SPICED RED WINE POACHED PEARS
As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems - they make for a more attractive dish. You can serve the pears soon after they're made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They're good on their own or alongside whipped cream or crème fraîche.
Provided by Dorie Greenspan
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
- Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
- Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 34 grams, TransFat 0 grams
POACHED PEARS IN SPICED RED WINE
A completely fat-free pud that isn't boring. It's not just Good Food, it's genius
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 235 calories, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium
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.
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.
Nutrition Facts : Calories 324 kcal, Carbohydrate 71 g, Cholesterol 8 mg, Fiber 9 g, Protein 2 g, SaturatedFat 1 g, Sodium 13 mg, Sugar 50 g, Fat 2 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SPICED WINE POACHED PEARS
This is a spiced version of the classic red wine poached pears. The remaining sauce is wonderful served over french toast the next morning, which my husband insists on every time we have these. Times listed do not include cooling time (I recommend at least 2 hours).
Provided by Chandra M
Categories Dessert
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the pears and put in a medium bowl with the lemon juice and enough water to cover to prevent browning.
- In a large heavy saucepan, combine the water, sugar, anise, cloves, and cinnamon stick.
- Stir the sugar mixture over medium heat until the sugar dissolves.
- Add the wine, port, ginger, and about 2/3 of the orange zest (the remainder will be used for garnish). Stir to combine. Bring to a simmer.
- Add the pears. Place the lid on the pot so that steam can escape and simmer until the pears are tender when pierced with a toothpick. This will take about 25 minutes. Make sure that you turn the pears so that all sides are evenly cooked.
- Remove the pears from the cooking liquid with a slotted spoon. Transfer them to a plate, cover with plastic wrap, cool in the refrigerator about 2 hours.
- Pour the cooking liquid through a sieve to remove the cloves, zest, and other particulate. Return to sauce pan. At this point you can refrigerate the liquid if you plan on serving it within a day or 2.
- To reduce the sauce, simmer until desired consistency is achieved (about 30 minutes to my taste). Taste as you are cooking it to adjust sweetness to your taste (I don't like things that sweet, so the sauce is tart when made according to the recipe).
- Serve each pear with a little sauce drizzled over and sprinkle with remaining zest. Mint & dark chocolate also make good garnishes.
Nutrition Facts : Calories 491.8, Fat 0.2, Sodium 17.2, Carbohydrate 67.9, Fiber 5.2, Sugar 49.4, Protein 0.9
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.
Nutrition Facts : Calories 203 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 10 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 1 grams, Sugar 30 grams
POACHED PEARS
Choose perfectly ripe pears for this poached pear recipe; if they're overripe, they will be too soggy, and if they're underripe, they won't poach well. Bosc pears, which hold their shape well when baked or poached, have a sweet, tart flavor, but you can also use Anjou or Bartlett pears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
- Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
- Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
- When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.
RED WINE POACHED PEARS
These Red Wine Poached Pears are an iconic Winter Dessert. The super easy spiced fruit recipe is simply great way to end a dinner party!
Provided by A Baking Journey
Categories Dessert
Number Of Ingredients 10
Steps:
- Carefully peel the full Pears, leaving the stem intact. Cut the bottom of the fruit so that they can stand in the pot, then set aside.Wash the orange then gently peel its skin. Try to keep the orange peels only and remove any of the bitter white membrane. Cut the orange peels into large strip.
- Place all the ingredients except the Pears in a large deep pot. Place on the stove and bring to a simmer to dissolve the Brown Sugar.
- Add the peeled Pears into the liquid and leave to simmer for 20 to 30 minutes, depending on how ripe your pears are. Make sure to gently turn the fruits if the liquid does not fully submerge them so that they cook evenly. To check if the fruits are ready, prick with the tip of a knife: the fruit should be soft but still hold its shape.
- Remove the Pears from the liquid and place on a cooling rack standing up to cool. In the meantime, discard about half of the cooking liquid (see note 1) and increase the heat of your stove. Leave for 10 to 20 minutes to reduce into a thick syrup. Make sure to keep an eye on it so that it doesnt burn. Pass the syrup through a thin-mesh sieve to remove the orange peels and star anise pods.
- To serve, place each pears on an individual plate and pour some of the red wine syrup on the fruit. Optionally, add some whipped cream or vanilla ice cream to finish the dessert.
Nutrition Facts : Calories 339 kcal, Carbohydrate 53 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 21 mg, Fiber 7 g, Sugar 37 g, ServingSize 1 serving
RED WINE POACHED PEARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Add pears and cover with a parchment round. Reduce to a simmer and cook until pears are tender, 20 to 30 minutes. If necessary, turn pears very gently by rotating the stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
- Pour reduced syrup over pears and refrigerate, covered, for at least 6 hours, preferably overnight. Serve in shallow bowls or cups.
POACHED PEARS IN RED WINE WITH ANISE AND LEMON
Categories Dessert Poach Low Sodium Lemon Pear Vanilla Red Wine Anise Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in heavy large pot. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring until sugar dissolves. Remove from heat. Peel, halve and core pears. Add pears, rounded side down, to cooking liquid. Return cooking liquid to boil. Reduce heat to low, cover and simmer until pears are tender, basting occasionally with cooking liquid if necessary, about 25 minutes. Using slotted spoon, transfer pears to bowl.
- Strain cooking liquid; discard solids. Return cooking liquid to pot. Boil until reduced to 1 cup, about 12 minutes. Pour syrup over pears. Chill until pears are cold, at least 3 hours or overnight. (Can be prepared 1 day ahead. Keep refrigerated.)
- Scoop frozen yogurt onto plates. Place pears on plates. Spoon sauce over pears.
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- In a nonreactive saucepan just large enough to hold the pears, combine the wine and sugar and cook over low heat until the sugar dissolves. Stand the pears upright in the pan and add the lemon zest, star anise and enough water to just cover the fruit. Simmer over moderate heat, partially covered, until the pears are tender when pierced with a knife, about 30 minutes.
- Transfer the pears to a plate. Boil the poaching liquid over moderately high heat until reduced to 1/2 cup, about 30 minutes. Strain the syrup.
- Using a melon baller, scoop out the core from the underside of each pear. Fill the cavities with the mascarpone. Stand the pears on 6 plates and spoon the syrup over them. Drizzle the melted chocolate on the plates and serve.
PEARS POACHED IN RED WINE RECIPE - GOOD FOOD
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Servings 6Total Time 1 hr 30 minsCategory Dessert
- Combine the red wine, sugar and 750 ml (26 fl oz/3 cups) water in a large saucepan. Add the cinnamon sticks. Place the ginger, star anise and cloves on a piece of muslin (cheesecloth) large enough to enclose them, then tie up with kitchen string to make a pouch. Add to the pan and bring to a simmer. Cover and reduce the heat to medium-low.
- Meanwhile, peel the pears and then, working from the base and using a small teaspoon or melon baller, remove the cores, leaving the stems intact. Add the pears to the pan and top up with a little more water if necessary to just cover them. Gently place a small plate or saucer over the pears to keep them submerged. Simmer the pears gently over low heat for 45-60 minutes or until they are tender. (The cooking time will depend upon the ripeness of the pears.)
- Use a slotted spoon to carefully transfer the pears to a large bowl or platter. Bring the cooking liquid to a simmer and simmer for 20 minutes or until reduced and slightly syrupy. Remove the spice pouch and the cinnamon sticks and discard. Set aside to cool. Serve the pears and syrup at room temperature with mascarpone or whipped cream.
HOW TO MAKE RED WINE POACHED PEARS (QUICK AND EASY)
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Servings 8Estimated Reading Time 2 minsCategory DessertsTotal Time 35 mins
- Once peeled, place them in a pot, put them over medium-low heat, and add the wine, cinnamon stick, sugar, and water.
- Once it starts to boil, cover the pot and let it cook until the pears are tender and the broth is thick.
- Be careful, the fire must remain medium-low, and for them to be at their point, it can take around 30 to 40 minutes.
STICKY RED WINE POACHED PEARS - NADIA LIM
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Servings 6Estimated Reading Time 2 minsCategory DessertCalories 162 per serving
- Cut a thin slice off the bottom of the pears so they can stand upright when it comes to plating/serving them.
- Place lemon peel, lemon juice, red wine, water, sugar, vanilla, star anise and bay leaves in a medium-size pot and stir to combine.
- Reduce heat and simmer, uncovered, for about 1 hour or until the pears are tender and a gorgeous ruby-red colour. Swirl the pot around a few times during cooking so that the pears move around a bit and get covered in the red wine.
RED WINE-POACHED PEARS | THE FRAYED APRON
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5/5 (1)Category DessertCuisine AmericanTotal Time 35 mins
- Prepare the pears. Peel the pears and halve them lengthwise. Remove the seeds and core. Set the pear halves in the Dutch oven and pour the red wine on top. Add the vanilla, sugar, and star anise (if using).
- Poach. Bring the wine to a low simmer over medium heat. Cover the pot, leaving the lid slightly ajar. Cook for 8 minutes, checking frequently to ensure the liquid is bubbling only slightly. Flip the pears and cook for about 8 minutes more, until a skewer pierces the pear flesh very easily. Transfer the pears to shallow serving bowls.
- Reduce the wine. With the lid off, bring the liquid to boil. Cook for about 15 minutes, just until the sauce thickens enough to coat the back of a spoon. Drizzle a large spoonful of sauce over each pear and serve. Refrigerate leftovers with the sauce for up to 3 days.
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- In a deep bottom pan, add red wine, lemon juice, orange peel, sugar, cinnamon stick and bay leaf and bring the mixture to a boil.
PEARS POACHED IN RED WINE RECIPE | FOOD & WINE
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- In a large nonreactive saucepan, combine the wine and sugar and bring to a simmer over moderate heat. Stir briefly to dissolve the sugar.
- Peel the pears; if they don't stand upright, trim the bottoms slightly. Stand the pears in the saucepan and add just enough water to cover them. Place a heatproof plate on top of the pears to help keep them submerged in the liquid. Bring to a simmer over moderately high heat and cook until the pears are tender when pierced with a knife, about 20 minutes.
- Using a slotted spoon, transfer the pears to a plate and let the poaching liquid cool completely. Return the pears to the cooled liquid, re-cover them with the plate and refrigerate for at least 3 hours or overnight.
- Transfer the pears to a platter or plates. Strain the poaching liquid into a clean nonreactive saucepan and boil over high heat until syrupy, about 35 minutes. Spoon the syrup over the pears.
RED WINE POACHED PEARS RECIPE | MYRECIPES
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- Toast the spices in a dry sauté pan on the stove over medium heat, until fragrant (about 3 minutes.)
- In large sauce pot, combine the water, sugar and wine. Bring to a simmer, stirring to ensure the sugar has dissolved.
- Add the pears, lemon, and spices to the liquid. Cook over low heat until the pears are tender and are easily pierced. The cooking time will vary based on the ripeness of the pears, but it should take approximately 12-15 minutes.
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