PEAR & BERRY PIE
Combine two classic sweets - poached pears and a fruit pie - to make this stunning dessert with a decorative top to impress your dinner guests
Provided by Cassie Best
Categories Dessert, Treat
Time 1h35m
Number Of Ingredients 17
Steps:
- To make the poached pears, put the sugar in a big saucepan with the lemon peel, cardamom pods, nutmeg, cinnamon and 1 litre water. Bring to a gentle simmer. Lower the pear halves into the liquid and place a circle of baking parchment on top, so they cook through properly. Leave over a medium heat, so that a few bubbles break the surface every now and then, and cook for 15 mins. Allow to cool in the liquid. Can be chilled overnight if making ahead.
- Heat oven to 180C/160C fan/gas 4. Dust the work surface with a little plain flour. Roll out the pastry so it's big enough to line a 20-23cm frying pan, pie dish or shallow baking tin. Grate a little nutmeg over the surface, then gently roll again to help it stick. Lift over your dish, press into the corners, then trim the edges. You can give it a pretty crimped edge, if you like, then wrap the off-cuts in cling film and keep in the fridge until needed. Scrunch up a sheet of baking parchment, unfold, and lay it over the pastry. Fill with baking beans and bake for 15 mins. Remove the beans and parchment, brush with some of the beaten egg and return to the oven for another 5 mins.
- Meanwhile, make the filling. Cook the remaining pears and sugar in a small pan until the pears are soft enough to squash with the back of a spoon. Drain off 3 tbsp of the poaching liquid and mix this with the cornflour, then pour back into the pears and continue cooking and squashing for another minute or so, until the filling has thickened.
- Sprinkle the ground almonds over the pastry case, then add the squashed pear mixture and scatter over the berries. Remove the poached pears from their liquid and blot them on some kitchen paper. Arrange them face-up among the pear mixture and berries. Using a mini pastry cutter, cut little shapes from the leftover pastry, then arrange them on top. Brush the pastry pieces with beaten egg and sprinkle with the demerara sugar. Bake for 45-50 mins until the pastry is golden and berry juice is bubbling. Cool for 10-15 mins before serving with custard, cream or ice cream, if you like.
Nutrition Facts : Calories 547 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 59 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
FRESH POACHED PEAR, TOASTED PECAN AND BLEU CHEESE SALAD WITH PEAR VINAIGRETTE
Provided by Food Network
Time 4h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the Pear Vinaigrette in a salad bowl. Add the bleu cheese and pecans.
- Place a mound of lettuce on each of 4 plates. Serve with 1/2 a Poached Pear.
- Peel pears, leaving stems intact and trimming bottom to "seat" them firmly in bottom of large stockpot.
- Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette.
- Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week.
POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
- Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
- Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
- In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.
SPICED POACHED PEARS IN CHOCOLATE SAUCE
You won't need an excuse to indulge in this updated classic, but if you do, remember that fruit contributes to your 5-a-day!
Provided by Barney Desmazery
Categories Dinner, Treat
Time 1h
Number Of Ingredients 13
Steps:
- In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
- To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.
Nutrition Facts : Calories 642 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 58 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.06 milligram of sodium
POACHED ASIAN PEARS WITH STAR ANISE AND TROPICAL FRUIT
Categories Fruit Ginger Dessert Poach Low Sodium Wheat/Gluten-Free Mango Papaya Spice White Wine Chill Vegan Asian Pear Anise Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring first 7 ingredients to boil in heavy large saucepan, stirring until sugar dissolves. Cover and simmer 5 minutes.
- Peel and core pears. Add to syrup. Add enough water to cover pears. Cover pan; simmer until pears are tender, about 40 minutes. Using slotted spoon, transfer pears to bowl. Increase heat; boil liquid until reduced to 3/4 cup, about 25 minutes. Strain syrup; pour over pears. Chill until cold. (Can be made 2 days ahead. Chill.)
- Stand 1 pear in center of each plate. Spoon papaya and mango around pear. Spoon syrup over and serve.
POACHED PAPAYA AND PEAR
Make and share this Poached Papaya and Pear recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut papaya in half lengthwise. Remove peel and seeds. Cut fruit into bite size pieces. Halve and core pear; cut into thin slices. Stir together orange juice, lime peel and nutmeg in a medium skillet. Add papaya and pear; bring to boiling. Reduce heat, cover and simmer 3 to 5 minutes or till pear is tender. Remove from heat. With a slotted spoon, transfer fruit to a serving bowl. Stir together the lime juice and cornstarch. Return skillet to heat. Stir cornstarch mixture into orange juice mixture. Cook and stir until thickened; cook and stir 2 minutes more. Pour sauce over fruit. Garnish with lime peel strips if desired. Serve warm or cool.
Nutrition Facts : Calories 127.3, Fat 0.7, SaturatedFat 0.2, Sodium 16.5, Carbohydrate 32, Fiber 4.8, Sugar 22.3, Protein 1.3
More about "poached papaya and pear food"
BEST POACHED PEARS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
POACHING: WHAT IT IS AND WHAT FOODS TO POACH - ORGANIC AUTHORITY
From organicauthority.com
OUR BEST PEAR DESSERTS - FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
- Pear Tarte Tatin with Red-Wine Caramel. Instead of apple pie, chef Shawn McClain ends his Thanksgivings with this stunning tarte Tatin. Because the recipe calls for store-bought puff pastry (McClain is a huge fan of Dufour's), it's quite easy to prepare.
- Flaky Pear Pie. "I grew up watching my mom make pies," says chef Grant Achatz. "My father would always envy her amazingly tender and flaky crusts. He is a great cook, but he could never quite make a piecrust like she can.
- Flaugnarde with Pears. F&W published the recipe for this not-too-sweet fruit pancake to celebrate the publication of the 2005 edition of Paula Wolfert's 1983 classic, The Cooking of Southwest France.
- Pears Poached in Red Wine. These poached pears taste best if made a day or two in advance, giving them time to soak in the poaching liquid. When ready to serve, reduce the liquid to a fine red wine syrup to spoon over each pear.
- Pear Sticky Toffee Cakes with Miso-Caramel Sauce. "A little digging suggests that the dessert made famous by British chef Francis Coulson at the Sharrow Bay hotel may in fact be Canadian in origin — which would explain my penchant for it given that I, too, am Canadian," Top Chef judge and cookbook author Gail Simmons says about the origins of sticky toffee cake, or sticky toffee pudding.
- Honey-Pear Sweet Cream Galette. A mix of alternative flours — here, two kinds of rice flour and arrowroot — deliver a gluten-free crust that is flaky, buttery, and crisp.
- Poached Pears in Muscat. Languedoc and Mediterranean France make beautifully aromatic, sweet Muscat dessert wines that soak into these poached pears. This recipe, which writer Steve Hoffman tasted in the town of Autignac, replaces the usual sugar with honey and counters the sweetness and floral notes of the reduced wine with some of the resinous and earthy aromas of the area's famous wild scrubland—namely bay, thyme, and fennel.
- Spiced Pavlova with Roasted Pears and Grapes. In this recipe, cookbook author and F&W Cooks contributor Ann Taylor Pittman incorporates ground cardamom in the egg whites for "deep fragrance and warm, sweet notes."
- Pear and Shallot Tarte Tatin with Whipped Goat Cheese. Serve this savory-sweet tart as a showstopping brunch centerpiece, or cut it into slivers to add to a cheese board.
KALE AND PEAR SALAD RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenDifficulty 20 min
BRANDIED PEARS - EASY PEAR DESSERT RECIPE - HINT OF HEALTHY
From hintofhealthy.com
PISTACHIO PEAR TART | RECIPETIN EATS
From recipetineats.com
PEARS POACHED IN CARDAMOM, CINNAMON AND CHILLI SYRUP WITH
From bbc.co.uk
PEAR DESSERT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
POACHED PEARS - BETTER HOMES & GARDENS
From bhg.com
15 SAVORY PEAR RECIPES
HOW TO POACH PEARS - BBC FOOD
From bbc.co.uk
VANILLA POACHED PEARS - FOOD WITH FEELING
From foodwithfeeling.com
RED WINE POACHED PEARS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE POACHED PEARS - EASY RECIPE GUIDE | DOMINO
From domino.com
POACHED PEARS WITH CUSTARD RECIPE - BBC FOOD
From bbc.co.uk
EASY DESSERT RECIPE: HONEY AND SPICE POACHED PEARS | KITCHN
From thekitchn.com
POACHED PEARS IN MUSCAT RECIPE - FOODANDWINE.COM
From foodandwine.com
HOW TO TURN PEARS AND RED WINE INTO AN ELEGANT DESSERT
From mentalfloss.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love