Stoofperen Met Rode Wijn Red Wine Poached Pears Recipes

Steps:

• Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
• Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the pears, cherries, sugar and cornstarch to a large saucepot and mix to coat the fruit. Add the red wine, star anise and salt. Place the saucepot over direct heat, bring the mixture to a boil and cook, simmering, until the wine is reduced and slightly thickened, about 5 minutes.
• Remove the saucepot from the heat and add the red wine vinegar. Discard the star anise. Let cool slightly.
• Serve by spooning over some vanilla bean ice cream.
• (Alternatively, you can poach the fruit over medium-high heat on a stovetop.)

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.

Steps:

• Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
• Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
• Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
• Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.
• In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.
• Use immediately or refrigerate and return to room temperature before filling the pears.

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:

• Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
• Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.

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.

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:

• Combine first 5 ingredients in heavy large pot. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring until sugar dissolves. Remove from heat. Peel, halve and core pears. Add pears, rounded side down, to cooking liquid. Return cooking liquid to boil. Reduce heat to low, cover and simmer until pears are tender, basting occasionally with cooking liquid if necessary, about 25 minutes. Using slotted spoon, transfer pears to bowl.
• Strain cooking liquid; discard solids. Return cooking liquid to pot. Boil until reduced to 1 cup, about 12 minutes. Pour syrup over pears. Chill until pears are cold, at least 3 hours or overnight. (Can be prepared 1 day ahead. Keep refrigerated.)
• Scoop frozen yogurt onto plates. Place pears on plates. Spoon sauce over pears.

Steps:

• Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Add pears and cover with a parchment round. Reduce to a simmer and cook until pears are tender, 20 to 30 minutes. If necessary, turn pears very gently by rotating the stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
• Pour reduced syrup over pears and refrigerate, covered, for at least 6 hours, preferably overnight. Serve in shallow bowls or cups.