POACHED PEARS IN SPICED TEA
This low-fat, easy and fresh-tasting pudding is perfect for feeding a crowd on a budget
Provided by Good Food team
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 7
Steps:
- Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender - poke them with a skewer or the tip of a knife.
- Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.
Nutrition Facts : Calories 131 calories, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
SPICED TEA POACHED PEARS
Pears are among my favorite fall fruits. This lovely dessert makes them especially spectacular. Easy elegance at its best-and that's important around the holidays.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, combine the water, brown sugar, cranberry sauce and honey. Bring to a boil. Remove from the heat; add tea bags. Cover and steep for 5-8 minutes., Meanwhile, core pears from bottom, leaving stems intact. Peel pears; cut a thin slice from bottom to level if necessary. Remove and discard tea bags. Add pears to the pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pears are tender. Remove pears with a slotted spoon and keep warm., In a small saucepan, bring 2 cups tea mixture to a boil; cook until liquid is reduced to 1/2 cup, about 20 minutes., In a small bowl, combine the creme fraiche, confectioners' sugar and orange zest. Place pears on dessert plates. Drizzle with syrup and serve with sauce.
Nutrition Facts : Calories 175 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 13mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 5g fiber), Protein 1g protein.
TEA POACHED ASIAN PEARS
Chef Picher Ong's dessert from O Magazine. "Asian pears simmered in wine-spiked, cinnamon-infused black tea". Very simple to do.
Provided by mary winecoff
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F. In a large oven-safe saucepan, bring sugar and 3 cups water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Add wine, ginger, cinnamon, allspice, tea leaves, and orange zest; bring to a boil again. Add pears, remove from heat, and cover; transfer to oven.
- Bake pears 1 1/2 hours, turning every half hour until tender but still crisp.
- Remove from oven; let stand until cool enough to handle. Serve warm in cooking liquid.
MULLED WINE POACHED PEARS WITH TOASTED ALMONDS
Provided by Damaris Phillips
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large saucepan set over medium-high heat, add the wine, 5 ounces of the honey, the cloves, chiles, cinnamon, star anise and vanilla seeds, and bring to a boil. Reduce the heat to medium and add the pears. Submerge the pears fully by placing a plate small enough to fit in the pan, over the pears. Cook until tender, 20 to 22 minutes. Remove the saucepan from the heat. Refrigerate the pears in the cooking liquid until cool, about 1 hour.
- Meanwhile, combine the remaining 5 tablespoons honey, the cream cheese and lemon zest in a bowl, and beat with an electric hand mixer until smooth.
- Place 1 ounce of the cream cheese mixture on each plate, then top each with 2 pieces of pear, and sprinkle almonds over the top to serve.
POACHED PEARS WITH SPICED CREAM
These beautiful poached pears are stuffed with spiced and sweetened cream cheese and whipping cream. Top with toasted walnuts for the win.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Stir juice cocktail into dry gelatin mixes in large saucepan. Bring to boil on medium-high heat, stirring frequently until gelatin is dissolved.
- Add pears; partially cover pan with lid. Reduce heat to medium-low; simmer 25 min. or just until pears are tender, stirring every 5 min. Remove pears from liquid; discard liquid or reserve for other use. (See Tip.)
- Refrigerate 1 hour. Cut pears in half. Using the tip of a paring knife or a melon baller, carefully remove seeds. Mix cream cheese with remaining ingredients. Spoon 2 Tbsp. cream cheese mixture into center of each pear just before serving. Refrigerate leftovers.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
SPICED POACHED PEARS
A delicious dessert originating in Australia. This is both sweet and tangy. Sure to impress, hope you enjoy!
Provided by Leslie
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the water, red wine, lemon juice, sugar and spices in a medium saucepan and bring to a boil.
- Reduce heat and simmer gently for 5 minutes.
- Place the pears in an ovenproof dish and pour the syrup over them.
- Poach at 150°C (300°F) for 20 - 25 minutes or until tender.
- Pour a small amount of the syrup in the bottom of dessert dishes and place the pears on top.
- Serve with whipped cream.
Nutrition Facts : Calories 418.4, Fat 3.7, SaturatedFat 2.1, Cholesterol 11.4, Sodium 26.9, Carbohydrate 89.8, Fiber 7.3, Sugar 74.2, Protein 1.4
RUM POACHED PEARS RECIPE BY TASTY
Here's what you need: pears, water, sugar, rum, vanilla extract, vanilla ice cream, dark chocolate
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Peel the pears and cut the bottoms out, but leave the stems intact.
- Mix the water, sugar, rum, and vanilla in a large pot. Set to medium heat.
- Add the pears. Cover with a lid and simmer for about 40 minutes, turning occasionally. Cook until soft and golden (this can take less time depending on the ripeness of your pears.
- Scoop out the pears and place upright on a dish. At this point you can cook the liquid longer until it becomes a syrup, or ladle a small amount directly onto the pears right away.
- Add optional ice cream.
- Melt some dark chocolate and spoon it onto the pear or your favorite toppings like nuts!
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 67 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, Sugar 60 grams
POACHED PEARS IN SPICED TEA (BBC GOOD FOOD)
I love pears and cranberries as a combo. This is a great low fat desert has during the holiday season.
Provided by Coppercloud
Categories Dessert
Time 30m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the sugar, honey, jelly and tea bags into a big pan. Add water and bring to a boil. Stir to dissolve the sugar.
- Add the pear halves, then cover and simmer for 12-15 minutes until pears are just tender. Poke with a tip of knife to test.
- Lift out the pears, then turn up the heat and throw in the cranberries. Boil for a few minutes until liquid becomes syrupy. Discard the tea bags. Serve the pears with warm syrup poured over.
Nutrition Facts : Calories 714.8, Fat 0.3, Sodium 10.1, Carbohydrate 186.1, Fiber 7.5, Sugar 171.3, Protein 0.9
TEA-POACHED PEARS WITH TAPIOCA PEARLS AND SATSUMAS
Provided by Lillian Chou
Categories Tea Citrus Fruit Dessert Poach Thanksgiving Pear Fall Winter Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (dessert) servings
Number Of Ingredients 14
Steps:
- Cook tapioca pearls:
- Bring water to a vigorous boil in a large heavy pot, then add tapioca pearls and return to a boil. Reduce heat to medium-low and gently boil, covered, stirring occasionally, until tapioca pearls are almost transparent, 1 1/2 to 2 hours. Remove from heat and stir mixture, then let stand, covered, until liquid is thick and pearls are transparent, about 45 minutes.
- Drain in a colander and rinse with cold water, then drain well and transfer to a large bowl.
- Poach pears while tapioca pearls cook:
- Cut a round of parchment paper slightly larger than the inside of a 4- to 5-quart heavy pot.
- Peel 2 (3- by 1-inch) strips zest from 1 satsuma with a vegetable peeler. Remove any white pith with a sharp knife.
- Bring water, sugar, honey, cinnamon, zests, and star anise to a boil in 4- to 5-quart pot over high heat, stirring until sugar has dissolved. Remove from heat. Add tea bag and steep, dunking bag a few times, 3 minutes. Squeeze bag and discard.
- Meanwhile, peel pears, then quarter lengthwise and core.
- Return liquid to a boil over high heat, then add pears in 1 layer and cover surface directly with round of parchment, folding up side against side of pot to seal surface completely. Return to a boil, then cook pears at a bare simmer, turning occasionally, until just tender when pierced with a sharp knife, about 15 minutes. Remove from heat and let pears steep in liquid, still covered, turning occasionally, until cooled completely, about 1 1/2 hours.
- Carefully transfer pears with a slotted spoon to a shallow dish, then strain liquid through a paper-towel-lined sieve into measuring cup. Discard solids, reserving star anise and cinnamon sticks for garnish if desired.
- Pour 1 cup poaching liquid over tapioca, then pour remaining liquid over pears.
- Assemble Dessert:
- Cut off peel, including all white pith, from satsumas with a sharp knife. Cut segments free from membranes, letting them fall into a bowl.
- Serve pears with tapioca pearls and poaching liquid spooned around them. Top with satsumas.
PEARS POACHED IN SPICED RED WINE
From Ruth Van Waerebeek's "Everbody Eats Well in Belgium Cookbook." Ruth recommends this as an accompaniment to her Christmas Turkey. I make this once a year for Thanksgiving. Note: Prepare several hours prior to, if not the day before, serving.
Provided by Belgophile
Categories Pears
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the pears and the wine in a nonreactive medium-size saucepan. Be sure the wine completely covers the pears. Stud 4 of the lemon slices with the cloves and add them with all the other ingredients (except the mint) to the pears. Bring to a boil, reduce the heat, and simmer, uncovered, until the pears are soft but not mushy, 25 to 35 minutes.
- Transfer the pears to a serving bowl. Reduce the poaching liquid over high heat by one-third to concentrate the flavors. This may take up to 15 minutes. Pour over the pears-cinammon sticks and all-and let cool.
- Let the pears sit for a few hours, or, ever better, overnight, so they can fully absorb the flavors in the wine. They will turn a beautiful vermillion color.
Nutrition Facts : Calories 303.8, Fat 0.2, Sodium 7.2, Carbohydrate 55.9, Fiber 6, Sugar 42.1, Protein 0.9
SPICED POACHED PEARS IN CHOCOLATE SAUCE
You won't need an excuse to indulge in this updated classic, but if you do, remember that fruit contributes to your 5-a-day!
Provided by Barney Desmazery
Categories Dinner, Treat
Time 1h
Number Of Ingredients 13
Steps:
- In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
- To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.
Nutrition Facts : Calories 642 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 58 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.06 milligram of sodium
PEARS POACHED IN SPICED WINE
"I love the rich garnet color that the pears take on after they've been poached in this fragrant spiced wine syrup," writes Laura Frankel in "Jewish Cooking for All Seasons." For the wine to use in poaching, Frankel suggests a kosher merlot by Baron Herzog.
Provided by Chef Kate
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat wine, sugar, water, peppercorns, bay leaves, rosemary, thyme, cinnamon, vanilla bean and lemon zest to a boil in a large saucepan over high heat.
- Meanwhile, remove the pear cores with a melon baller.
- Add pears to saucepan; reduce heat to a simmer. Poach the pears until tender enough for a knife to pierce them without resistance, at least 20 minutes, longer if the pears are less ripe.
- Let pears cool in the poaching liquid, about 15 minutes.
- Place the pears on a serving platter.
- Strain the poaching liquid through a sieve into a large saucepan; discard the solids. Heat the liquid to a boil; reduce heat to low. Cook until reduced to a thick syrup, about 45 minutes. Let cool slightly.
- Serve the pears drizzled with the warm syrup.
Nutrition Facts : Calories 626.2, Fat 0.3, Sodium 10.7, Carbohydrate 138.8, Fiber 7.2, Sugar 123.1, Protein 1
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
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