Midori Poached Pears Recipes

MIDORI POACHED PEARS

Steps:

• Bring Midori, sugar, spices, rinds and water to the boil. Simmer for 5 minutes.
• Peel the pears and remove the base end but leave the stem intact.
• Place pears in hot liquid and simmer for approximately 15mins or until cooked. Cooking time depends on how ripe the pears are.
• Place each pear on a dessert plate.
• Top each pear with 2 tablespoons reserved poaching liquid.
• Garnish with orange rind curls and mint sprigs.

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.

EASY POACHED PEARS

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

POACHED PEARS

Steps:

• In a saucepan, combine the wine, lemon juice, the vanilla bean, sugar and about 2 cups of water. Cover and cook until the sugar has dissolved.
• In another pan, blanch the pears for a couple of minutes, and then drop into cold water. Peel the skins gently with a small paring knife, leaving the stems. Set the pears upright in wine syrup and simmer until they are just tender. Remove them from the pot carefully so they don't bruise. Place them in a pyrex dish and refrigerate.
• Then turn the heat up and boil the syrup until it is reduced by half. Let it cool to room temperature and spoon it over the pears, basting often. The syrup will deepen the color of the pears. In spring, you may want them to remain a lighter red. At Christmas, I leave the pears in the syrup for a longer period of time, until they become almost burgundy in color.
• Remove the pears from the refrigerator about 10 minutes before serving. Garnish with Somebody's Mother's White Chocolate Whipped Cream (see Somebody's Mother's Chocolate and Raspberry Trifle for recipe).

BURGUNDY POACHED PEARS

Steps:

• Peel pears and remove core from bottom end, leaving stem intact.
• If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat.
• Brush pears with orange juice to prevent browning.
• Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil.
• Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally.
• Remove pears from pan, reserving 1 cup poaching liquid.
• Reserve remaining liquid.
• Discard orange slices and cinnamon sticks.
• Place each pear on a dessert plate.
• Top each pear with 2 tablespoons reserved poaching liquid.
• Garnish with orange rind curls and mint sprigs.
• The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.

SPICED POACHED PEARS

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.

VANILLA POACHED PEARS

Steps:

• Place the pears in a large saucepan and pour apple juice in to cover the pears.
• Add vanilla bean and bring the pears to a simmer over medium heat. Simmer until tender, being careful not to burn.
• Allow pears to cool, then serve in the center of a dessert plate. Spoon sauce over the pears, then sprinkle with cinnamon powder and garnish with a sprig of mint.
• Enjoy!