Stuffed Poached Pears With Raspberry Sauce Recipes

Steps:

• Core pears from the bottom, leaving stems intact. Peel pears. If necessary, cut 1/4 in. from bottom so pears will sit flat. Place in a Dutch oven. Add the pear juice, cinnamon stick, ginger, cloves and nutmeg. Cover and bring to a boil. Reduce heat; simmer for 25-30 minutes or until pears are tender. , Remove the pears and place in serving dishes. Discard cinnamon stick and cloves from poaching liquid. In a small bowl, combine cornstarch and cranberry juice until smooth; stir into liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add raspberries and syrup. Remove from the heat; cool slightly. , In a blender or food processor, puree raspberry sauce in batches until smooth. Strain and discard seeds. Pour sauce over pears. Serve warm, at room temperature or chilled.

Steps:

• In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid., In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled. , Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.

Steps:

• To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches).
• Drop peaches in liquid and poach for 10 minutes.
• Remove the peaches, cover with cold water and slip off the skins.
• Cut each peach in half and remove the stone.
• Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used).
• For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2.
• In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.).
• Stir the remaining berries into the puree.
• Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.

Steps:

• With a stainless steel knife, peel and core the pears. Cut them into eighths. Rub them with lemon so they do not discolor. Set them aside in a covered bowl in the refrigerator until you are ready to use them. Melt the butter in a large skillet. Saute the pears over high heat for 3 to 4 minutes or until they begin to brown. With a slotted spoon, transfer the pears to a serving platter. Deglaze the pan with liqueur and raspberry preserves and reduce until syrupy and thick. Spoon over the pears and garnish with almonds and frozen yogurt or whipped cream if you wish.

Steps:

• Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.
• Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.
• Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)
• Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.
• Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.

Steps:

• Plunge the peaches into boiling water; remove them and slip off their skins. Place the fruit in a saucepan large enough to hold them in one layer. Cover the peches with the lemon juice, white wine, sugar and cardamon, and add enough water to cover if necessary. Poach for 10 minutes, turning frequently. Drain, reserving the cooking liquid. Boil the liquid to one-half cup.
• Cook the raspberries in the peach cooking liquid for five minutes. Puree them in a food processor and strain through a sieve.
• Place a pool of raspberry sauce on each of four plates. Put the peach in the middle and arrange the raspberries, blueberries and blackberries. Garnish with a sprig of mint.

Steps:

• Mix all ingredients except pears in 10-inch skillet. Add pears.
• Heat to boiling; reduce heat to medium-low. Simmer uncovered about 30 minutes, spooning juice mixture over pears and turning every 10 minutes, until pears are tender. Serve warm or chilled.

Steps:

• Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg.
• Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender.
• Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups.
• Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble.
• To serve, place 3 tbls sauce on a plate and top with a pear half.

Steps:

• Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
• Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve.