POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
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.
SPICED RED WINE POACHED PEARS
As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems - they make for a more attractive dish. You can serve the pears soon after they're made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They're good on their own or alongside whipped cream or crème fraîche.
Provided by Dorie Greenspan
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
- Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
- Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 34 grams, TransFat 0 grams
POACHED PEARS WITH SPICED CARAMEL SAUCE
Categories Dairy Nut Dessert Poach Orange Pear Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Poach pears:
- Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot.
- Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.)
- Make caramel:
- Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm.
- Assemble dessert:
- Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.
SPICED POACHED PEARS WITH CRèME FRAîCHE AND AMARETTO COOKIES
Steps:
- In a large pot, combine sugar with 8 cups water and bring to a boil over high heat. Add the cinnamon, cloves, vanilla, star anise, and lemon, stir until the sugar is dissolved.
- Add the pears to the liquid and reduce heat to low. Cover and simmer the pears until tender, about 20 to 25 minutes. Remove pot from heat and let the pears cool in their liquid at room temperature.
- When ready to serve, use a slotted spoon to transfer pears to serving platter. Top with a dollop of crème fraîche, amaretti cookie crumbs, and a light dusting of 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
SPICED POACHED PEARS IN CHOCOLATE SAUCE
You won't need an excuse to indulge in this updated classic, but if you do, remember that fruit contributes to your 5-a-day!
Provided by Barney Desmazery
Categories Dinner, Treat
Time 1h
Number Of Ingredients 13
Steps:
- In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
- To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.
Nutrition Facts : Calories 642 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 58 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.06 milligram of sodium
SPICED POACHED PEARS
A delicious dessert originating in Australia. This is both sweet and tangy. Sure to impress, hope you enjoy!
Provided by Leslie
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the water, red wine, lemon juice, sugar and spices in a medium saucepan and bring to a boil.
- Reduce heat and simmer gently for 5 minutes.
- Place the pears in an ovenproof dish and pour the syrup over them.
- Poach at 150°C (300°F) for 20 - 25 minutes or until tender.
- Pour a small amount of the syrup in the bottom of dessert dishes and place the pears on top.
- Serve with whipped cream.
Nutrition Facts : Calories 418.4, Fat 3.7, SaturatedFat 2.1, Cholesterol 11.4, Sodium 26.9, Carbohydrate 89.8, Fiber 7.3, Sugar 74.2, Protein 1.4
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
SPICED RED WINE-POACHED PEARS
Steps:
- In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
LEMON GRASS SPICED POACHED PEARS
Steps:
- Slice the pears in half. Coat with lemon juice to prevent browning.
- In a saucepot, add the sugar and water and bring to a boil to make a syrup. Reduce to a simmer and add the pear halves, cinnamon, nutmeg, honey, and lemon grass. Continue to cook for 10 to 15 minutes or until pears are tender, but not falling apart.
SPICED POACHED PEACHES
This fragrant fruit dessert is served with star anise yogurt.
Provided by Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Score a cross shape in the bottom of each peach. Put the peaches into a large pot of boiling water, for 30 seconds, then transfer the peaches to a large bowl filled with cold water to refresh. Set aside for another 40 to 45 seconds, then drain the peaches, and peel using a sharp knife.
- Put the measured cold water, cinnamon, whole star anise, ginger slices, and sugar into a large saucepan, stir well, and bring to a boil. Reduce the heat, and simmer the mixture, stirring occasionally, until the sugar has dissolved and the mixture resembles syrup.
- Add the peaches to the syrup mixture, and cover them with a disk of greaseproof or parchment paper measuring the same diameter as the pan. Cover the pan with a lid, reduce the heat to a simmer, and simmer for 15 to 20 minutes, or until the peaches are cooked through (they will be soft when pricked with a knife.) Remove the peaches, and set aside on a warm plate. Continue to boil the syrup until its volume has reduced to about 1 cup. Set aside to cool.
- Brush the peaches with a little of the syrup. Stir half of the remaining syrup and the ground star anise into the Greek-style yogurt until well combined, adding more syrup as necessary, to taste.
- To serve, cut each of the spiced poached peaches in half and place 2 of the peach halves onto each of the serving plates. Spoon a portion of the star anise yogurt alongside each peach. Drizzle a little syrup over each peach. Sprinkle over the toasted almonds.
POACHED PEARS WITH SPICED CREAM
These beautiful poached pears are stuffed with spiced and sweetened cream cheese and whipping cream. Top with toasted walnuts for the win.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Stir juice cocktail into dry gelatin mixes in large saucepan. Bring to boil on medium-high heat, stirring frequently until gelatin is dissolved.
- Add pears; partially cover pan with lid. Reduce heat to medium-low; simmer 25 min. or just until pears are tender, stirring every 5 min. Remove pears from liquid; discard liquid or reserve for other use. (See Tip.)
- Refrigerate 1 hour. Cut pears in half. Using the tip of a paring knife or a melon baller, carefully remove seeds. Mix cream cheese with remaining ingredients. Spoon 2 Tbsp. cream cheese mixture into center of each pear just before serving. Refrigerate leftovers.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
PEARS POACHED IN SPICED RED WINE
From Ruth Van Waerebeek's "Everbody Eats Well in Belgium Cookbook." Ruth recommends this as an accompaniment to her Christmas Turkey. I make this once a year for Thanksgiving. Note: Prepare several hours prior to, if not the day before, serving.
Provided by Belgophile
Categories Pears
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the pears and the wine in a nonreactive medium-size saucepan. Be sure the wine completely covers the pears. Stud 4 of the lemon slices with the cloves and add them with all the other ingredients (except the mint) to the pears. Bring to a boil, reduce the heat, and simmer, uncovered, until the pears are soft but not mushy, 25 to 35 minutes.
- Transfer the pears to a serving bowl. Reduce the poaching liquid over high heat by one-third to concentrate the flavors. This may take up to 15 minutes. Pour over the pears-cinammon sticks and all-and let cool.
- Let the pears sit for a few hours, or, ever better, overnight, so they can fully absorb the flavors in the wine. They will turn a beautiful vermillion color.
Nutrition Facts : Calories 303.8, Fat 0.2, Sodium 7.2, Carbohydrate 55.9, Fiber 6, Sugar 42.1, Protein 0.9
PEARS POACHED IN SPICED WINE
"I love the rich garnet color that the pears take on after they've been poached in this fragrant spiced wine syrup," writes Laura Frankel in "Jewish Cooking for All Seasons." For the wine to use in poaching, Frankel suggests a kosher merlot by Baron Herzog.
Provided by Chef Kate
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat wine, sugar, water, peppercorns, bay leaves, rosemary, thyme, cinnamon, vanilla bean and lemon zest to a boil in a large saucepan over high heat.
- Meanwhile, remove the pear cores with a melon baller.
- Add pears to saucepan; reduce heat to a simmer. Poach the pears until tender enough for a knife to pierce them without resistance, at least 20 minutes, longer if the pears are less ripe.
- Let pears cool in the poaching liquid, about 15 minutes.
- Place the pears on a serving platter.
- Strain the poaching liquid through a sieve into a large saucepan; discard the solids. Heat the liquid to a boil; reduce heat to low. Cook until reduced to a thick syrup, about 45 minutes. Let cool slightly.
- Serve the pears drizzled with the warm syrup.
Nutrition Facts : Calories 626.2, Fat 0.3, Sodium 10.7, Carbohydrate 138.8, Fiber 7.2, Sugar 123.1, Protein 1
POACHED PEARS IN SPICED TEA
This low-fat, easy and fresh-tasting pudding is perfect for feeding a crowd on a budget
Provided by Good Food team
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 7
Steps:
- Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender - poke them with a skewer or the tip of a knife.
- Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.
Nutrition Facts : Calories 131 calories, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
SPICED BAKED PEARS
This is a perennial favorite for Thanksgiving! It's adapted from a recipe for Spiced Baked Apples by Lorraine Chausse on allrecipes. The pears make a really lovely presentation for dinner parties and can cook while you eat dinner. The recipe states 6 servings, but you can also halve them and just ladle the sauce over the half. These are yummy served by themselves or with some vanilla ice cream.
Provided by Heidigal
Categories Dessert
Time 45m
Yield 6 whole baked pears, 6 serving(s)
Number Of Ingredients 9
Steps:
- Core the pears and set inside a baking dish. An old fashioned peeler with the pointy tip works well for this.
- Combine the craisins, walnuts and orange peel. Set aside.
- In a saucepan, combine the rest of the ingredients over medium-low heat for 2-5 minutes or until combined and bubbly.
- Take a pinch of your craisin mix and stuff into bottom of each pear. Stir in the rest of the craisin mix into your bubbly sauce.
- Ladle the hot sauce into each pear.
- Bake, uncovered, in a 350 degree oven till the pears are soft. (Usually 30-40 minutes) Check on the pears halfway through. If they look like they are going to burn, cover with foil till the last 5 minutes.
- Let stand at least 5 minutes. Put each pear on a plate then ladle some of the escaped sauce over the pear and drizzle around the plate for presentation.
- Tip: If you don't have any orange peel handy, substitute orange juice for the water.
- Tip: The sauce will escape through the bottom. Don't sweat it. Just ladle it back in after baking. The nut/craisin mix in the bottom helps with this.
- Tip: I know the baking time is a little ambiguous, be we move around a lot and I've made this in several different ovens. It's hard to "kill" these. Just test the pears with a fork. When the tops get that pretty caramel color and they're soft, they're ready.
- Tip: This works with any pear, just adjust the baking time depending on the firmness of the pear. Firmer=longer. I like Bartlett pears because they're fat and stand up on their own better.
SPICED TEA POACHED PEARS
Pears are among my favorite fall fruits. This lovely dessert makes them especially spectacular. Easy elegance at its best-and that's important around the holidays.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, combine the water, brown sugar, cranberry sauce and honey. Bring to a boil. Remove from the heat; add tea bags. Cover and steep for 5-8 minutes., Meanwhile, core pears from bottom, leaving stems intact. Peel pears; cut a thin slice from bottom to level if necessary. Remove and discard tea bags. Add pears to the pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pears are tender. Remove pears with a slotted spoon and keep warm., In a small saucepan, bring 2 cups tea mixture to a boil; cook until liquid is reduced to 1/2 cup, about 20 minutes., In a small bowl, combine the creme fraiche, confectioners' sugar and orange zest. Place pears on dessert plates. Drizzle with syrup and serve with sauce.
Nutrition Facts : Calories 175 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 13mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 5g fiber), Protein 1g protein.
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