Poached Pears In Brandy Ginger Syrup Food
POACHED PEARS WITH GINGER
Intensely flavorful ginger imparts piquancy to poached pears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Bring all ingredients except pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.
- Meanwhile, peel pears and cut in half lengthwise. Use a small spoon or melon baller to scoop out core and seeds from each half, leaving stems intact. Trim fibrous strip from center with a paring knife. Gently lower pears into pot. If not completely covered by liquid, lay a piece of parchment paper directly on pears.
- Cook until a paring knife slides easily into pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer pears to a large bowl; cover with parchment paper. Cook liquid over medium heat until syrupy, about 15 minutes; discard vanilla pod and ginger. Let cool. Serve two pear halves in each bowl; spoon syrup over pears.
Nutrition Facts : Calories 235 g, Fat 1 g, Fiber 5 g, Protein 1 g, Sodium 10 g
BRANDIED PEARS
An impressive dessert that's light enough to follow any meal and pretty enough for any occasion.
Provided by dakota kelly
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
- Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
- Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
- To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 32.8 g, Cholesterol 54.5 mg, Fat 18.5 g, Fiber 3.6 g, Protein 2.2 g, SaturatedFat 9.5 g, Sodium 22 mg, Sugar 25 g
GINGER-POACHED PEARS
Here's a simply elegant choice for dessert. The fresh pear halves are roasted in a sweet sauce of ginger ale and honey. -Harriet Millstone, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Core pears from bottom, leaving stems intact. Peel pears; cut in half vertically. Cut 1/4 in. from bottoms to level if necessary. Place in an ungreased 13x9-in. baking dish. , Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears. Bake, uncovered, 25-30 minutes or until tender, basting occasionally., With a slotted spoon, remove pears to individual serving dishes. Transfer pan juices to a small saucepan; stir in ginger. Cook and stir over medium heat 5-8 minutes or until heated through. Spoon over pears; sprinkle with pecans.
Nutrition Facts : Calories 429 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 91g carbohydrate (65g sugars, Fiber 7g fiber), Protein 2g protein.
BRANDIED PEARS
Brandied pears are poached pears cooked in a sweet brandy sauce with brown sugar. This easy 5-minute recipe pairs perfectly with ice cream, whipped cream or custard. It's also amazing served on pancakes or oatmeal.
Provided by Tonje
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Peel the pears. Slice them in half down the middle, and remove the stems and cores.
- Add water, sugar and brandy to a small pot on the stove top. Bring the mixture to a simmer over medium heat, and whisk to dissolve the sugar in the sauce.
- Add the pears, and allow these to simmer for a few minutes, or until they are soft enough to easily pierce with a fork.
Nutrition Facts : Calories 167 kcal, Carbohydrate 32 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 2 g, ServingSize 1 serving
POACHED PEARS WITH GINGERBREAD CIDER SYRUP
Oh my! How divine! Low calorie and low fat too! Enjoy this light dessert with the flavors of the holiday seasons. Aromatic sweet spices give great taste to these stove-top cooked pears and to the spicy syrup created by Judith Jones for the McCormick 2003 Best Holiday Recipe Contest and tinkered with by me! * Note: If using fresh ginger there is no need to peel unless you want. I just rinse it well and slice it into thin'ish' slices. It is easy to core and peel pears! I have even done it while on the phone with a girlfriend! Core pears. I use a melon baller and start at the bottom and rotate the melon baller into the bottom starting at that little part where the stem comes out of the bottom. Leave the stem at the top! Clean out all the seeds. Then with a vegetable peeler or a paring knife starting at the bottom peel all the skin off leaving the stem. Hope you enjoy this as much as we do!*
Provided by Mamas Kitchen Hope
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix cider, brandy, sugar, cinnamon sticks, cloves, lemon peel, lemon juice and ginger in deep 2-quart saucepan just large enough to hold the pears. Bring to boil. Reduce heat to low and simmer 5 minutes. Add pears; cover and simmer about 15 minutes or until just tender when pierced.
- Remove pears from saucepan and reserve liquid. Stand pears upright in a bowl to cool. Cover and refrigerate until ready to serve.
- Meanwhile, bring reserved liquid to boil in same saucepan. REDUCE HEAT until it is just bubbling and cook for about 15 minutes or until syrupy. Strain and cool. Cover and refrigerate until ready to serve.
- To serve: Place pears in a standing position on individual dessert plates and spoon some of the syrup over each pear. Sprinkle lightly with chopped pecans and cinnamon if desired. Really looks great with a mint sprig as a garnish as well.
Nutrition Facts : Calories 172.1, Fat 0.2, Sodium 7.3, Carbohydrate 40, Fiber 5.2, Sugar 29.7, Protein 0.7
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.
ASIAN PEARS WITH GINGER-MAPLE SYRUP
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Combine 1/4 cup water and fresh ginger in heavy medium saucepan. Cover; simmer until ginger is tender, about 5 minutes. Stir in syrup, whiskey, lemon juice, lemon peel and nutmeg. Simmer 10 minutes to blend flavors, stirring occasionally. (Can be made 2 days ahead. Cover; chill. Bring to simmer before continuing.)
- Slice pears into rounds. Overlap 6 rounds on each plate. Drizzle sauce over. Top with crystallized ginger and mint.
POACHED PEARS WITH GINGERBREAD CIDER SYRUP
Enjpy this light dessert with the flavors of the Holiday seasons. Aromatic sweet spices give great taste to these stove-top cooked pears and to the spicy syrup created.
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix cider, brandy, sugar, cinnamon sticks, cloves, lemon peel, lemon juice, and ginger in deep 2-quart saucepan just large enough to hold the pears. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add pears; cover and simmer about 15 minutes or until just tender when pierced.
- Remove pears from saucepan, reserving liquid. Stand pears upright in bowl; cool. Cover. Refrigerate until ready to serve.
- Meanwhile, bring reserved liquid to boil in same saucepan. Cook on medium-high heat about 15 minutes or until syrupy. Strain and cool. Cover. Refrigerate until ready to serve.
- To serve, stand pears on individual dessert plates. Spoon some of the syrup over each pear. Sprinkle lightly with cinnamon.
Nutrition Facts : Calories 151.1, Fat 0.2, Sodium 7.2, Carbohydrate 39.8, Fiber 5.2, Sugar 29.6, Protein 0.7
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