POACHED PEARS
Steps:
- Combine the wine, sugar, cinnamon stick, star anise, clove, orange zest and vanilla bean in a deep pot and bring to a simmer. Add the pears, cover with a heatsafe plate (making sure that it fully submerges the fruit) and cook on low heat until you can pierce the pears easily with a knife, 30 to 45 minutes.
- Serve with whipped cream and ground cinnamon.
POACHED PEARS
Make and share this Poached Pears recipe from Food.com.
Provided by Lucky.Wife
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all except pears in saucepan. Boil till sugar is dissolved then add pears.
- Cover and cook 8-10 minutes turning occasionally.
- When pears are barely tender remove from syrup and put in individual serving bowls.
- Boil remaining syrup rapidly uncovered until reduced to 1 cup. Pour over pears.
- Let cool before serving or serve chilled.
POACHED PEARS
A wondeful recipe by Donna Hay. Lovely for those cold winters nights. Any firm pears can be used Williams or Packham pears, but you may need to adjust the cooking time as they may take a little longer.
Provided by Tisme
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the water, sherry, sugar, cinnamon and the cloves in a large saucepan over a low heat and stir until the sugar dissolves.
- Add the peeled pears and simmer for about 25-30 minutes or until pears are cooked through.
- Allow pears to cool in the poaching liquid.
- Serve with cream.
Nutrition Facts : Calories 432.3, Fat 0.2, Sodium 44.9, Carbohydrate 106.7, Fiber 5.2, Sugar 95.8, Protein 0.7
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
POACHED PEARS WITH GRAND MARNIER CUSTARD SAUCE
Poached pears are always a lovely, simple ending to an elegant dinner. The Grand Marnier scented creme anglaise puts this version over the top.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Make Grand Marnier Custard Sauce.
- For pears: Squeeze juice from 1 ½ of the lemons; measure and reserve 3 tblsps of the juice.
- Add remaining juice to large bowl of cold water.
- Using corer or small, thin-bladed knife, core one pear, leaving stem intact, through the blossom end.
- Pare and place in acidulated water.
- Repeat with remaining pears.
- Mix 3 cups water and sugar in saucepan large enough to hold all the pears.
- Heat, stirring frequently, over medium heat until sugar dissolves and liquid begins to boil.
- Stir in reserved lemon juice.
- Drain pears and place in simmering syrup.
- Cook uncovered, turning carefully occasionally, over medium heat until tender, 35-45 minutes.
- Remove from heat.
- Cut 4 very thin slices from remaining lemon half.
- Add vanilla and lemon slices to poaching liquid.
- Cool to room temperature.
- Refrigerate, covered, until cold.
- Remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.
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