PEAR SAUCE
Serve this sweet sauce with breakfast breads or on top of oatmeal. If you prefer a chunkier sauce, start with slightly smaller pieces of pear, and don't use a food processor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan with a lid, combine pears, 1/4 cup water, lemon zest, and 1/8 teaspoon coarse salt. Bring to a simmer over medium heat. Cover, and cook until pears are soft, 10 to 12 minutes. Uncover, and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes.
- Transfer mixture to a food processor, and blend until smooth; add lemon juice and honey to taste. Serve warm, or let cool, then cover and refrigerate up to 1 week. Use as you would applesauce.
POACHED RED PEARS IN PORT WINE
Steps:
- Peel and core the pears. Place them in a saucepot with anise and Port wine. Bring to a boil and cook until the alcohol is burned off - be careful as the mixture may ignite. Once alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are fully submerged. Pears should simmer for at least 35 to 40 minutes. Remove the pears once they are tender. Return the port to a simmer and cook until reduced by 3/4 and syrupy.
- In a small saucepan, place ginger root and 4 to 5 tablespoons of sugar. Cook until sugar caramelizes. Remove from the heat and place on a parchment lined sheet pan to cool.
- Melt chocolate over a double-boiler.
- Whip cream to stiff peaks. Sweeten with powdered sugar and a pinch of cinnamon. Set aside to chill.
- Use the reduced wine as a sauce or garnish. Once pears are done and tender, place on plate. Fill with chocolate and top with whipped cream. Garnish with candied ginger and drizzle with reduced wine. Serve warm.
GINGER-PEAR SAUCE
Steps:
- Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 25 grams
PEARS IN RED WINE SAUCE
Adopted from Steam It, the way nature intended cookbook. My girlfriend is an excellent cook. She cooks all types of ethnic foods, specializing in italian, indian, and homegrown. She does not like to bake but found this cookbook and is such a happy camper. Steaming foods is so much better for us but I never knew to steam desserts such as these. This is a to die for delectable dessert for 1, 2, or company. It is elegant on theplate and such a simple prep, it belies the end product. Please enjoy. cooking time does not include chill time, times overlap with prep I gave myself an hour and was good with that and had time to prep other things for dinner while waiting.
Provided by Chef1MOM-Connie
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- bring a pan of water to a boil.(large enough to put your steamer in or a casserole dish).
- Meanwhile put the orange rind, juice, honey, wine, cinnamon stick, apple pie spice, vanilla bean and clove and bring to a boil, stirring frequently.
- Remove from heat.
- Peel pears, leaving stem intact, and cut off a small piece rom the bottom so the poears can stand up.
- Put into heatproof bowl or casserole dish and pour wine mixture over them.
- Cover the bowl or dish with tin foil and tie with kitchen string.
- Put the bowl in the steamer and cover with a tight fitting lid. Set the steamer over hte pan and steam for 35-40 min, until the pears are tender.
- Remove the pan from the steamer and let cool completely.
- Transfer to a serving dish standing upright.
- Remove the cinnamon stick, clove, vanilla bean from the wine mixture and bring to a nboil and cook til reduced by 1/2.
- Put the arrowroot or flour into the wine sauce and simmer gently, will make a paste. Remove from pan and let cool.
- Pour the wine sauce over the pears and chill for at least 3 hours.
- Top with whipped cream.
Nutrition Facts : Calories 260.4, Fat 0.3, Sodium 5.9, Carbohydrate 54.6, Fiber 8, Sugar 39, Protein 1.3
SPICED WINE POACHED PEARS
This is a spiced version of the classic red wine poached pears. The remaining sauce is wonderful served over french toast the next morning, which my husband insists on every time we have these. Times listed do not include cooling time (I recommend at least 2 hours).
Provided by Chandra M
Categories Dessert
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the pears and put in a medium bowl with the lemon juice and enough water to cover to prevent browning.
- In a large heavy saucepan, combine the water, sugar, anise, cloves, and cinnamon stick.
- Stir the sugar mixture over medium heat until the sugar dissolves.
- Add the wine, port, ginger, and about 2/3 of the orange zest (the remainder will be used for garnish). Stir to combine. Bring to a simmer.
- Add the pears. Place the lid on the pot so that steam can escape and simmer until the pears are tender when pierced with a toothpick. This will take about 25 minutes. Make sure that you turn the pears so that all sides are evenly cooked.
- Remove the pears from the cooking liquid with a slotted spoon. Transfer them to a plate, cover with plastic wrap, cool in the refrigerator about 2 hours.
- Pour the cooking liquid through a sieve to remove the cloves, zest, and other particulate. Return to sauce pan. At this point you can refrigerate the liquid if you plan on serving it within a day or 2.
- To reduce the sauce, simmer until desired consistency is achieved (about 30 minutes to my taste). Taste as you are cooking it to adjust sweetness to your taste (I don't like things that sweet, so the sauce is tart when made according to the recipe).
- Serve each pear with a little sauce drizzled over and sprinkle with remaining zest. Mint & dark chocolate also make good garnishes.
Nutrition Facts : Calories 491.8, Fat 0.2, Sodium 17.2, Carbohydrate 67.9, Fiber 5.2, Sugar 49.4, Protein 0.9
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