Pears In White Wine Food

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.

WHITE WINE POACHED PEARS

Steps:

• Gather the ingredients.
• Thinly peel the pears, making sure to keep the stem intact. Slightly slice the bottom of the pears so they will stand up in the pan and when serving.
• In a large and tall saucepan, stir together the white wine , water, cinnamon stick, vanilla bean, lemon zest, and lemon juice. Bring the mixture to a simmer over medium-high heat.
• Once the liquid is simmering, add the prepared pears and place them standing on the pan. The liquid should cover most of the pears' height.
• Poach the pears, uncovered, for 7 to 9 minutes until their meat is slightly tender, but they are still firm enough to hold their shape. Watch this process carefully as you do not want the pears to overcook or they will collapse.
• Remove the pears from the poaching liquor with a slotted spoon and place them on individual serving plates.
• Return the poaching liquid to a simmer. Add the sugar and allow the mixture to reduce in volume by half or about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon.
• Remove the cinnamon stick and vanilla bean from the syrup and strain the liquid through a fine sieve.
• Drizzle each pear with the wine syrup and add any other topping that you'd like.

PEARS IN SPICED WHITE WINE

Steps:

• Combine white wine, sugar, spices and peel of lemon in a suited pot.
• Heat up but do not let it boil.
• Meanwhile put the lemon juice into a bowl.
• Peel the pears and quarter them lenghtwise. Core them. Put them into the bowl with lemon juice to avoid browning.
• After you have prepared all pears this way add them and the lemon juice to the wine mixture.
• Poach the pears for about 10 - 15 minutes, but don't let them boil. The pears should be soft, but still a bit firm at the end.
• Put the pears into a suited preserving jar and cover them with white wine brew. Do not remove the spices.
• Store them in the fridge for at least 12 hours to blend all the flavors.
• Enjoy.
• NOTE: there might be more white wine brew than you need. Put it in the fridge and enjoy it cold with a bit of ice and a lemon wedge.
• SERVING: Serve the pears at room tempearture with a dollop of your favorite ice cream for an easy dessert. Add some of the white wine brew to it.
• NOTE: try these pears also in an easy pear cake or tarte. The peares will be soft and their flavor will blend into the cake and will make it moist.
• Cooking time does not include time for cooling.

PEARS IN WHITE WINE

Steps:

• Placve water, wine, cinnamon stick & both sugars into a saucepan.
• Stir over low heat until the sugar dissolves, then bring to the boil, and add the pears. Cover and simmer until the pears are tender (approc 5 minutes).
• Chill well before serving and serve with a little of the sauce spooned over the top.

POACHED PEARS IN WHITE WINE AND GINGER SAUCE

Steps:

• In a saucepan, combine 1 cup sugar, water, white wine, lemon rind and ginger. Bring to boil, stirring to dissolve sugar.
• Add pears. Poach until tender, 15 to 20 minutes.
• Cool pears in poaching liquid. When cooled, set pears aside. Bring poaching liquid to boil and reduce to approximately Z cup. Remove ginger and reserve. Discard lemon rind.
• Add 2 tablespoons Grand Marnier and blend.
• Sweeten whipped cream with 1 tablespoon sugar and 1 tablespoon Grand Marnier.
• Place pears on four serving plates. Pour sauce over and sprinkle with reserved ginger. Serve with whipped cream mixture.

WHITE WINE-POACHED PEARS

Steps:

• Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook 5 minutes. Add pears, lower heat, and cook 20 to 30 minutes, until pears are tender. If necessary, turn pears very gently by rotating 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 syrup over pears and refrigerate, covered, at least 6 hours, preferably overnight. Serve.

PEARS POACHED IN WHITE WINE

Steps:

• In a pot, combine all ingredients except the pears. Bring to the boil.
• While the liquid is boiling, peel the pears and cut them in half from top to bottom.
• Use a paring knife to core the pears.
• When liquid is boiling, add pears, return to boiling, then simmer until tender but not mushy. This will depend on the pears you choose and how ripe they are. Start with about 5-8 minutes, but be aware that it may take much longer (when I use bosc pears that aren't quite ripe yet it can take half an hour or more).
• Remove the pears, increase the heat, and reduce the liquid by half.
• Spoon the reduced liquid over the pears and top with homemade whipped cream (use recipe # 80157).

SWEETENED GRILLED PEACHES AND PEARS IN WHITE WINE

Steps:

• Cut the peaches and pears in thick slices, don't peel, just nice thick slices. You will be grilling these so you don't want them too thin.
• Mix the wine, mint, allspice and brown sugar in a pie pan or small bowl and add the peaches and pears and let marinade 1-2 hours.
• Mix the mascarpone, honey and orange juice and chill in a small bowl.
• Toast the pistachios. I rough chop and then lightly toast in a dry saute pan for 2-3 minutes just to lightly toast and intensify the flavors. Remove and let cool.
• Grill on medium heat on a grill pan or they can be done on a outdoor grill as well. Grill until until nice grill marks on each side but not overdone.
• Just serve the fresh grilled fruit with a dollop of the mascarpone cheese topping and toasted pistachios.