RED WINE-POACHED FRUIT
Provided by Michael Symon : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Add the pears, cherries, sugar and cornstarch to a large saucepot and mix to coat the fruit. Add the red wine, star anise and salt. Place the saucepot over direct heat, bring the mixture to a boil and cook, simmering, until the wine is reduced and slightly thickened, about 5 minutes.
- Remove the saucepot from the heat and add the red wine vinegar. Discard the star anise. Let cool slightly.
- Serve by spooning over some vanilla bean ice cream.
- (Alternatively, you can poach the fruit over medium-high heat on a stovetop.)
WINE POACHED PEACHES WITH ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
- Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
- Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.
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
PEACHES IN RED WINE
Steps:
- Put wine in a glass or stainless-steel bowl. Add sugar and stir to dissolve, then add lemon zest, nutmeg, ginger and black pepper. Chill well.
- Peel peaches and cut into 1/2-inch wedges. Cover with plastic wrap and chill.
- To serve, pour 1/3 to 1/2 cup chilled wine mixture into 4 to 6 wide-mouthed wineglasses or coupes. Add sliced peaches to each glass, dividing them evenly. Garnish each portion with a few blackberries, if desired.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 16 grams
RED WINE POACHED PEARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Add pears and cover with a parchment round. Reduce to a simmer and cook until pears are tender, 20 to 30 minutes. If necessary, turn pears very gently by rotating the stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
- Pour reduced syrup over pears and refrigerate, covered, for at least 6 hours, preferably overnight. Serve in shallow bowls or cups.
PEACHES IN RED WINE
I once worked with a French waiter known for a fierce scowl that could cause even the most self-assured chef and diner to wither. He tasted one spoonful of these peaches and told me that this was his idea of the perfect dessert. It was one of the few times I saw him smile. But what's not to like? Icy peaches floating in sweet red wine is pretty close to perfection, if I do say so myself. His good mood didn't last very long. But after that, every time we passed each other, I knew from the tiny gleam in his eye that I'd won the admiration of my toughest customer.
Yield makes 4 servings
Number Of Ingredients 3
Steps:
- In a large nonreactive bowl, whisk together the sugar and wine until the sugar is completely dissolved.
- Peel the peaches, halve them, and remove the pits. Cut each peach half into slices 1 inch (3 cm) thick and submerge them in the wine. Taste and add more sugar if desired. Cover and chill until cold, at least 4 hours.
- The peaches should be enjoyed as cold as possible. Serve them right from the refrigerator in well-chilled bowls with lots of the cold sweetened wine. Crisp cookies, such as Pecan-Butterscotch Tuiles (page 214) or Croquants (page 211), are great served alongside.
- You can make the recipe up to 8 hours in advance and keep the mixture chilled until ready to serve. You can also chill the sweetened wine a few days in advance and add the peaches the day you plan to serve them.
- Use yellow and white nectarines instead of peaches (there's no need to peel the nectarines).
- Superfine or baker's sugar dissolves much more quickly than regular granulated sugar. To make your own superfine sugar, pulse granulated sugar in a blender or a food processor a few times until the texture is very fine.
PEACHES IN RED WINE
One of my husband's family recipes, a French staple in the summer in peach season. Minimum of 6 hours refrigeration. No cooking at all!!
Provided by Kasha
Categories Dessert
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel the peaches--to do it easily, boil them for about 10 seconds, then peel off the skin.
- Slice them.
- Put the peeled, sliced peaches in a bowl, add about half a bottle of red wine to cover.
- The type of wine isn't so important, but it has to be decent and drinkable.
- I used a 3 dollar bottle of Cotes du Rhone yesterday.
- Pour in the sugar and stir.
- Must sit for 6 hours in the fridge, minimum.
- Serve in pretty glasses or dishes.
- If you feel you need something else to go with it, try some kind of crunchy cookie or macaroon.
PEACHES IN SPICED RED WINE
Categories Fruit Dessert Marinate Low Sodium Peach Red Wine Summer Vegan Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 4
Steps:
- Blanch peaches in medium saucepan of boiling water 30 seconds. Transfer to bowl of cold water using slotted spoon. Pull off peel, using small sharp knife. Pit and slice peaches. Transfer peaches to medium bowl.
- Add all remaining ingredients to peaches and mix to dissolve sugar. Refrigerate at least 20 minutes, stirring occasionally, before serving.
POACHED PEACHES IN SPARKLING WINE WITH BASIL & VANILLA
Plump peaches poached in sparkling wine and served with silky smooth vanilla ice cream - the ideal summer pud
Provided by Tom Kerridge
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Put the vanilla pods, seeds and sugar in a saucepan with 200ml water and bring to the boil over a medium heat. Once boiling, drop in the basil and peaches. Poach for 2-3 mins until just tender, then put a lid on the pan and leave the peaches to cool in the syrup.
- Once cool, pour in the sparkling wine and leave for 10 mins. While the poached fruit is soaking up the wine, beat the vanilla, mascarpone and cream together to soft peaks. Serve the peaches in a bowl with plenty of the liquid. Finish with a spoonful of the cream and a few basil leaves.
Nutrition Facts : Calories 404 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
POACHED PEARS IN RED WINE
Make and share this Poached Pears in Red Wine recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 34m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the wine, sugar, honey, lemon juice, cinnamon stick, vanilla bean, orange rind, clove and peppercorn in a saucepan just large enough to hold the pears standing upright. Heat gently, stirring occasionally until the sugar has completely dissolved.
- Meanwhile, peel the pears, leaving the stem intact. Take a thin slice off the bottom of each pear to keep it standing upright.
- Place the pears in the wine mixture, then simmer uncovered for 20-35 minutes depending on size and ripeness, until the pears are just tender; be careful not to overcook.
- Carefully transfer the pears to a bowl, using a slotted spoon. Continue to boil the poaching liquid until reduced bu about half. Let cool, then strain the cooled liquid over the pears and chill for at least 3 hours.
- Place the pears in four individual serving dishes and spoon a little of the red wine syrup over them. Serve with whipped cream or sour cream.
Nutrition Facts : Calories 446.9, Fat 0.2, Sodium 9.7, Carbohydrate 81.4, Fiber 5.2, Sugar 68, Protein 0.8
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