Pears Poached In Port With Cranberries Food

CRANBERRY-POACHED PEARS

Steps:

• Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes.
• Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
• Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight.
• Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese.

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.

PEARS AND CRANBERRIES POACHED IN WINE

Steps:

• Preheat oven to 375°. Place pears in a greased 13x9-in. baking dish, cut side up. Top with cranberries., In a small saucepan, combine wine, sugar, cranberry juice, butter and lemon zest; bring to a boil. Cook and stir until sugar is dissolved; spoon over pears., Bake, covered, 30-35 minutes or until pears are tender, basting occasionally. Serve with creme fraiche.

RED WINE & CRANBERRY POACHED PEARS

Steps:

• In a large saucepan, bring the first 6 ingredients to a boil; add cranberries. Reduce heat; simmer, uncovered, 10 minutes., Meanwhile, core pears from bottom, leaving stems intact. Peel pears. Add to pan, in a single layer on their sides. Simmer, uncovered, until pears are almost tender, about 10 minutes longer, turning occasionally. Remove from heat; let stand 10 minutes., Drain pears; reserving poaching liquid and cranberries. Remove peppercorns. Place pears on dessert plates; drizzle with reserved poaching liquid. Top with cranberries and crème fraiche, if desired.

CRANBERRY POACHED PEARS

Steps:

• Put the cranberry juice, orange juice and sugar in a saucepan large enough to hold the pears. Heat gently to dissolve the sugar. Add the cinnamon and star anise, if using, and boil for 5 minutes.
• Peel the pears and immediately stand them in the pan with the cranberry syrup. Cover and simmer gently for 40 minutes, or until the pears are cooked and soft through to the center when pierced with a skewer.
• Remove from the heat and leave to cool completely in the syrup. Chill for 2 hours or overnight, occasionally turning the pears in the syrup to achieve an even color.
• Remove the pears from the pan and bring the cranberry syrup to the boil for 20 minutes, or until reduced to a thick syrup. Add the fresh cranberries and simmer for a further 5 minutes. Remove from the heat and set aside until competely cooled.
• Place the pears on a plate with the cranberries and pour the sauce over and around them.

PEARS POACHED IN PORT WITH CRANBERRIES

Steps:

• Tie allspice and peppercorns in a cheesecloth bag with kitchen string. Put bag in a large saucepan with remaining ingredients except pears and bring to a boil, stirring occasionally until sugar is dissolved. Reduce heat and simmer, uncovered, 15 minutes.
• Peel pears, leaving stems intact, and arrange on sides in poaching liquid. Simmer, uncovered, gently turning from time to time, until tender, 20 to 40 minutes depending on ripeness.
• Discard cheesecloth bag and carefully transfer pears with a slotted spoon to a bowl. Boil poaching liquid until reduced to about 1 1/2 cups, about 10 minutes. Discard ginger, cinnamon stick, and zest. Serve pears warm or at room temperature with syrup.

PEARS POACHED IN PORT AND CRANBERRY JUICE WITH PORT SYRUP

Steps:

• Combine first 5 ingredients in heavy medium saucepan. Bring to boil, stirring twice. Reduce heat to medium; simmer 5 minutes. Add pear halves to liquid. Simmer pears uncovered until tender, turning occasionally, about 20 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil cooking liquid until reduced to thin syrup (about 1 1/4 cups), about 15 minutes. Pour syrup over pears in bowl. Cool to room temperature. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Mix yogurt and powdered sugar in small bowl. Spoon cold syrup onto plates. Place 1 pear half, flat side down, on each plate. Spoon yogurt mixture over pears. Garnish with mint, if desired, and serve.

POACHED PEARS WITH CHOCOLATE-CRANBERRY SAUCE

Steps:

• Bring juice and water to a boil in a large saucepan over high heat; place pears in pan, cover and simmer on low heat until pears are tender when pieced with a fork, about 15 minutes (turn pears several times during cooking). Remove saucepan from heat, let cool to room temperature and refrigerate until ready to serve.
• Combine cranberry sauce and chocolate chips in a medium saucepan; melt over medium heat, whisking occasionally, until smooth.
• Remove pears from liquid; drain. To serve, spoon about 2 1/2 tablespoons chocolate-cranberry sauce onto each of 4 dessert plates. Top each with 2 pear halves and decorate with 2 tablespoons of raspberries. Serve immediately.

POACHED PEARS WITH GINGER AND PORT

Steps:

• Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
• In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
• Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.

PEARS IN PORT WITH MERINGUE CREAM

Steps:

• Pour the port into a large pan with 600ml water, add the sugar and cinnamon, then heat until the sugar dissolves. Add the pears, bring to the boil, then cover and simmer for 20-30 mins until tender all the way through. They are ready when a cocktail stick can be easily pushed through each one. Depending on the size of your pan, you may need to cook the pears in 2 batches using the same port syrup, or turn the pears several times as they cook so they become an even colour. Let the pears cool in their syrup, preferably overnight to allow the syrup to really stain them. Will keep for 3 days in the fridge.
• Check the consistency of the syrup. If it is very thin, boil it in a pan to reduce the amount and concentrate the flavour.
• To serve, whip the cream with the sugar and vanilla until it holds its shape, then fold in the meringue. Sprinkle with the cinnamon. Arrange the pears in a shallow dish and spoon over the syrup. Allow guests to help themselves to both pears and cream.

POACHED PEARS FILLED WITH CRANBERRY SAUCE

Steps:

• Cut lemons in half, squeeze juice into a medium bowl half filled with cold water, and add squeezed lemon halves to bowl. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in lemon (acidulated) water as you peel them.
• In a large saucepan, combine wine, 3 cups water, 1/2 cup sugar, peppercorns, and cinnamon stick. Bring to a boil, then reduce to a bare simmer. Remove pears and 2 of the squeezed lemon halves from water, and add to the saucepan. Keep pears submerged in liquid by placing a lid slightly smaller than the pan, a damp piece of cheesecloth, or a clean dish towel over them. Simmer until pears are tender and translucent, 10 to 30 minutes, depending on ripeness.
• Remove from heat, and let pears cool in poaching liquid. Refrigerate when cool. (Pears can be prepared to this point up to 2 days in advance.)
• In a medium saucepan, combine fresh cranberries, kumquats, 1 cup water, and the remaining 1 cup sugar, and bring to a boil. Reduce heat to medium, and let cranberries simmer gently until skins burst and mixture thickens slightly, about 15 minutes. Stir in dried cranberries. Remove from heat, cool completely, and refrigerate. (Cranberry sauce can be prepared up to 2 days in advance.)
• Remove pears from poaching liquid with a slotted spoon, and cut in half lengthwise. Drain on paper towels. Using a melon baller or small spoon, carefully scoop out seeds and a little of the surrounding flesh to create a small, round cavity in each pear half. When ready to serve, fill each cavity with 1 to 2 tablespoons chilled cranberry sauce. Serve extra cranberry sauce on the side.

POACHED PEARS WITH CRANBERRY PURéE

Steps:

• Combine berries, sugar and juice in heavy large skillet. Bring to boil, stirring until sugar dissolves. Simmer over medium heat until berries burst, stirring often, about 5 minutes. Puree in processor until smooth. Strain into same skillet.
• Bring puree to simmer over medium heat. Add pear wedges and stir to coat. Simmer until pears are just tender, about 8 minutes. Using slotted spoon, remove pears from skillet, shaking excess puree back into skillet, and transfer pears to paper-towel-lined plate. Reserve puree. (Can be prepared 2 days ahead. Cover pears and puree separately and refrigerate.)

POACHED PEARS FILLED WITH CRANBERRY SAUCE

Steps:

• Cut lemons in half, squeeze juice in a medium bowl, half filled with cold water and add squeezed lemon halves to bowl. Peel pears as carefully and as smoothly as possible, leaving stems attached. Place pears in lemon water as you peel them.
• In a large saucepan, combine wine, 3 cups water, 1/2 cup sugar, peppercorns, and cinnamon stick. Bring to a boil, then reduce to a bare simmer. Remove pears and 2 of the squeezed lemon halves from water and add to the saucepan. Keep pears submerged in liquid by placing a lid slightly smaller than the pan, a damp piece of cheesecloth, or a clean dish towel over them. Simmer until pears are tender and translucent, 10-30 minutes, depending on ripeness.
• Remove from heat, and let pears cool in poaching liquid. Refrigerate when cool. (Pears can be prepared to this point up to 2 days in advance.).
• In a medium saucepan, combine fresh cranberries, kumquats, 1 cup water and the remaining 1 cup sugar, and bring to a boil. Reduce heat to medium, and let cranberries simmer gently until skins burst and mixture thickens slightly, about 15 minutes. Stir in dried cranberries. Rmove from heat, cool completely, and refrigerate. (Cranberry sauce can be prepared up to 2 days in advance).
• Remove pears from poaching liquid with a slotted spoon, and cut in half lengthwise. Drain on paper towels. Using a melon baller or small spoon, carefullly scoop out seeds and a little of the surrounding flesh to create a small round cavity in each pear half. When ready to serve, fill each cavity with 1-2 tablespoons chilled cranberry sauce. Serve extra cranberry sauce on the side.