Poached Orange Pears Food

POACHED PEARS WITH ORANGE CREAM

Steps:

• Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from bottom to level if necessary. Place pears on their sides in a large saucepan. Add water, wine, sugar and vanilla. Bring to a boil. Reduce heat; simmer, covered, turning once, until pears are almost tender, 35-40 minutes. (For more intense flavor and color, leave fruit in cooking liquid and refrigerate overnight.), Meanwhile, combine sour cream, confectioners' sugar, orange zest and extract. Refrigerate until serving., Remove pears with a slotted spoon; pat dry and, if warm, cool to room temperature. Discard cooking liquid. Place pears on dessert plates. Serve with orange cream; if desired, top with additional grated orange zest.

ORANGE POACHED PEARS WITH FUDGE SAUCE

Steps:

• In a medium saucepan, combine orange juice, sliced orange, cloves, vanilla extract and pears. Set pan over high heat and bring to a simmer. Warm fudge topping in a saucepan or in the microwave until warm. Remove pears from liquid and transfer pears to dessert bowls. Remove cloves from liquid and spoon liquid over pears. Spoon warm fudge sauce over top.

POACHED ORANGE PEARS

Steps:

• In a large saucepan, bring the orange juice, brown sugar and cinnamon stick to a boil.
• Reduce heat and cook and stir over medium heat until sugar is dissolved.
• Add pears and cover and simmer for 15-20 minutes or until tender but firm.
• Using a slotted spoon, place each pear half in a dessert dish.
• Garnish with raspberries.
• Drizzle with poaching liquid.

POACHED PEARS

Steps:

• In a medium saucepan, bring 4 cups water, sugar, cinnamon stick, orange peel, and orange juice to a boil.
• Peel the pears, leaving the stem intact. Core the pears from the bottom using a corer or vegetable peeler.
• Add the pears to the simple syrup, and reduce the heat to a simmer. Cook until the pears are tender, but not mushy, about 15 minutes. Chill the pears in the syrup.
• Place the pear standing up on a dessert plate and drizzle with the chocolate sauce.
• Place the chocolate chips in a small bowl. Heat the heavy cream to hot, but not boiling in the microwave, about 15 to 20 seconds. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Mix until smooth and serve.

POACHED PEARS

Steps:

• Combine the wine, sugar, cinnamon stick, star anise, clove, orange zest and vanilla bean in a deep pot and bring to a simmer. Add the pears, cover with a heatsafe plate (making sure that it fully submerges the fruit) and cook on low heat until you can pierce the pears easily with a knife, 30 to 45 minutes.
• Serve with whipped cream and ground cinnamon.

CHAI-POACHED PEARS WITH SPICY ORANGE SAUCE AND HOMEMADE GRANOLA

Steps:

• Mix together 1/2 cup brown sugar, honey, juice and zest of 1 orange, cloves, cinnamon, nutmeg, chili flakes, and salt in a small saucepan over medium heat for the sauce. Bring to a boil, reduce heat, and bring sauce to a very low simmer. Simmer for about 5 minutes, then remove from heat and allow to cool for about 10 minutes.
• Meanwhile, combine 3/4 cup walnuts, 3/4 cup pecans, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt in a food processor. Pulse until finely ground, 15 to 20 seconds.
• Heat a skillet over to medium-high heat and melt coconut oil. Chop remaining 1/4 cup walnuts and pecans. Add chopped nuts and oats to the hot oil. Toast, stirring frequently, for 1 minute. Add ground nut mixture and mix until combined. Allow to toast until sugar begins to melt, 2 to 3 minutes. Stir in honey and vanilla extract. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
• Bring water to a boil in a large pot, add tea bags, remove from heat, cover, and brew tea for 8 minutes. Remove tea bags and discard. Stir 1/4 cup brown sugar into chai.
• Bring tea/water to a boil again over high heat, add pears, reduce heat, and simmer over low heat for 15 minutes. Gently rotate pears with a spoon (pears will be soft - you don't want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavor, leave pears soaking in the chai for an additional 10 to 15 minutes with the heat off.
• To serve, place a heaping spoonful of coconut yogurt into the hole of the pear. Top with granola and drizzle with orange sauce. Garnish with orange zest.

ORANGE-SPICED POACHED PEARS

Steps:

• Drain the pears, reserving the liquid in a small saucepan. Add the orange juice, cinnamon, clove, peppercorns and orange peel. Boil until the liquid is reduced to about 2 cups. Add the drained pears and continue simmering, about 5 minutes, until the liquid is lightly thickened.
• Cool the pears in the poaching liquid; serve warm or chilled.
• Nutritional Information Per Serving: Calories 120; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 10mg; Total carbohydrate 33g; Fiber 2g; Protein 1g; Vitamin A 10%DV*; Vitamin C 40%DV; Calcium 0%DV; Iron 2%DV * Daily Value.

SPICED ORANGE POACHED PEARS

Steps:

• Mix water, sugar, ginger and drink mix in medium saucepan. Add cinnamon stick. Bring to boil on medium-low heat. Add pears; partially cover with lid. Simmer 45 to 50 min. or until pears are tender.
• Remove pears from liquid; place in 4 dessert dishes. Bring liquid to boil; cook 30 min. or until liquid is reduced to 1-1/2 cups. Remove and discard cinnamon stick.
• Drizzle 2 Tbsp. sauce over each pear. Refrigerate remaining sauce for another use. (See tip.)

ORANGE LIQUEUR PEARS

Steps:

• Peel the pears but leave the stem intact.
• Trim the base so they stand upright.
• I take a teaspoon and take out some of the core too, as it allows the syrup to get right up inside.
• In a saucepan combine the juice, water, sugar, rind and wine.
• Stir over a low heat until the sugar has dissolved then add the pears and simmer for 20 minutes or until the pears are tender.
• Baste with the syrup from time to time.
• Remove the pears and increase the heat under the pan.
• Reduce until the syrup has reached a more sticky saucy consistency.
• Pour this syrup over the pears and allow them to cool then add the orange liqueur.
• When cold remove the orange rind and serve with a little of the syrup spooned over.

POACHED PEAR IN ORANGE JUICE

Steps:

• Peel pear, halve it lengthways and remove the seeds with a melon baller. Use a small, sharp knife to neatly remove the hard core leading to the stem.
• Put the pear, cut side down, in a small saucepan with the orange juice, cover and bring to simmering point then cook gently for 8-10 minutes, just until tender, turning the halves over after 5 mins and spooning some of the juice over them.
• Leave to cool in the juice. Peel the mandarin, divide into segments and remove the membrane covering each segment.
• Put pear half in each bowl and spoon pan juices over. arrange mandarin segments around and decorate with a mint sprig.
• Serve chilled or at room temperature.