Orange Muscat Pears Recipes

ORANGE MUSCAT PEARS

Steps:

• Combine the wine, honey, orange juice and coriander in a non-reactive three-quart sauce pan. Bring to a simmer and simmer for five minutes.
• Add pears and cook until they are just tender, about 15 minutes. Remove pears to a serving dish with a slotted spoon, draining them well.
• Boil cooking liquid until reduced by half. Stir in marmalade. Pour syrup over pears. Serve warm or cool.

ORANGE-MUSCAT PEARS

Steps:

• Preheat the oven to 350 degrees.
• Select a deep, ovenproof, nonreactive saucepan that will hold the pears snugly when they are placed in it upright. Pour the wine and orange juice into the pan.
• Peel the pears, taking care to leave the stems intact. If desired, remove the cores, digging them out with the point of a vegetable peeler or knife. As the pears are peeled, place them upright in the saucepan, coating them with the wine mixture so they do not discolor.
• Place the saucepan in the oven and bake the pears for 3 hours, basting occasionally, until they are very tender.
• Remove the pears from the oven and carefully transfer them to a dish that will still hold them upright.
• Add the orange zest and honey to the saucepan and boil the remaining liquid until it is reduced to about 1/3 cup, turns a caramel color and becomes very syrupy. Toward the end of the cooking, the syrup will start to boil up in the pan; remove it from the heat and allow it to settle to determine whether it needs additional boiling. Do not allow the syrup to scorch. Pour it over the pears. Refrigerate them until serving time.
• Serve the pears in chilled goblets or dishes, with sorbet or ice cream on the side, if desired.

MAPLE-ORANGE PEAR CRISP

Steps:

• Preheat oven to 375°. Place first nine ingredients in a food processor; pulse until crumbly. Grease an 8-in. square baking dish with 1 teaspoon butter., Peel, core and cut each pear lengthwise into 8 wedges; toss with lemon juice. Place in prepared baking dish., In a small saucepan, combine syrup, butter, orange zest and cinnamon; bring to a boil, stirring constantly. Pour over pears. Sprinkle with crumb mixture. Bake until golden brown and pears are tender, 30-40 minutes. Serve with ice cream.

MUSCAT POACHED PEARS

Steps:

• Combine Muscat, sugar, and 3 cups water in a wide 6-quart saucepan, and bring to a boil over high heat. Stir until sugar is dissolved. Add pear halves to liquid, and reduce heat to a low simmer. Cut a piece of parchment paper to fit just inside pan, and cover pears. Cook until pears are just barely tender, about 20 minutes. Remove from heat, and allow to cool in liquid.
• Remove pears from liquid, and use a melon baller or paring knife to remove core. If preparing pears in advance, store in poaching liquid and refrigerate in an airtight container for up to 2 days.

POACHED PEARS WITH ORANGE CREAM

Steps:

• Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from bottom to level if necessary. Place pears on their sides in a large saucepan. Add water, wine, sugar and vanilla. Bring to a boil. Reduce heat; simmer, covered, turning once, until pears are almost tender, 35-40 minutes. (For more intense flavor and color, leave fruit in cooking liquid and refrigerate overnight.), Meanwhile, combine sour cream, confectioners' sugar, orange zest and extract. Refrigerate until serving., Remove pears with a slotted spoon; pat dry and, if warm, cool to room temperature. Discard cooking liquid. Place pears on dessert plates. Serve with orange cream; if desired, top with additional grated orange zest.

FRENCH ORANGE POACHED PEARS (POIRE AVEC ORANGE)

Steps:

• In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
• Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.

SCARLET POACHED PEARS

Steps:

• Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
• Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.