POACHED PEARS IN WINE (EASY 3 INGREDIENT RECIPE)
Not just any old poached pears as these form a caramelized wine syrup to be served with the pears.
Provided by Lidia Conte
Categories Desserts
Time 25m
Number Of Ingredients 3
Steps:
- Peel, halve (lengthwise) and core four pears and place cut side down in sauté pan.
- Pour wine into pan with the pears. Next, add the sugar.
- Put burner on to medium high heat and bring to a simmer, then add the lid.
- Cook for a few minutes until the pears are still firm, but cooked (poke with a skewer to test them.) Turn them over and cook for one more minute.
- Take the pan off the heat and remove the pears from the liquid in the pan with a large spoon (slotted is best) and set aside.
- Put the pan back onto the burner and bring to a strong simmer over medium high heat. Cook until a syrup forms, then remove from heat immediately after consistency is reached.
- Place pear halves (one or two) on serving plates and drizzle with the caramelized wine syrup. Decorate as desired, or not at all, and serve right away.
Nutrition Facts : Calories 125 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 0 milligrams cholesterol, ServingSize 1/2 pear, Sodium 0 milligrams sodium
POACHED PEARS IN RED WINE
Jeff Potter enjoys the science of cooking, which is why he wrote, "Cooking for Geeks: Real Science, Great Hacks and Good Food." For a combined dessert and science experiment, Mr. Potter suggests poaching pears, which causes changes in the structure of the fruit's flesh, breaking down cell walls and affecting the bonds between neighboring cells to create a softer texture that's infused with the flavor of the poaching liquid. While you can get away with poaching pears that are a little underripe, you can also encourage pears to ripen by storing them in a paper bag.
Provided by Tara Parker-Pope
Categories dessert
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 18 grams
PEARS POACHED IN MEAD
Found recipe in Irish Abroad which says: Pears are often poached in red wine or port, which adds both color and flavor, but I find them even sweeter when the poaching liquid is made with Bunratty Mead. The silky cheese accompaniment - a blend of Irish blue cheese and Italian mascarpone, a soft, triple-cream cheese - is a luxurious addition. Can't wait to try this. Posted for ZWT8 Ireland.
Provided by Jostlori
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat, bring the mead, sugar, water, cinnamon sticks, and orange zest to a boil. Cook for 6 to 8 minutes, or until the sugar dissolves and the mixture is syrupy.
- Reduce the heat to low, add the pears, and simmer, covered, for 25 to 35 minutes, or until the pears are tender. Turn the pears with tongs 2 or 3 times during cooking.
- Remove from the heat and let the pears let cool in the poaching liquid.
- Strain the liquid.
- In a small bowl, whisk together the mascarpone and blue cheese until blended.
- To serve, stand a pear in the center of each of 6 dessert plates, spoon some syrup over them, and place a dollop of the cheese mixture next to each.
Nutrition Facts : Calories 266.8, Fat 5.7, SaturatedFat 3.5, Cholesterol 14.2, Sodium 266.7, Carbohydrate 53, Fiber 5.5, Sugar 42.5, Protein 4.7
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