CRANBERRY-POACHED PEARS
Pears take on an eye-catching crimson cast when poached with vibrant cranberries. Their pleasing tartness can be countered by a sliver of rich goat cheese or a dollop of creme fraiche or yogurt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes.
- Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
- Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight.
- Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese.
CRANBERRY POACHED PEARS
This comes from the Cranberry Cookbook, it is so delicious - there is nothing better than poached pears - and the cranberries just enhance the flavor.
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the cranberry juice, orange juice and sugar in a saucepan large enough to hold the pears. Heat gently to dissolve the sugar. Add the cinnamon and star anise, if using, and boil for 5 minutes.
- Peel the pears and immediately stand them in the pan with the cranberry syrup. Cover and simmer gently for 40 minutes, or until the pears are cooked and soft through to the center when pierced with a skewer.
- Remove from the heat and leave to cool completely in the syrup. Chill for 2 hours or overnight, occasionally turning the pears in the syrup to achieve an even color.
- Remove the pears from the pan and bring the cranberry syrup to the boil for 20 minutes, or until reduced to a thick syrup. Add the fresh cranberries and simmer for a further 5 minutes. Remove from the heat and set aside until competely cooled.
- Place the pears on a plate with the cranberries and pour the sauce over and around them.
Nutrition Facts : Calories 273.8, Fat 0.4, Sodium 4.6, Carbohydrate 70.8, Fiber 5.7, Sugar 58, Protein 0.8
POACHED PEARS WITH CRANBERRY PURéE
Categories Food Processor Fruit Dessert Poach Christmas Vegetarian Cranberry Pear Fall Winter Vegan Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
Steps:
- Combine berries, sugar and juice in heavy large skillet. Bring to boil, stirring until sugar dissolves. Simmer over medium heat until berries burst, stirring often, about 5 minutes. Puree in processor until smooth. Strain into same skillet.
- Bring puree to simmer over medium heat. Add pear wedges and stir to coat. Simmer until pears are just tender, about 8 minutes. Using slotted spoon, remove pears from skillet, shaking excess puree back into skillet, and transfer pears to paper-towel-lined plate. Reserve puree. (Can be prepared 2 days ahead. Cover pears and puree separately and refrigerate.)
PEARS AND CRANBERRIES POACHED IN WINE
An elegant dessert doesn't have to take tons of work. Tart and refreshing, this simple-to-make treat is a tasty dinner finale. -Eva Amuso, Cheshire, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place pears in a greased 13x9-in. baking dish, cut side up. Top with cranberries., In a small saucepan, combine wine, sugar, cranberry juice, butter and lemon zest; bring to a boil. Cook and stir until sugar is dissolved; spoon over pears., Bake, covered, 30-35 minutes or until pears are tender, basting occasionally. Serve with creme fraiche.
Nutrition Facts : Calories 120 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 15mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 3g fiber), Protein 0 protein.
CRANBERRY-RASPBERRY TEA-POACHED PEARS
This makes a low-fat and low calorie dessert, and can be served alongside vanilla ice cream, if desired.
Provided by TasteTester
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel pears, leaving stems intact. Cut a very thin slice from bottom of pears, if needed, to keep from tipping over on serving plates.
- In a 3-quart saucepan, heat water to boiling; remove from heat. Add tea bags; let steep 10 minutes. Squeeze tea from tea bags; discard bags. Stir juice and candies into tea. Heat over medium heat, stirring occasionally, until candies are melted.
- Arrange pears upright and close together in the saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, spooning sauce over pears occasionally, until pears are tender when pierced with tip of sharp knife.
- Remove pears from syrup. Cook syrup over medium-high heat about 20 minutes, stirring constantly, until thickened. Serve sauce over pears.
Nutrition Facts : Calories 96.3, Fat 0.2, Sodium 4, Carbohydrate 25.7, Fiber 5.2, Sugar 16.3, Protein 0.6
POACHED PEARS FILLED WITH CRANBERRY SAUCE
For a sophisticated touch, serve these juicy poached pears alongside your holiday turkey. The cranberry sauce can be used alone if desired,.
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut lemons in half, squeeze juice in a medium bowl, half filled with cold water and add squeezed lemon halves to bowl. Peel pears as carefully and as smoothly as possible, leaving stems attached. Place pears in lemon water as you peel them.
- In a large saucepan, combine wine, 3 cups water, 1/2 cup sugar, peppercorns, and cinnamon stick. Bring to a boil, then reduce to a bare simmer. Remove pears and 2 of the squeezed lemon halves from water and add to the saucepan. Keep pears submerged in liquid by placing a lid slightly smaller than the pan, a damp piece of cheesecloth, or a clean dish towel over them. Simmer until pears are tender and translucent, 10-30 minutes, depending on ripeness.
- Remove from heat, and let pears cool in poaching liquid. Refrigerate when cool. (Pears can be prepared to this point up to 2 days in advance.).
- In a medium saucepan, combine fresh cranberries, kumquats, 1 cup water and the remaining 1 cup sugar, and bring to a boil. Reduce heat to medium, and let cranberries simmer gently until skins burst and mixture thickens slightly, about 15 minutes. Stir in dried cranberries. Rmove from heat, cool completely, and refrigerate. (Cranberry sauce can be prepared up to 2 days in advance).
- Remove pears from poaching liquid with a slotted spoon, and cut in half lengthwise. Drain on paper towels. Using a melon baller or small spoon, carefullly scoop out seeds and a little of the surrounding flesh to create a small round cavity in each pear half. When ready to serve, fill each cavity with 1-2 tablespoons chilled cranberry sauce. Serve extra cranberry sauce on the side.
Nutrition Facts : Calories 292.4, Fat 0.2, Sodium 6.9, Carbohydrate 60.9, Fiber 5.9, Sugar 48.2, Protein 0.9
PEARS POACHED IN PORT WITH CRANBERRIES
Categories Fruit Juice Berry Dessert Christmas Cranberry Pear Port Winter Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Tie allspice and peppercorns in a cheesecloth bag with kitchen string. Put bag in a large saucepan with remaining ingredients except pears and bring to a boil, stirring occasionally until sugar is dissolved. Reduce heat and simmer, uncovered, 15 minutes.
- Peel pears, leaving stems intact, and arrange on sides in poaching liquid. Simmer, uncovered, gently turning from time to time, until tender, 20 to 40 minutes depending on ripeness.
- Discard cheesecloth bag and carefully transfer pears with a slotted spoon to a bowl. Boil poaching liquid until reduced to about 1 1/2 cups, about 10 minutes. Discard ginger, cinnamon stick, and zest. Serve pears warm or at room temperature with syrup.
BLUSHING CRANBERRY PEARS
These cranberry and cinnamon-flavored, sweet, pink pears are very delicious!
Provided by Noodlefork
Categories Desserts
Time 3h35m
Yield 8
Number Of Ingredients 4
Steps:
- Place cranberry juice, sugar, and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact.
- Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 45.1 g, Fat 0.3 g, Fiber 5.4 g, Protein 0.6 g, Sodium 3.6 mg, Sugar 33.8 g
CRANBERRY-POACHED PEARS
As they simmer, the pears send enticing wafts of fruit and vanilla through the air, a fitting invitation to a supremely elegant dessert. I've also served these at Thanksgiving with the main course in place of traditional cranberry sauce. The tea bag adds undertones that complement or highlight the fruit in the simmering liquid-fruity or floral, depending on what you use. Choose a fruit tea that you like-I use tropical green tea or passion fruit.
Yield makes 8 servings
Number Of Ingredients 10
Steps:
- Place the pears in a saucepan large enough to hold them snugly. Add enough water (about 4 cups) to barely cover them. Add the honey, sugar, orange and lemon zests, lemon juice, and cinnamon stick.
- Using the tip of a paring knife, scrape the vanilla seeds out of the pod and add them to the pan. Toss in the pod and add the tea bag. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat and simmer until the pears are tender when pierced with the tip of a knife, about 10 minutes.
- Add the cranberries and return to a simmer until they burst, about 3 minutes. Remove and discard the tea bag.
- Transfer the pears to a large bowl and pour over the cranberries and syrup. Cover and refrigerate overnight or up to 3 days.
- Remove and discard the citrus zest, cinnamon stick, and vanilla bean. To serve, arrange the pears on a platter. Spoon over the cranberries and as much of the poaching liquid as desired. Serve.
POACHED-PEAR AND CRANBERRY PIE
We use pate brisee for the bottom crust of this holiday party-ready Poached-Pear and Cranberry Pie, as well as cookie dough-inspired cutouts embellish the top. Pears and cranberries are simmered with white wine and spices for the sweet, fragrant filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Pate Brisee: Pulse together flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
- Turn out dough onto a clean surface; divide in half. Place each half on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
- Filling: Combine wine, sugar, cinnamon, star anise, vanilla seeds, and cranberries in a wide saucepan. Cook over high heat, stirring occasionally, until sugar is dissolved. Add pears; if not completely covered in liquid, add water as needed. Bring to a boil, then reduce heat to low and cover with a round of parchment, pressing it directly on surface of pears. Simmer until tender, 20 to 30 minutes. Using a slotted spoon, transfer pears and cranberries to a heatproof bowl, then increase heat to high and boil liquid until reduced to 2 cups. Pour liquid over pears; refrigerate until cool, about 30 minutes or up to overnight.
- On a lightly floured surface, roll out remaining disk of dough to a 13-inch round. Transfer to a parchment-lined unrimmed baking sheet. Using a 1-inch petal cutter, cut out a decorative pattern in center, reserving cutouts to decorate edges. Freeze until firm, 15 minutes.
- Remove pears and cranberries from liquid and blot dry with paper towels. Arrange pears in prepared pie dish, then add cranberries. Brush overhang with egg wash. Place top crust over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1/2-inch overhang, reserving scraps. Tuck overhand under so edges are flush with rim. Brush edges with egg wash and decorate with petal cutouts, rerolling scraps to cut out more shapes as needed. Brush entire surface with egg wash and sprinkle with sanding sugar.
- Bake 20 minutes, then reduce oven temperature to 375 degrees and continue baking until crust is evenly browned (if browning too quickly, tent edges with foil), 45 to 60 minutes. Transfer to a wire rack and let cool completely.
RED WINE & CRANBERRY POACHED PEARS
While being poached, the pear absorbs the sweetness and spice from the sugar, wine, cinnamon and peppercorn. It makes an easy, yet elegant, dessert that's perfect for a special night. -Kiersten Atkinson, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the first 6 ingredients to a boil; add cranberries. Reduce heat; simmer, uncovered, 10 minutes., Meanwhile, core pears from bottom, leaving stems intact. Peel pears. Add to pan, in a single layer on their sides. Simmer, uncovered, until pears are almost tender, about 10 minutes longer, turning occasionally. Remove from heat; let stand 10 minutes., Drain pears; reserving poaching liquid and cranberries. Remove peppercorns. Place pears on dessert plates; drizzle with reserved poaching liquid. Top with cranberries and crème fraiche, if desired.
Nutrition Facts :
PEARS POACHED IN PORT AND CRANBERRY JUICE WITH PORT SYRUP
Categories Wine Citrus Fruit Dessert Poach Valentine's Day Yogurt Low Sodium Cranberry Pear Fortified Wine Port Fall Winter Anniversary Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in heavy medium saucepan. Bring to boil, stirring twice. Reduce heat to medium; simmer 5 minutes. Add pear halves to liquid. Simmer pears uncovered until tender, turning occasionally, about 20 minutes.
- Using slotted spoon, transfer pears to large bowl. Boil cooking liquid until reduced to thin syrup (about 1 1/4 cups), about 15 minutes. Pour syrup over pears in bowl. Cool to room temperature. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
- Mix yogurt and powdered sugar in small bowl. Spoon cold syrup onto plates. Place 1 pear half, flat side down, on each plate. Spoon yogurt mixture over pears. Garnish with mint, if desired, and serve.
POACHED PEARS WITH CHOCOLATE-CRANBERRY SAUCE
from weight watchers: "This elegant dessert is the perfect ending to a fall meal. Getting in those fruit servings never tasted so good!"
Provided by ellie3763
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring juice and water to a boil in a large saucepan over high heat; place pears in pan, cover and simmer on low heat until pears are tender when pieced with a fork, about 15 minutes (turn pears several times during cooking). Remove saucepan from heat, let cool to room temperature and refrigerate until ready to serve.
- Combine cranberry sauce and chocolate chips in a medium saucepan; melt over medium heat, whisking occasionally, until smooth.
- Remove pears from liquid; drain. To serve, spoon about 2 1/2 tablespoons chocolate-cranberry sauce onto each of 4 dessert plates. Top each with 2 pear halves and decorate with 2 tablespoons of raspberries. Serve immediately.
Nutrition Facts : Calories 201.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.3, Sodium 17.6, Carbohydrate 51.2, Fiber 6.6, Sugar 39.4, Protein 1
POACHED PEARS FILLED WITH CRANBERRY SAUCE
For a sophisticated touch, serve these juicy poached pears alongside your holiday turkey. The cranberry sauce can be used alone, if desired.
Provided by Martha Stewart
Yield Serves 8
Number Of Ingredients 9
Steps:
- Cut lemons in half, squeeze juice into a medium bowl half filled with cold water, and add squeezed lemon halves to bowl. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in lemon (acidulated) water as you peel them.
- In a large saucepan, combine wine, 3 cups water, 1/2 cup sugar, peppercorns, and cinnamon stick. Bring to a boil, then reduce to a bare simmer. Remove pears and 2 of the squeezed lemon halves from water, and add to the saucepan. Keep pears submerged in liquid by placing a lid slightly smaller than the pan, a damp piece of cheesecloth, or a clean dish towel over them. Simmer until pears are tender and translucent, 10 to 30 minutes, depending on ripeness.
- Remove from heat, and let pears cool in poaching liquid. Refrigerate when cool. (Pears can be prepared to this point up to 2 days in advance.)
- In a medium saucepan, combine fresh cranberries, kumquats, 1 cup water, and the remaining 1 cup sugar, and bring to a boil. Reduce heat to medium, and let cranberries simmer gently until skins burst and mixture thickens slightly, about 15 minutes. Stir in dried cranberries. Remove from heat, cool completely, and refrigerate. (Cranberry sauce can be prepared up to 2 days in advance.)
- Remove pears from poaching liquid with a slotted spoon, and cut in half lengthwise. Drain on paper towels. Using a melon baller or small spoon, carefully scoop out seeds and a little of the surrounding flesh to create a small, round cavity in each pear half. When ready to serve, fill each cavity with 1 to 2 tablespoons chilled cranberry sauce. Serve extra cranberry sauce on the side.
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