Cider Poached Pears With Ginger And Walnut Mascarpone Recipes

CIDER POACHED PEARS

Steps:

• Peel pears, and slice in half lengthwise.
• Leave the stems but remove the core.
• In a large, shallow skillet, bring apple cider and spices just to boil over medium heat.
• Add pears.
• Reduce heat to medium-low, and simmer pears until tender, about 20-25 minutes. I flip my pears over half way through.
• Serve pears warm with cider spooned over the top.

CIDER POACHED PEARS WITH GINGER SAUCE AND CARAMELISED NUTS

Steps:

• Preheat the oven to 175 degrees celsius fan assisted.
• Peel your pears and cut them into halves. Use a pairing knife to remove the butt end and the core. You could also use a teaspoon to remove the core. Set aside.
• Bring the cider to a boil along with the ginger in a sauce pan just large enough to fit the pear halves side by side with no overlap. Once boiling place the pears cut side down into the pot and cover with a lid. Simmer the pear halves for 20-30 minutes, flipping them over halfway through. When a tooth pick goes through the pear easily they are done.
• While the pears cook break the pecans and walnuts into small pieces and mix them with the sesame seed and maple syrup. Place the mixture on a lined baking sheet and spread it out into a single layer. Place in the middle of the oven and toast for 10 minutes, giving them a mix halfway through. Once toasted let them cool and then break the caramelised nut and seed mixture into small pieces.
• Once the pears are soft remove them from the pot and set aside. Also remove the ginger pieces if you used fresh ginger. Mix the corn or arrowroot starch with the water until smooth and pour into the simmering cider while stirring continuously. Simmer for another 3-4 minutes or until it thickens into a glaze like sauce.
• Serve the pears in bowls with the ginger cider sauce and I suggest some vegan whipped cream, top with a sprinkling of the caramelised nuts and seeds.
• Serve with:Vegan whipped cream, vanilla cashew cream, vegan custard orvegan vanilla ice cream

CIDER POACHED PEARS RECIPE BY TASTY

Steps:

• Peel the pear, cut in half and core.
• Add the cider, orange juice, star anise, cinnamon stick and vanilla extract to a small to medium pan.
• Bring to boil, then reduce to a simmer.
• Add the pear halves and poach at a low-medium heat for 10-20 minutes (until you can stick a knife through with no resistance).
• Remove the pear halves when cooked.
• Reduce the rest of the mixture over a medium heat until it is a thicker glaze.
• Serve the pears with a dollop of greek yogurt, a handful of toasted almonds and the glaze.
• Enjoy!

HONEY-POACHED PEARS WITH MASCARPONE

Steps:

• Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
• Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
• Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.

RED WINE POACHED PEARS WITH MASCARPONE FILLING

Steps:

• Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
• Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
• Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
• Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

CIDER POACHED PEARS

Steps:

• Combine the cider, sugar, orange juice, orange zest, cloves, cinnamon stick and vanilla bean in a saucepan over medium-high heat. Bring to a simmer and cook just until the sugar dissolves, 2 minutes. Transfer the mixture to the slow cooker. Add the pears, and then cover with a lid and cook on low2 hours, turning the pears halfway through.
• Remove the pears using a slotted spoon and transfer to serving plates or a shallow dish. Carefully strain the poaching liquid back into the saucepan and reduce the liquid by half until thickened and syrupy. Pour the reduced sauce over the pears and chill in the refrigerator an additional 2 hours or up to 2 days.

POACHED PEARS WITH MASCARPONE

Steps:

• Combine the wine, water, sugar and cinnamon in a deep nonreactive saucepan. Bring to a boil and simmer for five minutes.
• Add the pears and simmer 15 minutes, until the pears are just tender. Remove the pears from the liquid, draining them well, and place them in a bowl.
• Boil down the liquid until it is reduced to two cups and has become syrupy. Remove the cinnamon stick. Pour the liquid over the pears and refrigerate at least four hours or overnight.
• To serve, place each pear standing up in a deep dish or goblet. Pour some of the cooking liquid over each.
• Stir the mascarpone to smooth it, then spoon a generous dollop on top of each pear. It will begin to drip down the sides of the pear. Dust with sifted cocoa and serve.

GINGER-SPICED PEARS

Steps:

• Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
• Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
• Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

CIDER POACHED PEARS WITH GINGER AND WALNUT MASCARPONE

Steps:

• Mix the Cider and sugar in a large frying pan and heat it up slowly until all the sugar is dissolved.Stir if need be. Peel, core and halve the pears then place them in the bubbling syrup, rounded side up.They should fit the pan snugly. Reduce the heat and simmer gently for about 30 min or so until soft but still perfectly shaped.Once cooked, remove the pears from the syrup and put in a shallow serving dish. Taste the syrup, if it is too sweet add a dash of lemon juice. Heat again until syrupy and pour over the pears, dust lightly with cinnamon. Whisk the mascarpone, vanilla, icing sugar and milk. (it takes longer than regular cream). Fold in walnuts and ginger and refrigerate until ready to serve.