Poached Pears In Red Wine With Vanilla Custard Sauce Food

POACHED PEARS IN RED WINE WITH VANILLA CUSTARD SAUCE

Steps:

• Prepare the vanilla custard sauce ahead of time to allow it to cool before serving.
• Cut a small amount from the ridges at the bottom of each pear so the end is flat and the pears will stand upright. With a small paring knife, remove the core from the bottom of each pear by turning the knife around and around until you have whittled out the core. Peel the pears, leaving the stems intact.
• In a 4-quart pot, pour in the bottle of wine. Fill the wine bottle with water and then add the water to the pot with the wine so you have a 50/50 mix of wine and water. Add sugar, cinnamon stick and lemon rind and bring to a boil.
• Gently add pears and cover with a dish or pan so they stay submerged under the liquid.
• Gently boil for 40 minutes or until tender. Use a small skewer or tooth pick to see if they are done.
• Remove pears to a plate with a slotted spoon, cover and refrigerate.
• Bring the liquid back to a boil and simmer for 50-60 minutes or until the liquid has reduced to one cup. The finished wine sauce will thicken as it reduces. Let the sauce cool slightly.
• To serve, spoon wine sauce onto the bottom of a small flat dish or bowl, add drops of vanilla custard sauce to the wine sauce (if you'd like, use a toothpick and make decorative swirls). Place a pear in the center of the dish and serve.

POACHED PEARS WITH VANILLA SAUCE

Steps:

• In a heavy 2-qt. saucepan, combine 1/3 cup sugar and cornstarch; gradually stir in milk and cream until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat., Gradually add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir over medium-low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; place a piece of waxed paper or plastic wrap on top of sauce. Cover and refrigerate. , In a large bowl, combine 6 cups water and 1 tablespoon lemon juice. Carefully peel pears, leaving stems attached. Immediately plunge pears into lemon water. In a large saucepan, combine lemon zest, and the remaining sugar, water and lemon juice. Bring to a boil. Add cinnamon stick, cloves and pears. Reduce heat; cover and simmer for 20-25 minutes or until pears are tender., Carefully remove pears to a plate. Discard cinnamon stick and cloves. Drizzle syrup over pears. Loosely cover and refrigerate for 2-3 hours. To serve, place pears on dessert plates; drizzle with chilled vanilla sauce.

VANILLA POACHED PEARS

Steps:

• Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
• Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
• Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
• Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

POACHED PEARS WITH VANILLA CUSTARD SAUCE

Steps:

• Prepare the Poached Pears: Place pears close together, but not touching, in an even layer in a large saucepan. Add water to barely cover, about 4 to 5 cups. Add honey, sugar, lemon peel strip and juice, cinnamon stick, and tea bags. Scrape seeds from split vanilla bean into saucepan, and add seeds to saucepan. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer until pears are just tender when pierced, about 10 minutes. Add cranberries; return to a simmer. Simmer until cranberries burst, about 3 minutes. Discard tea bags. Cover; chill at least 8 hours or up to 3 days.
• Meanwhile, prepare the Vanilla Custard Sauce: Whisk together sugar and cornstarch in a saucepan. Gradually whisk in milk until smooth. Bring to a simmer over medium heat, stirring constantly. Simmer, stirring constantly, until slightly thickened, about 2 minutes. Remove from heat.
• Whisk egg yolks in a small bowl. While whisking, gradually add about one-third of hot milk mixture to beaten yolks. Whisk egg mixture into remaining milk mixture in pan. Cook over medium-low, stirring constantly, until mixture thickens slightly (do not boil), 1 to 2 minutes. Remove from heat; stir in vanilla. Transfer to a medium bowl. Place a piece of plastic wrap directly on surface; chill about 3 hours.
• To serve, remove pears and cranberries from poaching liquid; arrange on a serving platter. Lightly blot pears with paper towels. Serve with chilled sauce.

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.

VANILLA & WHITE WINE POACHED PEARS

Steps:

• Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later - it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mix is steaming and the sugar has dissolved.
• Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully place the pears in the steaming liquid, then turn up the heat to medium- low and bring to a simmer. Cover the surface with the circle of baking parchment and cook the pears for 20-30 mins, or until they can be pierced with the tip of a knife with little resistance.
• Meanwhile, sterilise two 1-litre jam jars. When the pears are cooked and still hot, transfer to the jars with any aromatics from the pan. Top up with the poaching liquid so the pears are covered. Seal and leave to cool. Will keep for up to six months in a cool place. Serve with ice cream or hot chocolate sauce, if you like.

POACHED PEARS WITH GRAND MARNIER CUSTARD SAUCE

Steps:

• Make Grand Marnier Custard Sauce.
• For pears: Squeeze juice from 1 ½ of the lemons; measure and reserve 3 tblsps of the juice.
• Add remaining juice to large bowl of cold water.
• Using corer or small, thin-bladed knife, core one pear, leaving stem intact, through the blossom end.
• Pare and place in acidulated water.
• Repeat with remaining pears.
• Mix 3 cups water and sugar in saucepan large enough to hold all the pears.
• Heat, stirring frequently, over medium heat until sugar dissolves and liquid begins to boil.
• Stir in reserved lemon juice.
• Drain pears and place in simmering syrup.
• Cook uncovered, turning carefully occasionally, over medium heat until tender, 35-45 minutes.
• Remove from heat.
• Cut 4 very thin slices from remaining lemon half.
• Add vanilla and lemon slices to poaching liquid.
• Cool to room temperature.
• Refrigerate, covered, until cold.
• Remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.

POACHED PEARS IN SPICED RED WINE

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.