VANILLA POACHED PEARS
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.
POACHED BREAM IN WHITE WINE AND HERBS.
My absolute fav way to have white fish. The recipe below is for aboout 4 people, but I usually never measure ingredients and adjust for the number of serves. Originally from BHG
Provided by sams1
Categories Australian
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dust each fillet of fish with flour.
- Finely chop all herbs.
- (Or if time is short use dry herbs - much easier).
- Place butter, wine and herbs into large pan stirring to combine.
- Bring to simmer and add fish and cook for 3-4 minutes.
- Add tomato and cook for a further minute.
Nutrition Facts : Calories 323.8, Fat 12.5, SaturatedFat 7.7, Cholesterol 32.1, Sodium 93.9, Carbohydrate 28.1, Fiber 1.2, Sugar 2, Protein 3.7
WHITE WINE-POACHED SCALLOP AND HERB SALAD
Sweet sea scallops, tossed with a delicate salad of chopped herbs, celery, and fennel, are brightened by the acidity of white wine. Choose a light, aromatic Muscadet, a dry Pinot Grigio or Alsatian Riesling, or a sparkling Prosecco. Serve as an appetizer or light lunch, with a glass of the same wine alongside.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Bring wine, a pinch of salt, bay leaf, celery, and fennel to a boil in a medium saucepan. Reduce to a simmer; cook until vegetables are just tender, about 8 minutes. Transfer vegetables to a medium bowl; discard bay leaf. Set aside. Add scallops to pan; simmer until just cooked through, about 3 minutes. Transfer scallops to bowl of vegetables; refrigerate until cold, about 30 minutes. Reserve 1/4 cup poaching liquid in a small bowl. Refrigerate until cold, about 20 minutes.
- Stir lemon juice into poaching liquid. Add oil in a slow, steady stream, whisking until emulsified. Slice scallops in half horizontally; toss with dressing and vegetables. Season with salt and pepper. Toss herbs, celery leaves, and fennel fronds in a small bowl, then divide among 4 serving plates. Top each with scallops and vegetables, dividing evenly. Drizzle with oil and dressing from bowl. Garnish each salad with a lemon wedge.
PEACHES POACHED IN WHITE WINE
Provided by Florence Fabricant
Categories easy, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut orange and lemon half into thin slices and remove the pits.
- Place the peaches in a single layer in a casserole. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices. The liquid should barely cover the fruit.
- Cut a round of wax paper the same size as the casserole and make a small hole in the middle. Bring the fruit to a boil, then skim any foam that rises to the surface.
- Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes. Turn off the heat and let the peaches cool in the syrup.
- Remove the peaches from the syrup with a slotted spoon. Slip off their skins. Place the peaches in a glass bowl and top with the orange and lemon slices. Strain the syrup over the top. Cover and refrigerate for at least six hours.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 0 grams, Carbohydrate 87 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 80 grams
WINE-POACHED PEARS
Bosc pears are excellent for poaching in this wine-poached pear recipe. They're crisp and firm even when quite ripe, and make for a delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h40m
Number Of Ingredients 6
Steps:
- Peel 4 Bosc pears, leaving stem intact. In a saucepan just large enough to hold pears on their sides, bring to a boil 4 cups water, 1 1/2 cups dry red wine, 1 1/4 cups sugar, 1 teaspoon whole black peppercorns, 1 dried bay leaf, and peel of 1 lemon.
- Add pears, and cover with a round piece of wax paper. Reduce heat to low; simmer gently until pears are crisp-tender when pierced with the tip of a paring knife, 10 to 15 minutes. Let cool in poaching liquid, then chill pears at least 2 hours or up to 3 days.
Nutrition Facts : Calories 323 g, Fat 1 g, Fiber 5 g, Protein 1 g
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
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