Burgundy Pears Food

BURGUNDY PEARS

Burgundy Pears image

These warm spiced pears elevate slow cooking to a new level of elegance, yet they're incredibly easy to make. Your friends won't believe this fancy-looking dessert came from a slow cooker. -Elizabeth Hanes, Peralta, New Mexico

Provided by Taste of Home

Categories Desserts

Time 3h10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 medium ripe pears
1/3 cup sugar
1/3 cup Burgundy wine or grape juice
3 tablespoons orange marmalade
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Vanilla ice cream

Steps:

Peel pears, leaving stems intact. Core from the bottom. Stand pears upright in a 5-qt. slow cooker. In a small bowl, combine the sugar, wine or grape juice, marmalade, lemon juice, cinnamon, nutmeg and salt. Carefully pour over pears. , Cover and cook on low for 3-4 hours or until tender. To serve, drizzle pears with sauce and garnish with vanilla ice cream.

Nutrition Facts :

BURGUNDY-POACHED PEARS

Burgundy-poached pears image

Provided by Moira Hodgson

Categories dessert

Time 40m

Yield Eight servings

Number Of Ingredients 7

Ingredients

8 Bartlett or Comice pears, ripe, yet firm (see note)
1 bottle red Burgundy wine, approximately (see note)
1 cup sugar
1 cinnamon stick
1 vanilla bean
Zest of one lemon
Mint leaves, for decoration

Steps:

Carefully peel the pears, leaving the stems intact.
In a deep saucepan, bring the wine to a boil with the sugar, cinnamon, vanilla bean and lemon zest. Reduce the heat so that the mixture is simmering slowly and add the pears. Poach them until they are tender, about 25-35 minutes.
Remove from heat and let the pears remain in the liquid until serving time. To serve, decorate the top of each pear with a mint leaf and serve with a spoonful of the poaching wine.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 43 grams

BURGUNDY POACHED PEARS

Burgundy Poached Pears image

Make and share this Burgundy Poached Pears recipe from Food.com.

Provided by Derf2440

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

8 medium firm ripe pears
1/4 cup unsweetened orange juice
6 cups Burgundy wine or 6 cups dry red wine
3 cups reduced-calorie cranberry juice cocktail
12 orange slices
3 (3 inch) cinnamon sticks
orange rind twists (optional)
fresh mint sprig (optional)

Steps:

Peel pears and remove core from bottom end, leaving stem intact.
If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat.
Brush pears with orange juice to prevent browning.
Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil.
Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally.
Remove pears from pan, reserving 1 cup poaching liquid.
Reserve remaining liquid.
Discard orange slices and cinnamon sticks.
Place each pear on a dessert plate.
Top each pear with 2 tablespoons reserved poaching liquid.
Garnish with orange rind curls and mint sprigs.
The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.

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