RIESLING POACHED PEARS WITH CARDAMOM CREAM
Riesling is a white wine native to Germany, though it's now also being grown as far afield as California, New York and Australia. Rieslings can range from sweet (labeled Spatlese or Auslese) to dry (labeled Kabinett, Qualitatswein or QbA); they're all known for honeyed, floral notes and stony minerality. They're an especially good match for fruit, as they add clean, not cloying, sweetness. Cardamom, a common ingredient in Northern European and Scandinavian baking, adds a smoky counterpoint.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves.
- Peel the pears, leaving stem intact, if present. Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core. Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring. (The acidity of the wine keeps them from browning). Add just enough water to cover the pears.
- To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid. Place a small plate on top of the paper to make sure the pears are completely submerged. Cook the pears over medium-high heat, just until the liquid comes to a boil. Reduce the heat to low and poach the pears until they are just soft. The pears should be tender enough to pierce with a knife. This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear.
- Remove the pan from the heat and cool the fruit completely in the poaching liquid. Refrigerate the fruit in the liquid in a sealed container until ready to serve. (The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor).
- Pour about half of the poaching liquid into a skillet and bring to a boil over high heat. Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey.
- Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks. Refrigerate until ready to serve.
- To serve, place a pear in a bowl or on a plate. Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream.
ROSEMARY POACHED PEARS
Poached pears are a wonderful holiday dessert that look impressive but require minimal prep. In this recipe a simple poaching liquid uses ingredients you may already have in your pantry, including a rosemary-infused sugar syrup. You prepare the dessert several days in advance to help make holiday entertaining a breeze.
Provided by Elena Besser
Categories dessert
Time 2h10m
Yield 4 to 8 servings
Number Of Ingredients 10
Steps:
- Peel the zest from the limes with a vegetable peeler. Place the zest in a medium saucepan and squeeze in the lime juice. Add the rosemary simple syrup, cranberry-apple juice, cinnamon sticks, vanilla bean and a pinch of salt. Add the pears and bring to a boil over medium heat. Once boiling, reduce to a simmer and cook at a low heat until the pears are tender but still hold their shape, about 20 minutes.
- Remove the pears from the liquid with a slotted spoon. Bring the liquid to a boil. Cook until reduced to a syrupy consistency, 15 to 20 minutes more. Strain and discard the solids.
- You can serve the pears and syrup warm, room temperature or chilled. To serve, place 1 or 2 pear halves into each serving bowl, top with the reduced liquid and a scoop of vanilla ice cream. Enjoy!
- Combine the sugar, rosemary and 2 cups water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and allow to steep for 45 minutes to 1 hour. Transfer the syrup to a squeeze bottle or airtight container and store in the refrigerator for up to 1 month. Strain out the rosemary before using. Makes 2 cups.
CORNMEAL POUND CAKE WITH ROSEMARY SYRUP, POACHED PEARS, AND CANDIED ROSEMARY
Provided by Gabrielle Hamilton
Categories Cake Mixer Egg Fruit Dessert Bake Pear Rosemary Cornmeal Vanilla White Wine Fall Winter Chill Simmer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For pears:
- Combine first 6 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears uncovered in syrup until cold, at least 3 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
- For pound cake:
- Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan.
- Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
- For syrup and candied rosemary:
- Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary sprigs. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.
- Pour baker's sugar into shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour. DO AHEAD Can be made 1 day ahead. Let sprigs and syrup stand at room temperature.
- Cut dark ends off cake. Cut eight 1/2- to 3/4-inch-thick cake slices. Cut each slice diagonally in half. Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved rosemary syrup and garnish with candied rosemary sprig. Serve, passing remaining syrup separately.
More about "rosemary poached pears recipes"
ROSEMARY POACHED PEAR | RECIPES | HOUSE & GARDEN
Web Feb 28, 2017 Preheat the oven to 200°C/400°F/gas 6 and stand the pears on a baking tray lined with parchment paper. Roast for 15 minutes, …
From houseandgarden.co.uk
Estimated Reading Time 2 mins
From houseandgarden.co.uk
Estimated Reading Time 2 mins
POACHED PEARS | RICARDO
Web Oct 14, 2010 In a small saucepan, bring the water, sugar, and lemon juice to a boil. Simmer for 2 to 3 minutes. Peel the pears, being careful to …
From ricardocuisine.com
5/5 (5)Category DessertsServings 4Total Time 45 mins
From ricardocuisine.com
5/5 (5)Category DessertsServings 4Total Time 45 mins
ROSé POACHED PEARS WITH GINGER AND VANILLA - PUREWOW
Web Oct 19, 2017 Directions. 1. In a large pot, bring the rosé wine, sugar and ginger to a simmer. Scrape in the vanilla seeds; discard the pod. Stir until the sugar dissolves. 2. Gently lower the pears into the liquid, adding …
From purewow.com
From purewow.com
THE MOST ELEGANT POACHED PEARS RECIPE - BIGGER BOLDER …
Web Oct 19, 2020 Servings: 6 pears Ingredients 2 quarts (64floz/1800ml) water 2 1/2 cups (20oz/565g) granulated sugar 2 cinnamon sticks 1 medium orange sliced 6 firm pears peeled and the bottoms cut flat so that they …
From biggerbolderbaking.com
From biggerbolderbaking.com
ROSEMARY RED WINE POACHED PEARS | SUMPTUOUS SPOONFULS
Web Oct 2, 2013 Rosemary Red Wine Poached Pears Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: 4 - 12 servings 1 x Ingredients Scale 4 – 6 ripe pears 1 1/2 cups red wine 1 cinnamon stick …
From sumptuousspoonfuls.com
From sumptuousspoonfuls.com
POACHED PEARS WITH CHILLI AND ROSEMARY RECIPE | EAT …
Web Preparation steps. 1. Rinse and chop the chile finely. Remove the leaves from the rosemary and mix together with the chile, ginger, honey, and white wine and bring to a boil. 2. Peel the pears and cut out the cores. Juice …
From eatsmarter.com
From eatsmarter.com
POACHED PEARS WITH HIBISCUS & ROSEMARY - A NOURISHING PLATE
Web Oct 28, 2022 2-3 sprigs fresh rosemary 1 teaspoon vanilla extract Instructions Add all the ingredients except the pears to a large saucepan or pot and bring to a boil over medium …
From anourishingplate.com
Ratings 5Total Time 25 minsServings 4
From anourishingplate.com
Ratings 5Total Time 25 minsServings 4
POACHED PEARS, WINTER SALAD AND ‘UNTHINKABLE’ PASTA: IRANIAN ITALIAN ...
Web May 10, 2023 4 beurre bosc pears, or other pears suitable for cooking 1 cup red wine (250ml) 120g sugar 2 bay leaves 1 cinnamon stick. For the mascarpone cream 400g …
From theguardian.com
From theguardian.com
31 RECIPES TO ADD A SPRIG OF ROSEMARY TO YOUR COOKING
Web Apr 10, 2023 Rosemary inhabits every aspect of this pasta, including the olive oil that's drizzled on top. This infused oil combines with a light tomato sauce, blackened tomatoes, …
From tastingtable.com
From tastingtable.com
SPICED POACHED PEAR COCKTAIL WITH ROSEMARY - USA PEARS
Web In a small saucepan combine water, wine, sugar, cinnamon, star anise and lemon zest. Bring to a boil over medium-high heat then reduce to a simmer. Add the chopped pears …
From usapears.org
From usapears.org
PEAR PIE WITH RED WINE AND ROSEMARY RECIPE | BON APPéTIT
Web Oct 9, 2013 tablespoons (1½ sticks) chilled unsalted butter, cut into pieces ¼ cup chilled vegetable shortening, cut into pieces 2 large egg yolks 1 teaspoon apple cider vinegar …
From bonappetit.com
From bonappetit.com
ROSEMARY-POACHED PEARS WITH CHOCOLATE GANACHE RECIPE
Web Step-by-step. Peel and core the pears, leaving the fruits whole and the stalks intact. To do this, push a corer halfway up into the bottom of the pear, twist and then pull out; then use …
From lovefood.com
From lovefood.com
POACHED-PEAR PIE RECIPE | WILLIAMS SONOMA TASTE
Web Nov 28, 2018 Directions 1. Preheat an oven to 375°F (190°C). 2. To make the crust, in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, …
From blog.williams-sonoma.com
From blog.williams-sonoma.com
BEST POACHED PEARS RECIPE - HOW TO MAKE POACHED PEARS - DELISH
Web Jan 31, 2022 1. bottle (750 ml.) dry Prosecco or other sparkling wine, or dry white wine. 1 c.. water. 1 c.. granulated sugar. 2 (1”-wide) strips of orange or lemon zest. 2 tbsp.. …
From delish.com
From delish.com
ROSEMARY POACHED PEARS | COULDN'T BE PARVE
Web Rosemary Poached Pears (from epicurious.com) 3 cups water 2 cups sugar 1 cup dry or off-dry Riesling 3 fresh rosemary sprigs 1 vanilla bean, split lengthwise 1/4 teaspoon …
From couldntbeparve.com
From couldntbeparve.com
BALSAMIC-ROSEMARY POACHED PEARS
Web 1/2 cup balsamic vinegar; 1 cup sugar; 5 to 6 fresh rosemary sprigs; 1/8 teaspoon ground pepper; 4 firm, ripe Bosc pears (about 2 pounds total), peeled and cored (see note, …
From mealplannerpro.com
From mealplannerpro.com
ROSEMARY AND HONEY POACHED PEARS - NEW ZEALAND WOMAN'S …
Web Jul 31, 2009 Cut a round of baking paper to fit inside the pan; place paper on pears, then top with a small plate to keep pears submerged. Cover pan with lid; simmer, over low …
From nzwomansweeklyfood.co.nz
From nzwomansweeklyfood.co.nz
TWO BITE ROSEMARY POACHED PEAR AND BRIE TARTS
Web Feb 21, 2023 Remove the pears form the poaching liquid and slice. Set aside. Step 6. To assemble the tarts, lay out puff pastry shells. If using a roll, unroll the thawed puff pastry …
From savourontario.milk.org
From savourontario.milk.org
SET YOGHURT WITH PEARS AND ROSEMARY RECIPE - GREAT BRITISH CHEFS
Web Heat a small pan of vegetable oil, then deep-fry the rosemary until lightly golden and crisp. Drain on kitchen paper then dust with icing sugar. vegetable oil, for deep-frying. icing …
From greatbritishchefs.com
From greatbritishchefs.com
RECIPE DETAIL PAGE | LCBO
Web 1. Fill a medium saucepan with 1½ cups (375 mL) water. Add sugar, rosemary sprigs, lemon peel and juice. Slice vanilla bean lengthwise and scrape seeds into saucepan …
From lcbo.com
From lcbo.com
POACHED PEARS WITH ROSEMARY AND BOURBON | THE HONEST SPOONFUL
Web Nov 23, 2015 2 firm Pears peeled, stems intact 1/2 cup Water Instructions Combine rosemary, cinnamon, white grape juice, bourbon, honey, peppercorns, bay leaf and salt …
From thehonestspoonful.com
From thehonestspoonful.com
You'll also love