Poached Pears Filled With Cranberry Sauce 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.

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.

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 CREAMY PECAN SAUCE

Steps:

• To poach the pears: In a large pot, combine the water and sugar over medium-high heat. Using a vegetable peeler, cut wide strips of lemon zest from the lemon and add to the pot along with the juice of the whole lemon. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer. Submerge pears in the simmering liquid, adding more water, if necessary, to just cover the pears. Cut a piece of parchment paper into a circle just large enough to cover the pot. Ease the paper down into the pot until it is touching the surface of the liquid. Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes. Remove the pot from the heat and cool the pears completely in the poaching liquid.
• To make the sauce: In a saucepan, over high heat, combine the brown sugar and water and bring it to a boil. Reduce heat to medium and simmer until the sauce is reduced, thicker and takes on a dark golden brown color, about 8 to 10 minutes. Carefully stir in cream, reduce the heat to medium-low and simmer until very thick, 2 to 3 minutes more. Stir in the toasted pecans and salt.
• Serve 1 to 2 pear halves per person, drizzled with the creamy pecan caramel sauce.

EASY POACHED PEARS

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

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.

SPICED POACHED PEARS IN CHOCOLATE SAUCE

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.

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.