OVEN-POACHED PEARS WITH RED WINE
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the wine, water, sugar, cinnamon stick, cloves and lemon slices in a saucepan. Bring to a boil and simmer, uncovered, until the mixture is reduced to approximately 4 cups liquid. Set aside until ready to use.
- Preheat the oven to 350 degrees. Peel the pears but leave the stems on. Place the pears upright in a baking dish just large enough to hold them comfortably. Bring the wine mixture to a boil again and pour it over the pears (it will not cover them completely). Bake for 1 hour, basting every 15 minutes. The pears should darken to a rich mahogany color as they cook.
- When the pears are done (still firm but easily pierced with a fork), remove them from the oven. The liquid in the baking dish should be syr-upy. If it is not, transfer it to a saucepan and cook on the stove over a high heat until there are approximately 2 cups of syrup.
- Place the pears in compote or similar dishes and cover with syrup. The pears may be served with a ricotta cream sauce (see following recipe).
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 44 grams, TransFat 0 grams
SPICED RED WINE-POACHED PEARS
Steps:
- In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
RED WINE POACHED PEARS
Steps:
- Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
- Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
- Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
- Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.
- In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.
- Use immediately or refrigerate and return to room temperature before filling the pears.
Nutrition Facts : Calories 203 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 10 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 1 grams, Sugar 30 grams
RED WINE POACHED PEARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Add pears and cover with a parchment round. Reduce to a simmer and cook until pears are tender, 20 to 30 minutes. If necessary, turn pears very gently by rotating the stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
- Pour reduced syrup over pears and refrigerate, covered, for at least 6 hours, preferably overnight. Serve in shallow bowls or cups.
SHAKESPEARE'S BAKED WARDEN PEARS IN RED WINE
These delicious baked pears in wine have a long history and contain several very old ingredients, saffron and ginger. This is a traditional St Jude's Day recipe, St Jude (the patron saint of hopeless cases!) was a 1st century apostle, whose feast falls on 28th October. In old England, Bedford Boys would sell Warden Pears in the streets on this day. They would cry: "Who knows what I have got? In a hot pot. Baked wardens'all hot. Who knows what I have got?" The Cistercian Abbey of Warden in Bedfordshire gave its name to the Warden Pear, a variety of cooking pear mentioned by Shakespeare in some of his plays.
Provided by French Tart
Categories Dessert
Time 35m
Yield 4 Baked Pears, 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 180C or 350°F
- Peel the pears, but leave them whole, then put them in an oven-proof dish.
- Mix together the remaining ingredients and pour them over the fruit.
- Place in a moderate oven and bake until tender, about 20 to 30 minutes.
- Serve them with the wine juices and hot custard or cream.
Nutrition Facts : Calories 233.9, Fat 0.3, Sodium 8.4, Carbohydrate 49.7, Fiber 7.2, Sugar 35, Protein 0.9
POACHED PEARS IN RED WINE
Make and share this Poached Pears in Red Wine recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 34m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the wine, sugar, honey, lemon juice, cinnamon stick, vanilla bean, orange rind, clove and peppercorn in a saucepan just large enough to hold the pears standing upright. Heat gently, stirring occasionally until the sugar has completely dissolved.
- Meanwhile, peel the pears, leaving the stem intact. Take a thin slice off the bottom of each pear to keep it standing upright.
- Place the pears in the wine mixture, then simmer uncovered for 20-35 minutes depending on size and ripeness, until the pears are just tender; be careful not to overcook.
- Carefully transfer the pears to a bowl, using a slotted spoon. Continue to boil the poaching liquid until reduced bu about half. Let cool, then strain the cooled liquid over the pears and chill for at least 3 hours.
- Place the pears in four individual serving dishes and spoon a little of the red wine syrup over them. Serve with whipped cream or sour cream.
Nutrition Facts : Calories 446.9, Fat 0.2, Sodium 9.7, Carbohydrate 81.4, Fiber 5.2, Sugar 68, Protein 0.8
OVEN-POACHED PEARS WITH LEMON, HONEY AND NUTMEG
Categories Dessert Bake Poach Yogurt Low Sodium Currant Lemon Pear Winter Healthy Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Place large baking sheet in oven to heat. Cut 4 sheets of foil, each about 12 inches long. Place 1 foil sheet on work surface. Arrange 6 pear wedges, overlapping slightly, on 1 half of foil. Drizzle with 1 tablespoon honey. Sprinkle with 1 teaspoon currants, 1/4 teaspoon lemon peel and pinch of nutmeg. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining foil sheets, pears, honey, currants, lemon peel and nutmeg.
- Place foil packets on heated baking sheet. Bake until pears are tender, about 5 minutes. Allow to cool completely.
- Open foil packets into 4 shallow bowls to retain juices. Top each serving with 3 tablespoons vanilla yogurt.
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
PEARS ROASTED IN RED WINE
A no-fuss, low-fat dessert - no need to peel the pears, just pop them in the oven and wait for the delicious sauce to form
Provided by Barney Desmazery
Categories Dinner
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut a small slice off the bottom of each pear so they sit up. Put the pears into a casserole dish and pour over the wine. Cut the butter into cubes and push a cube onto the top of each pear. Sprinkle over the sugar, scatter in the cinnamon and star anise. Cover with a lid or foil, then bake in the oven for 30 mins.
- Remove the pears from the oven, baste them well in their juices, then return to the oven, uncovered, for 40 mins, basting occasionally, until the pears are soft and wrinkled. The pears can be prepared to this point up to 2 days ahead and reheated in a low oven. Serve the pears warm with the juices and a spoonful of something creamy, such as mascarpone.
Nutrition Facts : Calories 191 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Protein 1 grams protein, Sodium 0.16 milligram of sodium
More about "oven poached pears with red wine recipes"
POACHED PEARS IN RED WINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 46Category Brunch, DessertAuthor JanetsCalories 324 per serving
OVEN-ROASTED PEARS WITH RED WINE RECIPE - HOUSE
From houseandhome.com
Estimated Reading Time 3 mins
PEARS POACHED IN RED WINE RECIPE | FOOD & WINE
From foodandwine.com
Servings 10Total Time 3 hrs 15 minsCategory Pear
- 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.
- Using a slotted spoon, transfer the pears to a plate and let the poaching liquid cool completely. Return the pears to the cooled liquid, re-cover them with the plate and refrigerate for at least 3 hours or overnight.
- Transfer the pears to a platter or plates. Strain the poaching liquid into a clean nonreactive saucepan and boil over high heat until syrupy, about 35 minutes. Spoon the syrup over the pears.
RED WINE POACHED PEARS - THE FLAVOR BENDER
From theflavorbender.com
5/5 (28)Total Time 45 minsCategory DessertCalories 255 per serving
- Place all the ingredients (except pears) in a saucepan. Make sure the saucepan is large enough for the pears to fit snugly in there, with just enough wiggle room for the pears to submerge in the poaching liquid at an angle as well.
- When the wine comes to a simmer, strain the red wine liquid (IF YOU USED FRESH FRUITS), to remove the seeds or fruit pulp. Discard the seeds and pulp, but NOT the cloves, orange peel and cinnamon. Add the cinnamon, cloves and peel back into the liquid and return the liquid back to the saucepan. You can skip this step if you didn’t use fresh fruits with seeds and pulp.
- Peel the pears ONLY when the poaching liquid is ready (pears will discolor if you peel them too early).
WINE-POACHED PEARS - GOOD HOUSEKEEPING
From goodhousekeeping.com
EASY POACHED PEARS IN RED WINE WITH VANILLA (AN
From linsfood.com
POACHED PEARS IN RED WINE RECIPE | THE TABLE BY HARRY & DAVID
From harryanddavid.com
POACHED PEARS IN RED WINE • COOKING WITH CARLOTTA
From cookingwithcarlotta.com
PEARS POACHED IN RED WINE RECIPE - GOOD FOOD
From goodfood.com.au
FELICITY CLOAKE'S RECIPE FOR POACHED PEARS THREE WAYS ...
From theguardian.com
POACHED PEARS IN RED WINE - WINEXPERT LONDON
From winexpertlondon.com
SATSUMA AND RED WINE POACHED PEARS OVER VANILLA PAVLOVAS
From eye-swoon.com
OVEN POACHED PEARS WITH RED WINE- WIKIFOODHUB
From wikifoodhub.com
PEARS POACHED IN RED WINE - FOOD OVER 50
From foodover50.com
POACHED PEARS RED WINE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEARS POACHED IN RED WINE – RECIPES FOOD
From foodifrecipes.fun
PEARS POACHED IN RED WINE RECIPE | FOOD & WINE
From qxfoods.wew.selfip.com
RED WINE POACHED PEARS - FOOD24
From food24.com
RED WINE POACHED PEARS - ITALIAN FOOD FOREVER
From italianfoodforever.com
POIRES AU VIN ROUGE (PEARS POACHED IN RED WINE)
From bigoven.com
RED WINE POACHED PEARS | ZEST FOR COOKING
From zestforcooking.com
POACHED PEARS IN RED WINE - FOOD NEWS
From foodnewsnews.com
SPICED RED WINE POACHED PEAR – FOOD MADE WITH LOVE
From foodmadewithlove.net
POACHED PEARS IN RED WINE RECIPE - BBC FOOD
From bbc.co.uk
RED WINE POACHED PEARS, RICOTTA, AND SESAME ... - FOOD FOR NET
From foodfornet.com
PEARS POACHED IN RED WINE - LET IT BE FOOD
From letitbefood.com
FRENCH FOOD FRIDAY - POACHED PEARS IN RED WINE
From fabulouslyfrench.blogspot.com
SLOW-ROASTED PORK BELLY WITH PEAR SALAD RECIPE | COLES
From coles.com.au
PEAR TARTE TATIN WITH RED-WINE ... - FOOD & WINE MAGAZINE
From foodandwine.com
OVEN-POACHED PEARS WITH RED WINE RECIPE - NYT COOKING
From nxtstage.net
POACHED PEARS IN RED WINE - THE HOME VINTNER
From thehomevintner.com
POACHED PEARS IN RED WINE - COOKING PERFECTED
From cookingperfected.com
POACHED PEARS IN RED WINE RECIPE BY TRUSTED.CHEF | IFOOD.TV
From ifood.tv
OVEN-POACHED PEARS - AMERICA'S TEST KITCHEN
From americastestkitchen.com
OVEN-POACHED PEARS WITH WHITE WINE (V, GF) - THE BOOZY OYSTER
From boozyoyster.com
PEARS IN RED WINE RECIPE - FOOD NEWS
From foodnewsnews.com
RED WINE POACHED PEARS - WILLIAMS FOOD EQUIPMENT
From williamsfoodequipment.com
You'll also love