VANILLA POACHED PEARS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Make dessert in just 15 minutes: Peel, halve and core 4 pears. Put in a shallow dish with 1 cup white wine, 2/3 cup sugar, 2 strips grapefruit zest and 1 split vanilla bean. Cover with plastic wrap; microwave about 10 minutes. Serve the pears with the vanilla syrup; top with whipped cream, if desired.
Nutrition Facts : Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 5 milligrams, Carbohydrate 51 grams, Fiber 5.5 grams, Protein 1 grams, Sugar 40 grams
POACHED PEARS WITH VANILLA SAUCE
This dessert is a great ending to a special-occasion meal. Whole pears are lightly spiced and chilled, then served with a heavenly custard sauce.-Al Latimer, Bentonville, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 539 calories, Fat 13g fat (7g saturated fat), Cholesterol 174mg cholesterol, Sodium 33mg sodium, Carbohydrate 107g carbohydrate (96g sugars, Fiber 4g fiber), Protein 4g protein.
POACHED PEARS WITH VANILLA CREAM
There's no need to make a special sauce for these pears; just mix a little vanilla ice cream with the pear juices.
Provided by Martha Stewart
Time 20m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-qart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
- Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
- Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.
- Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.
POACHED PEARS WITH VANILLA CREAM SAUCE
No special sauce needed for these pears; just mix a little vanilla ice cream with the pear juice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baller, leaving stems intact. In a 2-quart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
- Transfer cooked pears to 4 shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices in the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
VANILLA POACHED PEARS WITH CHOCOLATE SAUCE AND ICE CREAM (A.K.A. "POIRE BELLE HELENE")
Steps:
- Combine the water, sugar, cinnamon sticks, and lemon zest in a medium saucepan. Split vanilla bean lengthwise, scrape out the seeds and add both the seeds and the pod to the pan. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is completely dissolved, about 5 minutes.
- Peel the pears. Reduce the poaching liquid to a simmer and add the pears. Cook until just tender (the tip of a paring knife will go through the flesh of a pear with just a little resistance), about 15 minutes. Remove the pan from the heat and cool the pears in the poaching liquid, until completely cooled, about 45 minutes.
- Heat the cream in a small saucepan over low heat. Put the chocolate and butter into a medium-size bowl. Pour the cream over the chocolate and stir until smooth and glossy.
- Serve the pears with a scoop of ice cream, a little pear-poaching syrup and warm chocolate sauce drizzled over the top. Garnish with a wafer cookie and serve.
RED WINE POACHED PEARS WITH VANILLA BEAN CUSTARD
This dessert may seem a little intimidating, but poaching pears is actually really easy, and the vanilla bean custard can also double as an ice cream base. Even better, everything can be made ahead of time!
Provided by Kardea Brown
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the pears: Remove a large strip of peel from the lemon and set aside. Squeeze the juice of the lemon into a medium bowl filled with water. Peel, halve and core the pears, adding the pears to the lemon water as you work (this will prevent them from browning).
- Combine the wine, sugar, vanilla, cloves, cinnamon stick and reserved lemon peel in a medium saucepan. Bring to a boil and stir until the sugar dissolves.
- Remove the pears from the lemon water and add to the wine mixture. Boil the pears until tender, 8 to 10 minutes on each side. Remove the pears from the poaching liquid to a wire rack to cool. If desired, continue to boil the poaching liquid until syrupy, about 10 minutes.
- For the vanilla bean custard sauce: Combine the cream and milk in a medium saucepan. Scrape the seeds from the vanilla bean and add to the cream mixture along with the scraped bean. Place over medium heat until bubbles form around the edges, then remove from the heat and remove the vanilla bean.
- Whisk together the egg yolks and sugar in a large bowl until combined. Gradually add a little of the hot cream mixture, whisking constantly until combined. Gradually add the remaining cream, whisking constantly. Return the mixture to the saucepan. Cook over low heat, whisking constantly, until the mixture coats the back of a wooden spoon, about 6 minutes. Remove the custard from the saucepan and cool slightly.
- To serve, spoon some of the custard sauce onto serving plates and top each with a pear half. Dollop with whipped cream and sprinkle with candied pecans, if desired.
POACHED PEARS WITH VANILLA SAUCE
Make and share this Poached pears with vanilla sauce recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the first three ingredients in a saucepan.
- Cook over medium heat until sugar is dissolved.
- Add pears and simmer for 20 minutes.
- Remove fruit and set aside to cool.
- Now heat syrup until it thickens slightly.
- Place fruit in dessert bowls.
- Pour syrup over top of the fruit and enjoy!
Nutrition Facts : Calories 308.5, Fat 0.2, Sodium 5.8, Carbohydrate 76.5, Fiber 5.2, Sugar 67, Protein 0.6
VANILLA & WHITE WINE POACHED PEARS
Make a batch of poached pears and store them in jars to give as part of a homemade Christmas hamper. They go beautifully with ice cream or hot chocolate sauce
Provided by Cassie Best
Time 45m
Yield Makes 2 x 1-litre jars (serves 8)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 143 calories, Fat 0.2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
POACHED PEARS WITH CREME ANGLAISE
Beautiful desert for romance or holidays. Prepare the creme anglaise at least 2 hours or up to 2 days in advance. Prep time includes minimum chill time.
Provided by Karen From Colorado
Categories Dessert
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
- Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
- In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
- Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
- Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
- Stir in the vanilla.
- Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
- Refrigerate for at least 2 hours or for up to 2 days.
- Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
- With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
- Trim the bottoms so they stand upright.
- Leaving the stems intact, peel the pears.
- In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
- Bring to boil over high heat, then reduce heat to simmer.
- Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
- In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
- Fill a large bowl with cool water.
- Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
- Discard peels and membrane; drain and reserve the seeds.
- Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
- Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
- Remove and discard the cinnamon stick.
- Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
- Mix orange liqueur and cornstarch together in a small bowl.
- Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
- Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
- Sprinkle with pomegranate seeds and garnish with a mint sprig.
- Serve the remaining glaze alongside.
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