Pears In Red Wine Food

POACHED PEARS IN SPICED RED WINE

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.

POACHED PEARS IN WINE (EASY 3 INGREDIENT RECIPE)

Steps:

• Peel, halve (lengthwise) and core four pears and place cut side down in sauté pan.
• Pour wine into pan with the pears. Next, add the sugar.
• Put burner on to medium high heat and bring to a simmer, then add the lid.
• Cook for a few minutes until the pears are still firm, but cooked (poke with a skewer to test them.) Turn them over and cook for one more minute.
• Take the pan off the heat and remove the pears from the liquid in the pan with a large spoon (slotted is best) and set aside.
• Put the pan back onto the burner and bring to a strong simmer over medium high heat. Cook until a syrup forms, then remove from heat immediately after consistency is reached.
• Place pear halves (one or two) on serving plates and drizzle with the caramelized wine syrup. Decorate as desired, or not at all, and serve right away.

POACHED PEARS IN RED WINE

Steps:

• Gather the ingredients.
• Fill a bowl with cold water and add all but 2 tablespoons of the lemon juice.
• Peel, halve, and core each pear.
• Place them in the bowl of lemon water to rest; the lemon juice will help prevent browning.
• Combine the red wine, sugar, the reserved 2 tablespoons of lemon juice, lemon zest, vanilla extract, and cinnamon in a medium saucepan large enough to hold the pears.
• Bring to a boil, then turn the heat down to reach a low simmer. Add the pears and simmer for 10 to 12 minutes on one side.
• Rotate the pears and continue to poach them for an additional 8 to 10 minutes, or until they are tender and are easily poked through with a fork.
• Remove the pears from the pan and cool them on a cooling rack or old, clean towel.
• Bring the wine sauce back up to a rolling simmer and cook until the liquid has been reduced by half.
• To serve, place one pear into a shallow bowl. Pour a stream of sauce over the fruit.
• Place one scoop of ice cream, mascarpone cheese, or crème fraiche next to the pear (if using). Serve and enjoy.

SPICED RED WINE-POACHED PEARS

Steps:

• In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

RED WINE POACHED PEARS

Steps:

• Place all the ingredients (except pears) in a saucepan. Make sure the saucepan is large enough for the pears to fit snugly in there, with just enough wiggle room for the pears to submerge in the poaching liquid at an angle as well.
• Bring the red wine to a simmer while stirring to dissolve the sugar.
• When the wine comes to a simmer, strain the red wine liquid (IF YOU USED FRESH FRUITS), to remove the seeds or fruit pulp. Discard the seeds and pulp, but NOT the cloves, orange peel and cinnamon. Add the cinnamon, cloves and peel back into the liquid and return the liquid back to the saucepan. You can skip this step if you didn't use fresh fruits with seeds and pulp.
• Peel the pears ONLY when the poaching liquid is ready (pears will discolor if you peel them too early).
• Lower the peeled pears into the poaching liquid.
• Let the pears poach in the liquid on medium-low heat (simmering) for 20 - 25 minutes, but rotate the pears every 5 minutes to ensure they poach evenly on all sides, including the tops of the pears.
• When the pears have been poached, keep them upright in the poaching liquid, and remove the saucepan from the heat and allow the pears to cool down in the poaching liquid.
• I prefer to serve poached pears chilled, but they can be served at room temperature as well.
• Before serving, remove the pears from the poaching liquid and leave them on a plate, covered with plastic wrap.
• Heat the remaining liquid in the saucepan, and bring it to a simmer. Simmer for a few minutes until the liquid thickens slightly into a syrup. The cooking time depends on how much liquid is left, so keep an eye on it. If the syrup is too thick, add a little water to thin it out.
• Serve the pears on a serving plate, and brush them a little with the syrup to make the pears look shiny (optional).
• Pour a little syrup over individual pears, and serve with some whipped mascarpone cheese or whipped cream.

PEARS IN RED WINE

Steps:

• Put sugar, wine, water, cinnamon, cloves and lemon rind in a large saucepan and heat gently until the sugar dissolves.
• Peel the pears leaving the stalks on.
• Cut off the core at the base. You are only cutting a small amount (5mm) to help the pears stand upright.
• Add pears to the saucepan.
• Cover and simmer gently for 20 - 25 minutes or until the pears are soft and coloured by the wine. (You can weight the pears down by an upside down cereal bowl to help them get coloured).
• Remove the pears carefully from the saucepan with a slotted spoon and place standing upright in a heatproof bowl or dish (I use a plastic Tupperware dish with a lid so that it can be put in the fridge later).
• Increase the heat and boil the liquid in the saucepan rapidly until the liquid reduces and it thick and syrupy. This can take between 10 and 20 minutes dependent on the quantity of liquid.
• Take the saucepan off the heat and allow to cool slightly. (Careful the sugary liquid is very hot).
• Strain the liquid to remove lemon rind and cloves and pour over the pears. (I hold a sieve over the pears to do this).
• When the pears and the syrup are quite cold chill in the fridge for several hours or overnight. Spoon the syrup over them from time to time this helps to give them more colour. (Again I weight them down with an upside down cereal bowl).

RED WINE POACHED PEARS

Steps:

• Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
• Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
• Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
• Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.
• In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.
• Use immediately or refrigerate and return to room temperature before filling the pears.

RED WINE POACHED PEARS

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.

POACHED PEARS IN RED WINE

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.

PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE

Steps:

• Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
• Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.

POACHED PEARS IN RED WINE WITH ANISE AND LEMON

Steps:

• Combine first 5 ingredients in heavy large pot. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring until sugar dissolves. Remove from heat. Peel, halve and core pears. Add pears, rounded side down, to cooking liquid. Return cooking liquid to boil. Reduce heat to low, cover and simmer until pears are tender, basting occasionally with cooking liquid if necessary, about 25 minutes. Using slotted spoon, transfer pears to bowl.
• Strain cooking liquid; discard solids. Return cooking liquid to pot. Boil until reduced to 1 cup, about 12 minutes. Pour syrup over pears. Chill until pears are cold, at least 3 hours or overnight. (Can be prepared 1 day ahead. Keep refrigerated.)
• Scoop frozen yogurt onto plates. Place pears on plates. Spoon sauce over pears.

RED WINE PEARS

Steps:

• Using a sharp vegetable peeler, peel the pears top to bottom, leaving them whole, with stems attached and the core intact.
• Put the pears in a large, wide nonreactive pot (enameled or stainless steel) in one layer. Add the wine, sugar and spices. Cover and bring to a boil, then reduce the heat to a very gentle simmer, and cook for about 30 minutes, or until a skewer inserted encounters no resistance. Remove from the heat and transfer the pears to a deep container, leaving the liquid in the pot.
• Heat the poaching liquid over high and boil down until it is reduced by half. (You should have about 2 1/2 cups syrup.) Pour syrup over pears, and refrigerate overnight if possible.
• To serve, put each pear in a soup plate and spoon over a little of the red wine syrup. Add a dollop of crème fraîche or a scoop of ice cream, and finish with a sprinkling of pomegranate seeds.