GINGER-POACHED PEARS WITH ICE CREAM AND BLUEBERRIES
This dish is so simple, yet could be served at any elegant dinner party. It is equally good warm or cold, and makes a great addition to a Sunday Brunch.
Provided by Rachael Ray : Food Network
Categories dessert
Time 17m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.
- Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.
GINGER-POACHED PEARS WITH RICOTTA AND BLUEBERRIES
This dish is so simple, yet it could be served at any elegant dinner party. It is equally good warm or cold and makes a great addition to a Sunday brunch.
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), 12 to 15 minutes. Remove the pan from the heat and, using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.
- Add the ricotta and cinnamon to the warm syrup and stir gently until very smooth. Top the pears with the warm cheese mixture, then tumble some fresh blueberries over each serving.
STEWED PEARS WITH GINGER AND CINNAMON
These soft and juicy stewed pears spiced with ginger and cinnamon are don't contain any sugar, and make a delicious healthy breakfast or dessert loved by the whole family!
Provided by Robyn
Categories Breakfast Breakfast | Brunch Dessert
Number Of Ingredients 5
Steps:
- Roughly chop the peeled and cored pears.
- Add them to a small to medium saucepan with the water, sliced ginger, ground cinnamon and mixed spice.
- Bring to a boil, turn the heat down and simmer for 30 minutes, until the pears are tender.
- Serve warm or cold.
- Store in the cooking liquid in the fridge, or cool and freeze.
Nutrition Facts : Calories 109 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
- Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
- Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
- In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.
POACHED PEARS WITH GINGER AND PORT
Categories Fruit Ginger Dessert Poach Low Sodium Pear Port Spring Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
- In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
- Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.
POACHED PEARS IN GINGER-LEMON SAUCE
Make and share this Poached Pears in Ginger-Lemon Sauce recipe from Food.com.
Provided by Tonkcats
Categories Pears
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- With a vegetable peeler, pare yellow part only of peel from lemon.
- Cut peel into julienne strips to make 1 table- spoon.
- Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
- Bring to a boil.
- Add pears and more water, if needed, to cover them.
- Simmer, covered, until pears are tender when pierced, about 30 minutes.
- Put pears in 6 shallow-rimmed dishes or shallow bowls.
- On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
- Pour syrup over pears.
- Cool, cover and chill until cold or up to 2 days.
Nutrition Facts : Calories 120.1, Fat 0.3, Sodium 0.7, Carbohydrate 31.8, Fiber 5.3, Sugar 25.3, Protein 0.8
GINGER-SPICED PEARS
Make and store preserved fruits for a month or so and serve alongside cold meats and cheeses
Provided by Mary Cadogan
Categories Buffet, Condiment
Time 55m
Yield Makes 2kg/4lb 8oz
Number Of Ingredients 7
Steps:
- Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
- Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
- Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.
Nutrition Facts : Calories 47 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber
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