Redwinepoachedpearswithmascarponefilling Recipes

Steps:

• Place the wine, peppercorns, vanilla beans, zest, cardamom and sugar in a 2 1/2-quart saucepan and cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Bring the saucepan to a boil then reduce to a gentle simmer. Place the pears in the saucepan and cook for about 30 to 45 minutes, or until the pears are tender.
• Remove the pears from the poaching liquid and set aside on a plate. Allow them to cool completely.
• While the pears are cooling, strain the poaching liquid and discard solids. Return the liquid to the pan, increase the heat to medium-high and reduce the poaching liquid to a syrup, about 5 to 10 minutes. You should have about 1/2 cup syrup. Set aside.
• When the pears are cool enough to handle, remove the inner core using a melon baller. Stuff each pear with 2 tablespoons of the mascarpone.
• To serve, pour about 2 tablespoons of the poaching syrup on a chilled appetizer plate with a pear in the center. Sprinkle toasted pistachios around the plate and garnish with mint leaves and orange zest. Drizzle with creme anglaise, if desired.

Steps:

• In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.
• Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid.
• Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl.
• Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve.
• Voila!

Steps:

• Peel pears and leave stem intact. In a large pan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine & water. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 min or until tender. Cool pears in wine mixture to room temperature. Refrigerate in poaching liquid (overnight).
• Remove pears from poaching liquid. Remove stems from pears and set stems aside. Core pears with apple corer, leaving pear whole.
• Whisk together mascarpone cheese, whip cream, pinch cinnamon and icing sugar until smooth. Transfer to piping bag. Pipe into cored pears and finish by putting stems into filling at top of pear. Refrigerate.
• Bring sauce to simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

Steps:

• Pears: Peel the pears and core them whole using a melon baller to scoop out the pulp from the bottom. In a large saucepan, place the wine, sugar, cinnamon sticks and orange peel and bring to a boil. Turn the heat down to low and add the pears. Simmer them for about 30 minutes until fork tender. Baste the pears occasionally to make sure they absorb the wine evenly. Remove the pears from the poaching liquid, remove the cinnamon stick and reduce the liquid to 1 cup. Set it aside to cool.
• Filling: Place the cream cheese, sugar and brandy in a food processor and blend. Transfer it to a bowl and fold in the whipped cream. Place it in a pastry bag with a plain tip and fill the pears. Place them in a shallow serving bowl and pour the reduced liquid over them. Chill.
• Sauce: Puree the strawberries with the sugar and chill. To serve the dish, cover the pears with the strawberry puree.

Steps:

• Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
• Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
• Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
• Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.

Steps:

• Place the wine, sugar, honey, lemon juice, cinnamon stick, vanilla bean, orange rind, clove and peppercorn in a saucepan just large enough to hold the pears standing upright. Heat gently, stirring occasionally until the sugar has completely dissolved.
• Meanwhile, peel the pears, leaving the stem intact. Take a thin slice off the bottom of each pear to keep it standing upright.
• Place the pears in the wine mixture, then simmer uncovered for 20-35 minutes depending on size and ripeness, until the pears are just tender; be careful not to overcook.
• Carefully transfer the pears to a bowl, using a slotted spoon. Continue to boil the poaching liquid until reduced bu about half. Let cool, then strain the cooled liquid over the pears and chill for at least 3 hours.
• Place the pears in four individual serving dishes and spoon a little of the red wine syrup over them. Serve with whipped cream or sour cream.

Steps:

• Remove the pear cores and slice pears lengthwise into eighths or twelfths.
• Set the pan over low to medium heat, bringing the wine to a simmer. Add pepper to taste, and then poach the pears for 5 to 10 minutes, until soft. Flip the pears halfway through so that both sides of the slices spend some time in the liquid.
• Remove the pears from the liquid. If desired, you can reduce the liquid down to a syrup to pour over the fruit. The pears can also be served with caramel sauce, vanilla ice cream or whipped cream.

Steps:

• Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
• Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
• Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.

Steps:

• First mix mascarpone and sugar 2 ours before serving so sugar san join with mascarpone. Put it in cold place.
• Roughly ground almonds and dry fry them until brownish.
• Take a 24cm large heavy pan (preferably Teflon) and add honey, butter cardamom, cinnamon and inside "flesh" from vanilla (or package of bourbon vanilla sugar) and let it melt and join.
• Peal the pears, cut in half and remove seeds.
• Sauté the pears 8-10 minutes, turning them from time to time.
• When ready, put some mascarpone on a plate, put half a pear on it, cover with caramelized spiced honey and cover with roughly grounded fried almonds (or pistachio).

Steps:

• Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
• Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.

Steps:

• To make the spiced pears: In a large non-aluminum saucepan combine the wine, sugar, vanilla bean, lemon zest and orange peels. Tie the cloves, bay leaves, peppercorns and thyme in a piece of cheesecloth; add to the pan with nutmeg, mace, cardamom and cinnamon stick. Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
• Peel pears and cut in half length-wise. Add the pears to the liquid, cover and reduce heat to medium-low. Gently cook about 5 to 15 minutes, or until almost tender. Remove from the heat and let sit covered 5 minutes.
• Remove the pears from the syrup and allow to cool to room temperature on a wire rack. Chill the syrup on ice; when completely cooled, add the pears, cover and refrigerate for 4 hours or overnight.
• To make the chocolate mascarpone: Melt chocolate in microwave or in top of double-boiler over boiling water. Cool slightly. Whip the mascarpone with the powdered sugar until smooth. Add the melted chocolate and rum, whisking well. Refrigerate until chilled. Spoon into a pastry bag fitted with star tip and set aside.
• Preheat oven to 450-degrees F. Remove the pears from the syrup and drain. With teaspoon or melon baller, carefully hollow out the pears, removing the core. Place the pears in an oven proof skillet large enough to hold all 8 halves. Brush with melted butter.
• Bake in the preheated oven for 5 minutes or until barely heated through. Remove the skillet and carefully turn pears over in the hot butter. Transfer 2 halves to each warm serving plates and fill each half pear with chocolate mascarpone. Sprinkle with walnuts. Serve immediately with biscotti.