Poached Pears With Pepper And Bay Leaf Recipes

Steps:

• Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
• Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
• Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
• When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

Steps:

• Peel pears, cut in half vertically and remove cores. Place pears in bowl with juice of one-half lemon and enough water to cover. Set aside.
• Place remaining lemon juice in large, heavy saucepan with wine, sugar, water, peppercorns and bayleaf. Bring to boil, lower heat and simmer 20 minutes.
• Drain pears and add them. Simmer 10 to 15 minutes, until just tender. Transfer pears to bowl with slotted spoon; be sure to drain well.
• Boil down cooking liquid until about three-quarters cup, 10 minutes or so. Remove from heat, discard bay leaf; stir in eau de vie. Pour over pears; serve at room temperature.

Steps:

• Place a medium pot over medium heat and pour in the wine, ginger beer, lemon juice, rosewater and 1 cup water. Add the ginger, peppercorns, star anise, cinnamon stick and vanilla bean seeds and pod. Stir in a pinch of salt and whisk to combine.
• Carefully place the pears in the pot, then cover with a circle of parchment paper to keep the pears submerged. Bring to just below a simmer and poach until tender, 15 to 20 minutes depending on the size and firmness of your pears.
• Remove the pears from the pot and simmer the liquid to reduce by at least half, about 15 minutes. Remove the vanilla bean and spices. Serve the pears warm with a drizzle of the reduced poaching liquid and some ice cream if desired.

Steps:

• To poach the pears: In a large pot, combine the water and sugar over medium-high heat. Using a vegetable peeler, cut wide strips of lemon zest from the lemon and add to the pot along with the juice of the whole lemon. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer. Submerge pears in the simmering liquid, adding more water, if necessary, to just cover the pears. Cut a piece of parchment paper into a circle just large enough to cover the pot. Ease the paper down into the pot until it is touching the surface of the liquid. Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes. Remove the pot from the heat and cool the pears completely in the poaching liquid.
• To make the sauce: In a saucepan, over high heat, combine the brown sugar and water and bring it to a boil. Reduce heat to medium and simmer until the sauce is reduced, thicker and takes on a dark golden brown color, about 8 to 10 minutes. Carefully stir in cream, reduce the heat to medium-low and simmer until very thick, 2 to 3 minutes more. Stir in the toasted pecans and salt.
• Serve 1 to 2 pear halves per person, drizzled with the creamy pecan caramel sauce.

Steps:

• Core pears from blossom ends with melon-ball scoop and peel, leaving stems intact.
• In a 2-quart saucepan simmer pears in juice with remaining ingredients, uncovered, turning occasionally, 10 to 15 minutes, or until pears are tender but still hold their shape. Transfer pears to a plate with a slotted spoon, reserving poaching liquid, and chill in freezer 15 minute.
• While pears are chilling, boil reserved liquid until reduced to about 1 cup. Pour liquid into a bowl and put bowl in a larger bowl of ice and cold water. Stir liquid until cooled lightly.
• Serve pears in shallow bowls with some poaching liquid and garnished with bay leaves. (Do not eat bay leaves.)

Steps:

• Heat the oven to 200C/180C fan/gas 6. Halve the pears - you don't need to peel or core them - and put them, cut-side up, in a baking dish in which the fruit can sit quite snugly in a single layer. Pour the cassis and red wine over the pears, sprinkle with the sugar and tuck the bay leaves under the fruit.
• Bake - spooning the juices over the pears from time to time - until the fruits are tender right through to the centre (how long this takes depends on the ripeness of the fruit; start checking after 20 mins, but it could take as long as 45 mins). It's a good idea to turn the pears over a couple of times while they're cooking so that they are cut-side down in the liquor for part of the cooking time.
• By the time the fruit is cooked, the juice around it won't be thick, but should be syrupy and sweet enough to serve as it is. If you don't think it is, then remove the pears and bay leaves and reduce the juices by boiling them for a little while, leave to cool, then pour them back into the dish with the pears. Leave at room temperature and add the berries about 30 mins before you want to serve, spooning the juices over them, otherwise they get very soft sitting in the red wine syrup.

Steps:

• Have ready two clean wide-mouth pint jars with screw-on bands. You can reuse jars and bands if they aren't chipped or dented, but you must use new lids every time you process. Bring a small pot of water to a simmer over medium-low heat and add two new lids. Simmer for a few minutes, then turn off the heat.
• Cut the pears in half from pole to pole. Using a small spoon, scoop out the seeds. Trim the stem ends to create round pear halves, leaving the pears as large as possible. Peel. Place the lemon juice in a bowl with 2 cups of water. Stir and add the peeled pears.
• Place the sugar, thyme and 1 cup of water in a medium saucepan and bring to a low boil over medium heat to dissolve the sugar. Add the cider and heat through. Add the pears and simmer for a few minutes, until they are heated through. Gently pack the pears, cut-side down, in the jars. Three halves will fit in each jar. Tuck one bay leaf, 3 or so peppercorns and a lemon peel in each jar.
• Strain the syrup over the pears, filling the jars about ¾ full. Using a butter knife, gently release any air bubbles. Top the jars with the wine, leaving ½ inch of space between the liquid and the lid. If the pears bob a bit above the liquid, it's O.K.
• Wipe the rims of the jars with a clean towel, place the lids on and screw on the bands fingertip-tight - don't crank them closed. Place the jars in a pot with a rack and cover with water by 2 inches. Bring to a boil and simmer gently for 20 minutes. Turn off the heat, let the jars rest for 5 minutes, then remove them to cool. You will hear a popping sound as the vacuum seals the lid to the jar. When the jars are cool, check the seals: Press on the lids. They should be taut and pulled down toward the inside of the jar. If a lid bounces when you press on it, the seal is imperfect and you will have to reprocess the jar with a new lid, or refrigerate and eat within two weeks. The pears may float in the liquid; it's O.K. Store in a cool, dark place for up to a year. Refrigerate after opening.
• To serve, drain the pears and boil the canning liquid in a small saucepan until syrupy and reduced by half. Drizzle over the pears. They are good at room temperature, cold or warmed in the syrup. Garnish with crumbled amaretto cookies or a dollop of ricotta sweetened with confectioners' sugar.

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.

Steps:

• Combine first 7 ingredients in a large saucepan; bring to a boil.
• Add pear halves; cover, reduce heat, and simmer 8 minutes or until tender.
• Remove pear halves with a slotted spoon, and place in a large shallow bowl. Cover and chill.
• Bring wine mixture to a boil, and cook 8 minutes or until reduced to 1 cup.
• Pour wine mixture through fine mesh sieve into a small bowl; discard spices and lemon. Cover and chill.
• Place 2 pear halves in each of 4 dessert dishes; top with sauce. Garnish with mint sprigs.

Steps:

• Combine all except pears in saucepan. Boil till sugar is dissolved then add pears.
• Cover and cook 8-10 minutes turning occasionally.
• When pears are barely tender remove from syrup and put in individual serving bowls.
• Boil remaining syrup rapidly uncovered until reduced to 1 cup. Pour over pears.
• Let cool before serving or serve chilled.

Steps:

• Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
• Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.