Pears Roasted In Red Wine Food

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.

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).

BOSC PEARS POACHED IN RED WINE CARAMEL

Steps:

• Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Set aside.
• Put sugar in a 3-quart heavy saucepan and melt over moderate heat until it begins to caramelize. Continue to cook, keeping a close eye and the sugar constantly circulating. Cook until the sugar is a deep golden caramel. Stir in the butter carefully, as the mixture may bubble up. Simmer and stir until caramel sauce has developed, about 5 minutes. Pour in wine and scrape in the seeds from the vanilla bean.
• Carefully arrange pears in the poaching liquid. They should be completely covered by the liquid, add water if they are not. Simmer pears, turning them occasionally, until tender, about 20 minutes.
• Test by inserting a knife into the fattest part of the pear, it should come out with no resistance. Finish off with lemon juice to wake up the flavor. Gently remove the pears to a serving dish, cut side down. Pour the wine syrup over the pears. Serve with Gorgonzola and candied walnuts.

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.

ROASTED PEARS IN RED WINE AND CINNAMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the honey, sugar, wine, and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Roast until tender, 20 to 30 minutes. When the fruit is cooked, remove it from the pan, and reduce the oven temperature to 350 degrees F.
• Meanwhile, toss the almonds and sugar together, then add the egg white, and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10 to 12 minutes.
• Serve the fruit warm or at room temperature, with the almonds sprinkled on top.

PEARS IN RED WINE SAUCE

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.

PEARS ROASTED IN RED WINE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cut a small slice off the bottom of each pear so they sit up. Put the pears into a casserole dish and pour over the wine. Cut the butter into cubes and push a cube onto the top of each pear. Sprinkle over the sugar, scatter in the cinnamon and star anise. Cover with a lid or foil, then bake in the oven for 30 mins.
• Remove the pears from the oven, baste them well in their juices, then return to the oven, uncovered, for 40 mins, basting occasionally, until the pears are soft and wrinkled. The pears can be prepared to this point up to 2 days ahead and reheated in a low oven. Serve the pears warm with the juices and a spoonful of something creamy, such as mascarpone.

SHAKESPEARE'S BAKED WARDEN PEARS IN RED WINE

Steps:

• Pre-heat oven to 180C or 350°F
• Peel the pears, but leave them whole, then put them in an oven-proof dish.
• Mix together the remaining ingredients and pour them over the fruit.
• Place in a moderate oven and bake until tender, about 20 to 30 minutes.
• Serve them with the wine juices and hot custard or cream.

SPICED RED PEARS IN WINE (CROCK POT)

Steps:

• Peel and core your pears. Then cut in half lengthwise. Put them in your crock pot.
• Add the wine (making sure your pears are covered), the sugar, cinnamon stick, and cloves.
• Zest the orange and put all the zest in your crock pot.
• Cover and cook on low for 6 to 8 hours or until the pears are tender.
• Chill really well.

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.

BRAISED PEARS IN RED WINE

Steps:

• Cut a thin level horizontal slice from the bottom of each pear so they can easily stand upright.
• In a medium stockpot, combine the wine, water, sugar, lemon juice and cinnamon.
• Bring to a boil over high heat.
• Remove from heat and carefully stand pears upright in pot.
• Return pot to burner and bring to brisk simmer over medium-high heat.
• Reduct the heat to low, cover, and simmer gently until pears are very tender but not falling apart, 1 to 1 1/2 hours, basting with liquid occasionally.
• With slotted spoon transfer pears to a individual serving plates.
• Meanwhile, boil the cooking liquid over high heat until syrupy and reduced to about 1/2 cup.
• Remove and discard cinnamon pieces.
• Spoon syrup evenly over the pears; let cool to room temperature.
• Serve at room temperature.
• Or cover and refrigerate 1- 24 hours and serve chilled.