Poachedpearswithgingerbreadcidersyrup Recipes

Steps:

• In a saucepan, combine wine, water, vanilla bean and lemon juice. Simmer for 5 minutes. Add pears to poaching liquid and poach for 8 minutes. Remove pears from poaching liquid and continue to reduce sauce by one-half to one-third. Plate pears and pour reduced sauce around each one.

Steps:

• Preheat oven to 400 degrees F.
• Bring ginger ale and white wine to 160 degrees F in medium saucepan. Add pear and poach for 15 to 20 minutes until the pear is fork tender.
• Cut philo in half and brush with butter, sprinkle with sugar, and bake until golden brown.
• Place ice cream on each piece of philo dough, then a pear half and drizzle with chocolate sauce.

Steps:

• Combine the cider, sugar, orange juice, orange zest, cloves, cinnamon stick and vanilla bean in a saucepan over medium-high heat. Bring to a simmer and cook just until the sugar dissolves, 2 minutes. Transfer the mixture to the slow cooker. Add the pears, and then cover with a lid and cook on low2 hours, turning the pears halfway through.
• Remove the pears using a slotted spoon and transfer to serving plates or a shallow dish. Carefully strain the poaching liquid back into the saucepan and reduce the liquid by half until thickened and syrupy. Pour the reduced sauce over the pears and chill in the refrigerator an additional 2 hours or up to 2 days.

Steps:

• TO MAKE THE GINGERBREAD CAKE: Heat oven to 350°F Butter an 8 3/4 x 4 1/2 x 2 3/4-inch loaf pan, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until light and fluffy, 2-4 minutes. Add vanilla, and mix. Add eggs, one at a time, mixing well after each addition.
• In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt and flour. Gradually add flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth top with a spatula.
• Bake until a cake tester inserted into the middle comes out clean, 50-55 minutes. Transfer to a wire rack to cool completely. Run a knife between the cake and the pan, and invert onto a serving platter.
• Using a paring knife, make a trough in the center of the cake: Insert knife halfway into the cake, and cut a rectangle, leaving a 3/4-inch border all around. Insert a serrated knife through one long side of the cake, intersecting the cut made by the paring knife through the top. Cut bottom of the the trough, being careful not to cut through the shorter sides or all the way through the cake. Lift out trough, and reserve for snacking. Cover cake with plastic until ready to assemble.
• TO MAKE POACHED PEARS: Peel pears, and place in a medium saucepan. Add remaining ingredients and just enough to cover pears.
• Set saucean over high heat, and bring ot a boil. Reduce to a simmer, and cook, 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 red-wine syrup in an airtight container until ready to assemble dessert.
• TO MAKE THE CINNAMON CREAM: Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic and refrigerate until ready to use.
• TO ASSEMBLE DESSERT: Slice poached pears in half, and remove the cores with a melon baller. unwrap cake, and dust with confectioners' sugar. Stand halved pears in the trough of the cake. Drizzle 2 tablespoons red-wine syrp over the tops. Serve cake with additional syrup and dollop each portion with cinnamon whipped cream.

Steps:

• Combine the wine, sugar, cinnamon stick, star anise, clove, orange zest and vanilla bean in a deep pot and bring to a simmer. Add the pears, cover with a heatsafe plate (making sure that it fully submerges the fruit) and cook on low heat until you can pierce the pears easily with a knife, 30 to 45 minutes.
• Serve with whipped cream and ground cinnamon.

Steps:

• In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
• Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
• Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
• In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

Steps:

• With a vegetable peeler, pare yellow part only of peel from lemon.
• Cut peel into julienne strips to make 1 table- spoon.
• Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
• Bring to a boil.
• Add pears and more water, if needed, to cover them.
• Simmer, covered, until pears are tender when pierced, about 30 minutes.
• Put pears in 6 shallow-rimmed dishes or shallow bowls.
• On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
• Pour syrup over pears.
• Cool, cover and chill until cold or up to 2 days.

Steps:

• In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
• Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

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.

Steps:

• Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes.
• Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
• Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight.
• Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese.

Steps:

• Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
• Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
• Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
• Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
• Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.

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:

• Put the pears in a saucepan with the lemon rind and juice.
• Tip in half the blackberries, the apple juice and the caster sugar. Heat until the mixture bubbles, then cover and cook gently for 20 minutes or until the pears are tender.
• Flip the pears over half way so they cook evenly on both sides.
• Lift the pears from the cooking liquid and cool for a few minutes.
• Slice each one in half and scoop out the cores with the tip of a teaspoon.
• Tip the cooking liquid into a sieve set over a bowl and rub it through, leaving the seeds behind.
• Pour the fruity syrup back into the saucepan, add the rest of the blackberries and reheat gently for a minute to lightly cook them.
• Pour the blackberry sauce over the pears.

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:

• Peel the pear, cut in half and core.
• Add the cider, orange juice, star anise, cinnamon stick and vanilla extract to a small to medium pan.
• Bring to boil, then reduce to a simmer.
• Add the pear halves and poach at a low-medium heat for 10-20 minutes (until you can stick a knife through with no resistance).
• Remove the pear halves when cooked.
• Reduce the rest of the mixture over a medium heat until it is a thicker glaze.
• Serve the pears with a dollop of greek yogurt, a handful of toasted almonds and the glaze.
• Enjoy!

Steps:

• Heat oven to 350 degrees. Butter a 8 3/4-by-4 1/4-by-2 3/4-inch loaf pan, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until light and fluffy, 2 to 4 minutes. Add vanilla, and mix. Add eggs, one at a time, mixing well after each addition.
• In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. Gradually add flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth the top with a spatula.
• Bake until a cake tester inserted into the middle comes out clean, 50 to 55 minutes. Transfer to a wire rack to cool completely. Run a knife between the cake and the pan, and invert onto a serving platter.
• Using a paring knife, make a trough in the center of the cake: Insert knife halfway into the cake, and cut a rectangle, leaving a 3/4-inch border all around. Insert a serrated knife through one long side of the cake, intersecting the cut made by the paring knife through the top. Cut bottom of the trough, being careful not to cut through the shorter sides or all the way through the cake. Lift out trough, and reserve for snacking. Cover cake with plastic until ready to assemble.
• Peel pears, and place in a medium saucepan. Add remaining ingredients and just enough water to cover pears.
• Set saucepan over high heat, and bring to a boil. Reduce to a simmer, and cook, 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 red-wine syrup in an airtight container until ready to assemble dessert.
• Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic, and refrigerate until ready to use.
• Slice poached pears in half, and remove the cores with a melon baller. Unwrap cake, and dust with confectioners' sugar. Stand halved pears in the trough of the cake. Drizzle 2 tablespoons red-wine syrup over the tops. Serve cake with additional syrup, and dollop each portion with cinnamon whipped cream.

Steps:

• Tie allspice and peppercorns in a cheesecloth bag with kitchen string. Put bag in a large saucepan with remaining ingredients except pears and bring to a boil, stirring occasionally until sugar is dissolved. Reduce heat and simmer, uncovered, 15 minutes.
• Peel pears, leaving stems intact, and arrange on sides in poaching liquid. Simmer, uncovered, gently turning from time to time, until tender, 20 to 40 minutes depending on ripeness.
• Discard cheesecloth bag and carefully transfer pears with a slotted spoon to a bowl. Boil poaching liquid until reduced to about 1 1/2 cups, about 10 minutes. Discard ginger, cinnamon stick, and zest. Serve pears warm or at room temperature with syrup.

Steps:

• Mix cider, brandy, sugar, cinnamon sticks, cloves, lemon peel, lemon juice and ginger in deep 2-quart saucepan just large enough to hold the pears. Bring to boil. Reduce heat to low and simmer 5 minutes. Add pears; cover and simmer about 15 minutes or until just tender when pierced.
• Remove pears from saucepan and reserve liquid. Stand pears upright in a bowl to cool. Cover and refrigerate until ready to serve.
• Meanwhile, bring reserved liquid to boil in same saucepan. REDUCE HEAT until it is just bubbling and cook for about 15 minutes or until syrupy. Strain and cool. Cover and refrigerate until ready to serve.
• To serve: Place pears in a standing position on individual dessert plates and spoon some of the syrup over each pear. Sprinkle lightly with chopped pecans and cinnamon if desired. Really looks great with a mint sprig as a garnish as well.

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

Steps:

• Poach pears
• In large saucepan over moderately high heat, stir together 4 cups water, orange juice, sugar, lemon zest, and lemon juice. Bring to simmer, stirring until sugar dissolves, then add pears, cut sides up, in single layer. Reduce heat and simmer, uncovered, until pears are tender but not falling apart, about 15 minutes. Remove from heat and cool pears in poaching liquid. (Pears can be poached ahead and refrigerated in poaching liquid, covered, up to 24 hours. Bring to room temperature before proceeding.)
• Remove pears from poaching liquid (reserve liquid) and slice lengthwise into 1/4-inch-thick wedges.
• Strain liquid through fine-mesh sieve into small saucepan. Set over moderate heat and simmer, uncovered, until syrupy and reduced by half, about 10 minutes. Set aside.
• Make batter
• In large bowl, whisk together flour, sugar, baking powder, and salt. In medium bowl, whisk together beer and egg. Whisk wet ingredients into dry.
• Fry fritters
• In heavy 6-quart pot over moderately high heat, heat 4 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, dip pear wedges into batter, transfer to hot oil, and fry until golden brown, about 2 minutes. Transfer to paper towels to drain.
• Transfer pears to platter, drizzle with syrup, and dust with confectioners' sugar. Serve immediately.