French Orange Poached Pears Poire Avec Orange Recipes

Steps:

• In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
• Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.

Steps:

• In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar.
• Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
• Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.

Steps:

• Peel pear, halve it lengthways and remove the seeds with a melon baller. Use a small, sharp knife to neatly remove the hard core leading to the stem.
• Put the pear, cut side down, in a small saucepan with the orange juice, cover and bring to simmering point then cook gently for 8-10 minutes, just until tender, turning the halves over after 5 mins and spooning some of the juice over them.
• Leave to cool in the juice. Peel the mandarin, divide into segments and remove the membrane covering each segment.
• Put pear half in each bowl and spoon pan juices over. arrange mandarin segments around and decorate with a mint sprig.
• Serve chilled or at room temperature.

Steps:

• Drain the pears, reserving the liquid in a small saucepan. Add the orange juice, cinnamon, clove, peppercorns and orange peel. Boil until the liquid is reduced to about 2 cups. Add the drained pears and continue simmering, about 5 minutes, until the liquid is lightly thickened.
• Cool the pears in the poaching liquid; serve warm or chilled.
• Nutritional Information Per Serving: Calories 120; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 10mg; Total carbohydrate 33g; Fiber 2g; Protein 1g; Vitamin A 10%DV*; Vitamin C 40%DV; Calcium 0%DV; Iron 2%DV * Daily Value.

Steps:

• In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
• Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.

Steps:

• With an apple corer or sharp knife, carefully remove core from bottom of pears to within 1 in. of stem, leaving pears whole with stem. Peel the pears., In a Dutch oven, combine the orange juice, water, brown sugar, butter and orange zest. Bring to a boil; add pears. Reduce heat; cover and simmer for 10-15 minutes or until pears are tender, turning several times. Remove pears and set aside. Simmer cooking juices, uncovered, for 5 minutes or until thickened to a syrup consistency., For chocolate sauce, in a small heavy saucepan over low heat, heat the chocolate, cream and butter until chocolate is melted; stir until smooth. Spoon pear syrup into dessert dishes; place a pear in each dish and drizzle with chocolate sauce. Garnish with orange zest strips if desired.

Steps:

• In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
• Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.

Steps:

• Peel the pears but leave the stem intact.
• Trim the base so they stand upright.
• I take a teaspoon and take out some of the core too, as it allows the syrup to get right up inside.
• In a saucepan combine the juice, water, sugar, rind and wine.
• Stir over a low heat until the sugar has dissolved then add the pears and simmer for 20 minutes or until the pears are tender.
• Baste with the syrup from time to time.
• Remove the pears and increase the heat under the pan.
• Reduce until the syrup has reached a more sticky saucy consistency.
• Pour this syrup over the pears and allow them to cool then add the orange liqueur.
• When cold remove the orange rind and serve with a little of the syrup spooned over.