POACHED RED PEAR ZINFANDEL
Make and share this Poached Red Pear Zinfandel recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 37m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Core pears from bottom, leaving stem intact.
- Using a paring knife, peel a spiral channel from tip to bottom of fruit, if desired.
- Slice the very bottom off pears to allow them to stand upright.
- Stand pears up in the bottom of a large saucepan then add wine and vanilla.
- Bring mixture just to boiling.
- Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender.
- Using a slotted spoon, transfer pears to four dessert dishes.
- Add sugar to liquid in pan and bring to boiling.
- Reduce heat and simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3 cup and is the consistency of a thin sauce.
- Spoon sauce over pears.
- Drizzle honey on top.
- Serve warm or chilled.
- Garnish sauce on each plate with fresh mint leaves, if desired.
Nutrition Facts : Calories 191.8, Fat 0.2, Sodium 2.3, Carbohydrate 50, Fiber 5.5, Sugar 39.9, Protein 0.7
POACHED PEARS
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.
POACHED PEARS
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.
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
POACHED PEAR PIZZA
A yummy way to enjoy poached pears at a potluck or picnic!
Provided by Mandy Guerino
Categories Main Dish Recipes Pizza Recipes
Time 2h54m
Yield 8
Number Of Ingredients 16
Steps:
- Sift flour and salt together together in a bowl.
- Whisk egg and 2 teaspoons vanilla extract together in a small bowl.
- Combine butter, white sugar, and 3 tablespoons confectioners' sugar in a large bowl; beat with an electric mixer until fluffy. Beat in egg mixture. Add flour and salt gradually, beating until dough comes together.
- Turn dough out on a large piece of plastic wrap; wrap and chill until firm, at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper; spread dough in an even layer on top.
- Bake in the preheated oven until center is firm and edges are golden, 10 to 15 minutes. Let cool completely.
- Whisk cream cheese, 1/4 confectioners' sugar, and 1 tablespoon vanilla extract in a bowl until smooth. Spread icing over the cooled crust.
- Cover icing with sliced pears, overlapping slices slightly.
- Combine 3 tablespoons brown sugar and red wine in a small saucepan over low heat; stir until brown sugar is dissolved, 3 to 5 minutes. Add cinnamon and ginger. Bring to a boil; reduce heat and simmer until reduced to a syrup, 3 to 5 minutes.
- Coat pear slices with syrup using a pastry brush. Sprinkle remaining 2 tablespoons brown sugar on top.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil pizza until brown sugar melts and browns, about 3 minutes. Grate fresh nutmeg over pizza; cut into squares.
Nutrition Facts : Calories 611.9 calories, Carbohydrate 68.9 g, Cholesterol 115.1 mg, Fat 33.9 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 21 g, Sodium 332.3 mg, Sugar 34 g
POACHED PEARS BELLE HELENE
They say Auguste Escoffier created this dish in honor of the opera, La Belle Helene, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way?
Provided by Chef John
Categories World Cuisine Recipes European French
Time 3h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1060 calories, Carbohydrate 240.9 g, Cholesterol 14.5 mg, Fat 13.5 g, Fiber 8.8 g, Protein 4.2 g, SaturatedFat 6.5 g, Sodium 252.1 mg, Sugar 212.7 g
SPICED WINE POACHED PEARS
This is a spiced version of the classic red wine poached pears. The remaining sauce is wonderful served over french toast the next morning, which my husband insists on every time we have these. Times listed do not include cooling time (I recommend at least 2 hours).
Provided by Chandra M
Categories Dessert
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the pears and put in a medium bowl with the lemon juice and enough water to cover to prevent browning.
- In a large heavy saucepan, combine the water, sugar, anise, cloves, and cinnamon stick.
- Stir the sugar mixture over medium heat until the sugar dissolves.
- Add the wine, port, ginger, and about 2/3 of the orange zest (the remainder will be used for garnish). Stir to combine. Bring to a simmer.
- Add the pears. Place the lid on the pot so that steam can escape and simmer until the pears are tender when pierced with a toothpick. This will take about 25 minutes. Make sure that you turn the pears so that all sides are evenly cooked.
- Remove the pears from the cooking liquid with a slotted spoon. Transfer them to a plate, cover with plastic wrap, cool in the refrigerator about 2 hours.
- Pour the cooking liquid through a sieve to remove the cloves, zest, and other particulate. Return to sauce pan. At this point you can refrigerate the liquid if you plan on serving it within a day or 2.
- To reduce the sauce, simmer until desired consistency is achieved (about 30 minutes to my taste). Taste as you are cooking it to adjust sweetness to your taste (I don't like things that sweet, so the sauce is tart when made according to the recipe).
- Serve each pear with a little sauce drizzled over and sprinkle with remaining zest. Mint & dark chocolate also make good garnishes.
Nutrition Facts : Calories 491.8, Fat 0.2, Sodium 17.2, Carbohydrate 67.9, Fiber 5.2, Sugar 49.4, Protein 0.9
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