Spiced Honey Pears Food

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POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP



Poached Pears in Honey, Ginger and Cinnamon Syrup image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

One 750-ml bottle Moscato wine or other sweet dessert wine
2 cups Simple Syrup, recipe follows
1 cinnamon stick, broken in 1/2
2 tablespoons honey
One 3/4-inch piece fresh ginger, peeled, and finely chopped
1 vanilla bean, split lengthwise
6 small, firm, ripe Anjou pears, peeled
Serving suggestion: Vanilla ice cream or gelato
2 cups sugar
2 cups water

Steps:

  • In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
  • Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
  • Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
  • In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

CANNED HONEY SPICED PEARS PRESERVES



Canned Honey Spiced Pears Preserves image

My sister had the recipe from a Kerr box for Canned Honey Spiced Pears. she added more sugar and cooked longer making it preserves.

Provided by Dorlaine Simpson

Categories     Jams & Jellies

Time 3h30m

Number Of Ingredients 8

6 1/4 lb pears,peeled, cored and sliced
4 c white sugar
1 c honey
1 c vinegar, 5% acidity
1 c water
2 tsp whole allspice
1 tsp whole coriander
1 stick cinnamon, broken

Steps:

  • 1. Prepare jars and lids.
  • 2. Combine sugar, honey, vinegar and water in a large sauce pot. Tie spices together in a cheesecloth bag and place in sauce pot. Bring to a boil, stirring frequently to dissolve sugar. Reduce heat; cover; simmer ten min..
  • 3. Place pears in syrup and bring to a boil. Reduce heat. Cook pears on low for 3 hrs will turn bright orange when finished.
  • 4. Remove spice bag. Pack pears into hot jars, leaving 1/2" headspace. Ladle syrup over jars leaving 1/2" headspace. Remove air bubbles using a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met - fingertip tight.
  • 5. Process 10 minutes in a boiling water canner. Yield: about five pint jars.
  • 6. Note: To prevent pears from browning, treat peeled pears with Fruit-Fresh Fruit Protector.

CANNED HONEY SPICED PEARS



Canned Honey Spiced Pears image

I found this recipe on the side of a flea market vintage box of Kerr caps and I've copied it word for word here. I haven't tried it yet, but it looks so good I wanted to make sure and save it. I can see these with vanilla ice cream in the summer or as a side dish to a savory roasted meat in the winter.

Provided by Tess Geer

Categories     Fruit Sides

Time 40m

Number Of Ingredients 8

6 lb pears, halved, cored and peeled
1 c sugar
1 c honey
1 c vinegar, 5% acidity
1 c water
2 tsp whole allspice
1 tsp whole coriander
1 stick cinnamon, broken

Steps:

  • 1. Prepare jars and lids.
  • 2. Combine sugar, honey, vinegar and water in a large sauce pot. Tie spices together in a cheesecloth bag and place in sauce pot. Bring to a boil, stirring frequently to dissolve sugar. Reduce heat; cover; simmer ten minutes.
  • 3. Place pears in syrup and bring to a boil. Reduce heat. Cook pears until hot throughout, about 10 minutes.
  • 4. Remove spice bag. Pack pears into hot jars, leaving 1/2" headspace. Ladle syrup over jars leaving 1/2" headspace. Remove air bubbles using a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met - fingertip tight.
  • 5. Process 10 minutes in a boiling water canner. Yield: about five pint jars.
  • 6. Note: To prevent pears from browning, treat peeled pears with Fruit-Fresh Fruit Protector.

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