Pears In Red Wine Recipe Mary Berry Recipes

POACHED PEARS IN SPICED RED WINE

Steps:

• Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
• Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
• Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

SPICED RED WINE-POACHED PEARS

Steps:

• In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

POIRES AU VIN ROUGE (PEARS IN RED WINE)

Steps:

• Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
• Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
• Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.

POACHED PEARS IN RED WINE

Steps:

• Remove the pear cores and slice pears lengthwise into eighths or twelfths.
• Set the pan over low to medium heat, bringing the wine to a simmer. Add pepper to taste, and then poach the pears for 5 to 10 minutes, until soft. Flip the pears halfway through so that both sides of the slices spend some time in the liquid.
• Remove the pears from the liquid. If desired, you can reduce the liquid down to a syrup to pour over the fruit. The pears can also be served with caramel sauce, vanilla ice cream or whipped cream.

RED WINE PEARS

Steps:

• Using a sharp vegetable peeler, peel the pears top to bottom, leaving them whole, with stems attached and the core intact.
• Put the pears in a large, wide nonreactive pot (enameled or stainless steel) in one layer. Add the wine, sugar and spices. Cover and bring to a boil, then reduce the heat to a very gentle simmer, and cook for about 30 minutes, or until a skewer inserted encounters no resistance. Remove from the heat and transfer the pears to a deep container, leaving the liquid in the pot.
• Heat the poaching liquid over high and boil down until it is reduced by half. (You should have about 2 1/2 cups syrup.) Pour syrup over pears, and refrigerate overnight if possible.
• To serve, put each pear in a soup plate and spoon over a little of the red wine syrup. Add a dollop of crème fraîche or a scoop of ice cream, and finish with a sprinkling of pomegranate seeds.

PEARS IN RED WINE

Steps:

• Preheat the oven to 450 degrees.
• Peel the pears and cut each crosswise in half. Cut or scoop out the center core.
• Place the pears, one at a time, cut side down on a flat surface. Using a small paring knife, cut each half into a fan shape, slicing down, left to right, at quarter-inch intervals, almost but not quite up to the stem end. Leave the stem end intact.
• Arrange the pear halves cut side down on a baking dish in which they will fit in one layer.
• Combine the wine, cloves, lemon rind and brown sugar in a saucepan, and bring to a boil. Let simmer 5 minutes. Pour this over the pears.
• Baste the pears and cover closely with aluminum foil. Punch a few holes in the foil to allow steam to escape. Place in the oven and bake 25 minutes.
• Carefully remove the pears to a dish, taking care not to break the slices. Pour the liquid into a saucepan, and bring to a boil. Reduce over moderately high heat to about 3/4 cup. Pour this over the pears. When ready to serve, flatten the pears slightly and gently to make a fan pattern.

PEARS IN RED WINE

Steps:

• Peel and core the pears but leave stems intact.
• Put pears in a heavy casserole large enough to hold them comfortably, stems up. Pour in the wine and enough water to cover the pears. Add the sugar and cinnamon.
• Simmer, uncovered, for about 5 hours, or until the liquid has reduced to a glaze. If the syrup is too liquid but the pears are cooked, remove them to a serving dish. Boil the liquid down until it is thick enough to coat the spoon. Pour over the pears and allow them to cool at room temperature.
• Serve the cream separately.

PEARS ROASTED IN RED WINE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cut a small slice off the bottom of each pear so they sit up. Put the pears into a casserole dish and pour over the wine. Cut the butter into cubes and push a cube onto the top of each pear. Sprinkle over the sugar, scatter in the cinnamon and star anise. Cover with a lid or foil, then bake in the oven for 30 mins.
• Remove the pears from the oven, baste them well in their juices, then return to the oven, uncovered, for 40 mins, basting occasionally, until the pears are soft and wrinkled. The pears can be prepared to this point up to 2 days ahead and reheated in a low oven. Serve the pears warm with the juices and a spoonful of something creamy, such as mascarpone.