Poached Pears With Blackberries Food

POACHED PEARS WITH BLACKBERRIES

Steps:

• Put the pears in a saucepan with the lemon rind and juice.
• Tip in half the blackberries, the apple juice and the caster sugar. Heat until the mixture bubbles, then cover and cook gently for 20 minutes or until the pears are tender.
• Flip the pears over half way so they cook evenly on both sides.
• Lift the pears from the cooking liquid and cool for a few minutes.
• Slice each one in half and scoop out the cores with the tip of a teaspoon.
• Tip the cooking liquid into a sieve set over a bowl and rub it through, leaving the seeds behind.
• Pour the fruity syrup back into the saucepan, add the rest of the blackberries and reheat gently for a minute to lightly cook them.
• Pour the blackberry sauce over the pears.

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

Steps:

• Combine the wine, sugar, cinnamon stick, star anise, clove, orange zest and vanilla bean in a deep pot and bring to a simmer. Add the pears, cover with a heatsafe plate (making sure that it fully submerges the fruit) and cook on low heat until you can pierce the pears easily with a knife, 30 to 45 minutes.
• Serve with whipped cream and ground cinnamon.

POACHED PEARS

Steps:

• Combine all except pears in saucepan. Boil till sugar is dissolved then add pears.
• Cover and cook 8-10 minutes turning occasionally.
• When pears are barely tender remove from syrup and put in individual serving bowls.
• Boil remaining syrup rapidly uncovered until reduced to 1 cup. Pour over pears.
• Let cool before serving or serve chilled.

CASSIS & BAY-BAKED PEARS WITH BLACKBERRIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Halve the pears - you don't need to peel or core them - and put them, cut-side up, in a baking dish in which the fruit can sit quite snugly in a single layer. Pour the cassis and red wine over the pears, sprinkle with the sugar and tuck the bay leaves under the fruit.
• Bake - spooning the juices over the pears from time to time - until the fruits are tender right through to the centre (how long this takes depends on the ripeness of the fruit; start checking after 20 mins, but it could take as long as 45 mins). It's a good idea to turn the pears over a couple of times while they're cooking so that they are cut-side down in the liquor for part of the cooking time.
• By the time the fruit is cooked, the juice around it won't be thick, but should be syrupy and sweet enough to serve as it is. If you don't think it is, then remove the pears and bay leaves and reduce the juices by boiling them for a little while, leave to cool, then pour them back into the dish with the pears. Leave at room temperature and add the berries about 30 mins before you want to serve, spooning the juices over them, otherwise they get very soft sitting in the red wine syrup.