Burgundy Pears Food
BURGUNDY PEARS
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
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
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
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
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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