MINTED PEARS
My grandmother would use food coloring to make red and green pears only at Christmastime, and I enjoy carrying on her tradition. When I prepare this for a salad, I fill the centers with fresh fruit, fruit cocktail or cottage cheese. As a dessert, there are more options...a dab of whipping cream with a cherry on top, a drizzle of chocolate on top of the whipped cream or a scoop of sherbet in a contrasting color. -Mary Selner, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2-3 servings.
Number Of Ingredients 6
Steps:
- Peel pears and cut in half lengthwise; remove cores. In a large skillet, bring sugar and water to a boil. Reduce heat; add food coloring and extract. Carefully place pears in syrup. Simmer, uncovered, for 5 minutes or until tender. , Place pears in a deep bowl; pour syrup over pears. Make sure pears are completely covered in the syrup to prevent browning. Refrigerate for at least 1 hour or until serving. Garnish with fresh mint.
Nutrition Facts : Calories 357 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 92g carbohydrate (82g sugars, Fiber 4g fiber), Protein 1g protein.
PEARS IN SYRUP AND MINT
Provided by Jacques Pepin
Categories easy, dessert
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix the corn syrup, lemon juice, and mint together in a bowl.
- Peel the pears and cut the flesh into 1-inch pieces. Add to the mixture, and refrigerate until cold.
- Serve the pears in wine glasses with some of the syrup and mint.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 32 grams
POACHED PEARS WITH RIESLING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Core pears from the bottom, using a small melon baller to scoop out the seeds. Cut a round of parchment to fit inside a large pot (it should be wide enough to hold the pears in one layer). Place pears in pot along with wine, brown sugar, and enough water to just cover pears (2 to 3 cups). Scrape vanilla bean seeds into pot, then drop in pod. Cover with parchment round.
- Bring to a boil, then reduce heat; simmer, turning pears occasionally to coat with liquid, until very tender but not falling apart, 10 to 15 minutes, depending on ripeness and size of pears. Use a slotted spoon to transfer pears to a large bowl. Remove and discard vanilla bean pod. Cover bowl with parchment round (or cut a new one to fit).
- Bring poaching liquid to a boil and cook until reduced to consistency of thin syrup, about 10 minutes. Pour syrup over pears and refrigerate, covered with parchment, until cool. Serve pears in shallow bowls or cups; tuck a chocolate-mint leaf into stem end of each one, if desired.
PEARS IN MINT AND TEA
Provided by Jacques Pepin
Categories easy, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Pour 2 cups water into a stainless steel saucepan. With a vegetable peeler, peel the surface of the lemon, removing long strips of peel. Cut the lemon in half and press it to extract the juice. You should have 2 to 3 tablespoons of lemon juice. Add the lemon peel and juice to the water with the sugar, and mix to combine.
- Peel the pears and cut them into quarters. Remove the cores and place the pear wedges in the saucepan. Add the ordinary tea bag and, if fresh mint is not available, the mint-flavored tea bag. Bring the mixture to a boil over high heat, cover, reduce the heat to low and cook gently for about 20 minutes, until the pear pieces are tender when pierced with the point of a knife or with a fork. Remove from the heat.
- Immediately add the dissolved cornstarch to the saucepan and stir it into the juices to thicken them slightly. Let the pears cool in the syrup.
- When ready to serve, remove the tea bag and discard. If using fresh mint, stir it gently into the syrup. Divide the pears among six plates, about 4 wedges per plate. Spoon some of the syrup over the pears and serve.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 0 grams, Carbohydrate 41 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 31 grams
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