Poached Pears With Cranberry Purée 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.

CHRISTMAS CRANBERRY, PEAR AND WALNUT TORTE WITH CREAM CHEESE-ORANGE FROSTING

Steps:

• Position rack in center of oven; preheat to 375°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour waxed paper; tap out excess flour.
• Blend 2 cups walnuts and flour in processor until walnuts are finely ground. Add breadcrumbs, orange peel, spices and salt. Using on/off turns, process just until blended.
• Using electric mixer, beat eggs in large bowl until frothy. Gradually beat in 1 cup sugar and brown sugar. Continue beating until mixture is thick and triples in volume, about 6 minutes.
• Fold flour mixture and melted lukewarm butter alternately into egg mixture, beginning and ending with flour mixture (do not overmix or batter will deflate). Divide batter between prepared cake pans; smooth tops. Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks; cool 5 minutes. Invert cakes onto racks; cool completely. Remove waxed paper.
• Toss cranberries with remaining 1/2 cup sugar in small bowl to coat. Transfer berries to plate. Cover and freeze. (Can be prepared ahead. Wrap each cake layer separately in plastic. Freeze cake layers and sugarcoated cranberries up to 1 week.)
• Place 1 cake layer on platter. Spread with 1 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of torte. Press remaining 3/4 cup walnuts onto torte sides. Arrange poached pears in concentric circles atop torte. (Torte can be frosted 1 day ahead. Cover torte; chill. Let torte stand 30 minutes at room temperature before serving.)
• Rewarm cranberry puree in small saucepan over medium heat. Brush some puree over pears. Transfer remaining puree to bowl.
• Garnish torte with frozen sugarcoated cranberries. Serve torte with puree.

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 IN RASPBERRY SAUCE

Steps:

• Core pears from the bottom, leaving stems intact. Peel pears. If necessary, cut 1/4 in. from bottom so pears will sit flat. Place in a Dutch oven. Add the pear juice, cinnamon stick, ginger, cloves and nutmeg. Cover and bring to a boil. Reduce heat; simmer for 25-30 minutes or until pears are tender. , Remove the pears and place in serving dishes. Discard cinnamon stick and cloves from poaching liquid. In a small bowl, combine cornstarch and cranberry juice until smooth; stir into liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add raspberries and syrup. Remove from the heat; cool slightly. , In a blender or food processor, puree raspberry sauce in batches until smooth. Strain and discard seeds. Pour sauce over pears. Serve warm, at room temperature or chilled.

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.

POACHED PEARS WITH SPICED CREAM

Steps:

• Stir juice cocktail into dry gelatin mixes in large saucepan. Bring to boil on medium-high heat, stirring frequently until gelatin is dissolved.
• Add pears; partially cover pan with lid. Reduce heat to medium-low; simmer 25 min. or just until pears are tender, stirring every 5 min. Remove pears from liquid; discard liquid or reserve for other use. (See Tip.)
• Refrigerate 1 hour. Cut pears in half. Using the tip of a paring knife or a melon baller, carefully remove seeds. Mix cream cheese with remaining ingredients. Spoon 2 Tbsp. cream cheese mixture into center of each pear just before serving. Refrigerate leftovers.

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 CRANBERRY PURéE

Steps:

• Combine berries, sugar and juice in heavy large skillet. Bring to boil, stirring until sugar dissolves. Simmer over medium heat until berries burst, stirring often, about 5 minutes. Puree in processor until smooth. Strain into same skillet.
• Bring puree to simmer over medium heat. Add pear wedges and stir to coat. Simmer until pears are just tender, about 8 minutes. Using slotted spoon, remove pears from skillet, shaking excess puree back into skillet, and transfer pears to paper-towel-lined plate. Reserve puree. (Can be prepared 2 days ahead. Cover pears and puree separately and refrigerate.)

CRANBERRY-POACHED PEARS WITH WHIPPED CREAM AND SHORTBREAD CRUMBLES RECIPE BY TASTY

Steps:

• In a blender, puree the apple juice, cranberry sauce, and salt until smooth.
• Pour the juice into a 4-quart jumbo cooker, add the cinnamon stick, and bring to a simmer over medium heat.
• Add the pears to the simmering juice, and cook, turning occasionally, until the pears are tender when pierced at the thickest part with a paring knife, 25-30 minutes.
• Remove the pan from the heat and let the pears cool completely in liquid, about 1 hour, or refrigerate in liquid for up to 2 days.
• In a large bowl, beat the heavy cream, sugar, and vanilla with an electric hand mixer until medium peaks form.
• Divide the pear halves among 6 serving bowls and top each with a dollop of whipped cream and drizzle with some of the poaching liquid. Crumble 2 cookies over each bowl and serve.
• Enjoy!