Burgundy Poached Pears Recipes

Steps:

• Peel pears, leaving stems intact. Core from the bottom. Stand pears upright in a 5-qt. slow cooker. In a small bowl, combine the sugar, wine or grape juice, marmalade, lemon juice, cinnamon, nutmeg and salt. Carefully pour over pears. , Cover and cook on low for 3-4 hours or until tender. To serve, drizzle pears with sauce and garnish with vanilla ice cream.

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.

Steps:

• Carefully peel the pears, leaving the stems intact.
• In a deep saucepan, bring the wine to a boil with the sugar, cinnamon, vanilla bean and lemon zest. Reduce the heat so that the mixture is simmering slowly and add the pears. Poach them until they are tender, about 25-35 minutes.
• Remove from heat and let the pears remain in the liquid until serving time. To serve, decorate the top of each pear with a mint leaf and serve with a spoonful of the poaching wine.

Steps:

• Peel pears and remove core from bottom end, leaving stem intact.
• If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat.
• Brush pears with orange juice to prevent browning.
• Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil.
• Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally.
• Remove pears from pan, reserving 1 cup poaching liquid.
• Reserve remaining liquid.
• Discard orange slices and cinnamon sticks.
• Place each pear on a dessert plate.
• Top each pear with 2 tablespoons reserved poaching liquid.
• Garnish with orange rind curls and mint sprigs.
• The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.

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.

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.

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.