POACHED PEARS IN WINE (EASY 3 INGREDIENT RECIPE)
Not just any old poached pears as these form a caramelized wine syrup to be served with the pears.
Provided by Lidia Conte
Categories Desserts
Time 25m
Number Of Ingredients 3
Steps:
- Peel, halve (lengthwise) and core four pears and place cut side down in sauté pan.
- Pour wine into pan with the pears. Next, add the sugar.
- Put burner on to medium high heat and bring to a simmer, then add the lid.
- Cook for a few minutes until the pears are still firm, but cooked (poke with a skewer to test them.) Turn them over and cook for one more minute.
- Take the pan off the heat and remove the pears from the liquid in the pan with a large spoon (slotted is best) and set aside.
- Put the pan back onto the burner and bring to a strong simmer over medium high heat. Cook until a syrup forms, then remove from heat immediately after consistency is reached.
- Place pear halves (one or two) on serving plates and drizzle with the caramelized wine syrup. Decorate as desired, or not at all, and serve right away.
Nutrition Facts : Calories 125 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 0 milligrams cholesterol, ServingSize 1/2 pear, Sodium 0 milligrams sodium
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
POACHED PEARS WITH SWEET WINE AND FRUIT CONFETTI
Categories Fruit Juice Wine Fruit Dessert Poach Low Fat Strawberry Cantaloupe Pear Kiwi Mint Fall Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Using melon baller, remove core from bottom end of pears. Combine wine, pear nectar and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Add pears (liquid should cover pears halfway). Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through. Transfer pears and cooking liquid to large bowl. Cool completely.
- Drain poaching liquid back into pot. Mix 2 tablespoons liquid with arrowroot in small bowl; return to pot. Boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes. Cool sauce to room temperature. (Pears and sauce can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature before serving.)
- Spoon sauce into 6 shallow bowls. Place pears atop sauce. Sprinkle kiwi, cantaloupe and strawberries around pears. Garnish with mint and serve.
WHITE WINE POACHED PEARS
Quick and easy to make poached pears are a classic of the French kitchen they will become a regular at meal times.
Provided by Rebecca Franklin
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Thinly peel the pears, making sure to keep the stem intact. Slightly slice the bottom of the pears so they will stand up in the pan and when serving.
- In a large and tall saucepan, stir together the white wine , water, cinnamon stick, vanilla bean, lemon zest, and lemon juice. Bring the mixture to a simmer over medium-high heat.
- Once the liquid is simmering, add the prepared pears and place them standing on the pan. The liquid should cover most of the pears' height.
- Poach the pears, uncovered, for 7 to 9 minutes until their meat is slightly tender, but they are still firm enough to hold their shape. Watch this process carefully as you do not want the pears to overcook or they will collapse.
- Remove the pears from the poaching liquor with a slotted spoon and place them on individual serving plates.
- Return the poaching liquid to a simmer. Add the sugar and allow the mixture to reduce in volume by half or about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon.
- Remove the cinnamon stick and vanilla bean from the syrup and strain the liquid through a fine sieve.
- Drizzle each pear with the wine syrup and add any other topping that you'd like.
Nutrition Facts : Calories 586 kcal, Carbohydrate 131 g, Cholesterol 0 mg, Fiber 6 g, Protein 1 g, SaturatedFat 0 g, Sodium 17 mg, Sugar 118 g, Fat 0 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g
POACHED PEARS IN SAUTERNES
This classy dessert from Michel Roux is delicious, low in fat, and counts as one of your 5-a-day!
Provided by Michel Roux
Categories Desserts
Yield Serves 6
Number Of Ingredients 10
Steps:
- Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
- Remove the core from the base using a corer or small melon baller. Cut the orange zest into thin strips.
- Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes, much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat.
- Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup.
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
VANILLA POACHED PEARS IN FRUIT JUICE
Steps:
- In a saucepan, make the poaching liquid by combining the grape juice, vanilla bean, and orange peel. Add the peeled whole pears and cover with a round of parchment paper to keep the part of the pear at the surface from oxidizing. Simmer for 30 minutes or until fork tender.
- Turn off the heat and let cool in the poaching liquid. Once cooled, chill them in the poaching liquid. When ready to serve them, remove them from the poaching liquid, and using a small paring knife cut out a whole from the bottom to hollow it out.
- Stuff the hole with the jam and place on plates. Warm the remaining jam with an equal amount of poaching liquid, drizzle it over the pears, and serve.
POACHED PEARS
Make and share this Poached Pears recipe from Food.com.
Provided by Lucky.Wife
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
MULLED WINE POACHED PEARS WITH TOASTED ALMONDS
Provided by Damaris Phillips
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large saucepan set over medium-high heat, add the wine, 5 ounces of the honey, the cloves, chiles, cinnamon, star anise and vanilla seeds, and bring to a boil. Reduce the heat to medium and add the pears. Submerge the pears fully by placing a plate small enough to fit in the pan, over the pears. Cook until tender, 20 to 22 minutes. Remove the saucepan from the heat. Refrigerate the pears in the cooking liquid until cool, about 1 hour.
- Meanwhile, combine the remaining 5 tablespoons honey, the cream cheese and lemon zest in a bowl, and beat with an electric hand mixer until smooth.
- Place 1 ounce of the cream cheese mixture on each plate, then top each with 2 pieces of pear, and sprinkle almonds over the top to serve.
PEARS POACHED IN WHITE WINE
Pears cooked in a sweet white wine with cinnamon and vanilla. A nice light dessert! This is adapted from about.com (http://frenchfood.about.com/od/desserts/r/poachpearswht.htm)
Provided by Da Huz
Categories Dessert
Time 35m
Yield 8 servingxs, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a pot, combine all ingredients except the pears. Bring to the boil.
- While the liquid is boiling, peel the pears and cut them in half from top to bottom.
- Use a paring knife to core the pears.
- When liquid is boiling, add pears, return to boiling, then simmer until tender but not mushy. This will depend on the pears you choose and how ripe they are. Start with about 5-8 minutes, but be aware that it may take much longer (when I use bosc pears that aren't quite ripe yet it can take half an hour or more).
- Remove the pears, increase the heat, and reduce the liquid by half.
- Spoon the reduced liquid over the pears and top with homemade whipped cream (use recipe # 80157).
Nutrition Facts : Calories 310.1, Fat 0.1, Sodium 7.8, Carbohydrate 69.4, Fiber 3.6, Sugar 61.8, Protein 0.5
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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.
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