RED WINE POACHED PEAR FILLED WITH VANILLA ICE CREAM AND TOPPED WITH GRANOLA
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, add the wine, sugar, cloves, pears, cinnamon, vanilla and orange zest and bring to a simmer. Cut out a circle of parchment paper and fit this on top of the liquid to keep the pears submerged. Simmer the pears until fork-tender, flipping them once, about 40 minutes. Remove the pears from the wine with a slotted spoon and refrigerate for 10 minutes. Continue to reduce the wine mixture on high heat until it becomes syrupy, about 10 minutes. Remove from the heat and strain.
- Top each pear half with some ice cream, granola and a drizzle of the wine reduction. Finish your art with mint and devour it.
WINE POACHED PEARS WITH CINNAMON ICE CREAM
You're officially an apple, complete with muffin top and belly roll. On the upside, you still have some love for the pear. So treat yourself and others to this simple, Asian-inspired dessert courtesy of Uptown's Steel Restaurant & Lounge in Dallas, Texas.
Provided by I_Cook_For_Firemen
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Bring the first eight ingredients to a boil, then simmer for 10 minutes.
- 2. Add the pears and poach for 15-20 minutes until tender. Remove the pears and cool.
- 3. Reduce the poaching liquid until it is a light syrup consistency, then strain.
- 4. Cut the pears lengthwise into strips and fan them out on a plate. Drizzle the syrup on top. Serve with cinnamon ice cream.
- Just don't, you know, go bananas.
Nutrition Facts : Calories 486.4, Fat 0.2, Sodium 49.9, Carbohydrate 81.5, Fiber 5.3, Sugar 66.2, Protein 0.8
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.
MERLOT-POACHED PEARS WITH VANILLA & CINNAMON
Whole poached pears make an elegant dinner party dessert, with a red wine sauce and fragrant cinnamon and vanilla
Provided by Sara Buenfeld
Categories Dessert, Treat
Time 1h10m
Number Of Ingredients 5
Steps:
- Tip the wine, sugar, cinnamon and vanilla into a deep medium pan and heat gently until the sugar dissolves. Add the pears, making sure they are fully covered by the wine, then simmer for 30 mins until they are just tender. If the pears are very ripe, they may be ready in 20 mins. Can be made up to 2 days ahead - leave the pears in the syrup in the fridge until you're ready to finish the recipe.
- Remove the pears from the pan with a slotted spoon and boil the syrup for 30 mins to reduce it and make it more syrupy. Cool, then chill for up to 2 days. Remove from the fridge 1 hr before serving.
Nutrition Facts : Calories 399 calories, Carbohydrate 65 grams carbohydrates, Sugar 65 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE
A quick and easy recipe for Pears Poached in Red Wine.
Categories Fruit Dessert Poach Low Sodium Orange Pear Red Wine Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
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.
VANILLA & WHITE WINE POACHED PEARS
Make a batch of poached pears and store them in jars to give as part of a homemade Christmas hamper. They go beautifully with ice cream or hot chocolate sauce
Provided by Cassie Best
Time 45m
Yield Makes 2 x 1-litre jars (serves 8)
Number Of Ingredients 8
Steps:
- Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later - it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mix is steaming and the sugar has dissolved.
- Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully place the pears in the steaming liquid, then turn up the heat to medium- low and bring to a simmer. Cover the surface with the circle of baking parchment and cook the pears for 20-30 mins, or until they can be pierced with the tip of a knife with little resistance.
- Meanwhile, sterilise two 1-litre jam jars. When the pears are cooked and still hot, transfer to the jars with any aromatics from the pan. Top up with the poaching liquid so the pears are covered. Seal and leave to cool. Will keep for up to six months in a cool place. Serve with ice cream or hot chocolate sauce, if you like.
Nutrition Facts : Calories 143 calories, Fat 0.2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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