RED WINE - RECIPES LIST
From recipes-list.com
RED WINE POACHED PEARS - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (8)Uploaded Oct 21, 2022Category DessertPublished Oct 17, 2022
BRAISED PEARS IN RED WINE | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (3)Total Time 25 minsCategory Desserts
PEARS BRAISED WITH RED WINE - THE SYDNEY MORNING HERALD
From smh.com.au
PEARS POACHED IN RED WINE RECIPE
From foodandwine.com
RED WINE BRAISED PEARS WITH MASCARPONE AND MINT – SHEKNOWS
From sheknows.com
VANILLA AND RED WINE BRAISED PEARS - CITYLINE
From cityline.tv
PEARS BRAISED IN RED WINE RECIPE - ITALIAN FOOD - BELLAONLINE
From bellaonline.com
BRAISED PEARS IN RED WINE | RICARDO | RECIPE | WINE FOOD PAIRING ...
From pinterest.ca
PEARS BRAISED IN RED WINE RECIPE - ITALIAN FOOD - BELLAONLINE
From bellaonline.com
ANNIE THREE COURSE $75 PER PERSON SMITHERS TWO COURSE $65 …
From ngv.vic.gov.au
VANILLA AND RED WINE BRAISED PEARS - CHATELAINE
From chatelaine.com
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