POACHED PEARS WITH RIESLING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Core pears from the bottom, using a small melon baller to scoop out the seeds. Cut a round of parchment to fit inside a large pot (it should be wide enough to hold the pears in one layer). Place pears in pot along with wine, brown sugar, and enough water to just cover pears (2 to 3 cups). Scrape vanilla bean seeds into pot, then drop in pod. Cover with parchment round.
- Bring to a boil, then reduce heat; simmer, turning pears occasionally to coat with liquid, until very tender but not falling apart, 10 to 15 minutes, depending on ripeness and size of pears. Use a slotted spoon to transfer pears to a large bowl. Remove and discard vanilla bean pod. Cover bowl with parchment round (or cut a new one to fit).
- Bring poaching liquid to a boil and cook until reduced to consistency of thin syrup, about 10 minutes. Pour syrup over pears and refrigerate, covered with parchment, until cool. Serve pears in shallow bowls or cups; tuck a chocolate-mint leaf into stem end of each one, if desired.
PEAR WITH HONEY AND PECANS
A single serving of this tasty snack offers up both fiber and healthy fat.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- Halve 1 red or green Barlett pear lengthwise, and core with a melon baller or spoon.
- In a medium bowl, mix together chopped pecans and honey; mound onto pear halves.
Nutrition Facts : Calories 215 g, Fat 11 g, Fiber 4 g, Protein 2 g
PAN ROAST OF COD, PEARS AND CARAMELIZED FENNEL
Steps:
- Marinate fish: In a small bowl, combine ¼ cup olive oil, ½ teaspoon salt and½ teaspoon freshly ground black pepper. Rub marinade into 4 pounds cod fillets, skins removed. Cover with plastic wrap and refrigerate until ready to cook. Prepare vegetables: Preheat oven to 450 degrees. Remove stalks and outer layers from 3 large bulbs fennel, and cut bulbs lengthwise into 8 parts each (reserve fronds for garnish). In a large ovenproof skillet or flameproof roasting pan, toss cut fennel with 4 large red onions, cut into 8 wedges each, 1 head garlic, broken into cloves and peeled, 2 lemons, sliced into thin rounds and seeds removed, 2 teaspoons coriander seeds, 1 tablespoon whole fennel seeds and ½ cup extra-virgin olive oil. (Two skillets or pans can be used if necessary.) Place in oven and cook 25 minutes. Add 3 fairly hard pears, peeled, cored and cut into 4 wedges each, salt and freshly ground black pepperto taste and ¼ cup fish stock (vegetable stock or water can be substituted) to skillet and continue to roast until vegetables are tender and deeply caramelized, 20-30 minutes more. Remove from oven and cover loosely with foil. Increase oven temperature to highest setting. Place a baking sheet in oven for 5 minutes. Place cod fillets on hot baking sheet and cook until juices from fish turn from clear to opaque, 10-20 minutes depending on thickness of fillets. Remove from oven and transfer fillets to a large platter and keep warm. Remove foil and reheat vegetables in oven until very hot, about 5 minutes. To serve, place vegetables around fish and sprinkle with ½ teaspoon fennel pollen (optional). Garnish with ½ cup chopped mixture of fennel fronds, parsley and chives.
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
SLOW-ROASTED COD WITH BELL PEPPERS AND CAPERS
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Seafood Fish Cod Bell Pepper Garlic Capers Roast Quick & Easy Quick and Healthy Healthy Onion
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15-20 minutes.
- Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300°F.
- Uncover bell peppers and peel away charred skin from flesh (don't worry about getting every last bit); discard. Tear flesh into 1/2" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
- Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25-30 minutes. Let rest 10 minutes.
- Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
- Top fish with onion mixture and serve with bread.
- Do Ahead
- Bell peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.
More about "coddled pears in whiskey food"
WHISKY-MAPLE POACHED PEARS WITH CHOCOLATE SAUCE …
From food52.com
- Chop the chocolate finely. Combine in microwave safe container with the cream and microwave on high for 30 seconds. Remove and whisk to combine. Add more cream if necessary for a pourable consistency.
SWITCH UP THE FALL FLAVOR WITH THESE PEAR AND …
From whiskyadvocate.com
HONEY-CINNAMON BOURBON POACHED PEARS RECIPE
From idealistfoods.com
BEST ST. PATRICK'S DAY DESSERT RECIPES | MARTHA …
From marthastewart.com
WHAT FOOD GOES WITH WHISKEY? BEST FOOD PAIRINGS
From barschool.net
- Steak. Steak is one of the best pairings with whiskey. With a long-established relationship, steak and whiskey get along very well. Steak and whiskey are both very versatile in style and flavours.
- Smoked salmon. Unlike with steak, pairing a whiskey with smoked salmon is a delicate and precise task. The salmon has a delicate, smoky, creamy flavour.
- Cheese. Cheese and whiskey are a perfect combination. What’s best about this pairing is the sheer variety of combinations you can make. We’ll make it easy for you here…
- Chocolate. Maybe you’ve never thought of marrying these two elements together, but you should. The best chocolate to do this with is dark chocolate. Dark chocolate holds more intense notes to be extracted compared to milk or white chocolate, which is much sweeter.
- Haggis. Of course, as is Scottish tradition, you can enjoy a whisky alongside a traditional haggis. Add a splash of water to reduce the intensity of the Scotch whisky and enjoy the flavours of both.
- Sushi. Sushi and whisky have become a new, exciting pairing in the world of whisky. The great rise of Japanese whisky in recent years has meant this combination has become a hit.
BEST PEAR RECIPES - MARTHA STEWART
From marthastewart.com
Estimated Reading Time 5 mins
WINE & DINE: PUNCHY POACHED PEARS & CHEEKY WHISKY COCKTAIL
From thelondonwinegirl.com
CODDLED PEARS IN WHISKEY - PINTEREST
From pinterest.com
CARAMELIZED BOURBON BAKED PEARS | TRAEGER GRILLS
From traeger.com
THYME COD WITH GRILLED PEARS | NOMBUDSMAN
From nombudsman.wordpress.com
CODDLED PEARS IN WHISKEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO COOK WHISKEY INFUSED PU'ER POACHED PEARS - B+C …
From guides.brit.co
CODDLED PEARS IN WHISKEY RECIPE | RECIPE | WHISKEY …
From pinterest.com
WHISKEY RECIPE – PEARS POACHED IN GLENLIVET WHISKY
From whiskyboys.com
BEST PEAR RECIPES | MARTHA STEWART
From marthastewart.com
VANILLA BOURBON POACHED PEARS - SHORTGIRLTALLORDER
From shortgirltallorder.com
SPICED WHISKY POACHED PEARS RECIPE - THE GOURMET LARDER
From thegourmetlarder.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