Pears Poached In Peppered Port Recipes

POACHED RED PEARS IN PORT WINE

Poached Red Pears in Port Wine image

Provided by Food Network

Categories dessert

Time 2h20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 red pears
1 bottle port wine
1 star anise
1/2-ounce ginger root, julienned
4 to 5 tablespoons sugar
8 ounces semisweet chocolate
1 cup whipping cream
Powdered sugar
Ground cinnamon

Steps:

Peel and core the pears. Place them in a saucepot with anise and Port wine. Bring to a boil and cook until the alcohol is burned off - be careful as the mixture may ignite. Once alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are fully submerged. Pears should simmer for at least 35 to 40 minutes. Remove the pears once they are tender. Return the port to a simmer and cook until reduced by 3/4 and syrupy.
In a small saucepan, place ginger root and 4 to 5 tablespoons of sugar. Cook until sugar caramelizes. Remove from the heat and place on a parchment lined sheet pan to cool.
Melt chocolate over a double-boiler.
Whip cream to stiff peaks. Sweeten with powdered sugar and a pinch of cinnamon. Set aside to chill.
Use the reduced wine as a sauce or garnish. Once pears are done and tender, place on plate. Fill with chocolate and top with whipped cream. Garnish with candied ginger and drizzle with reduced wine. Serve warm.

PEARS POACHED IN PEPPERED PORT

Pears Poached in Peppered Port image

Make and share this Pears Poached in Peppered Port recipe from Food.com.

Provided by Outta Here

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups port wine
1/4 cup sugar
3 pieces lemon rind, 2-inches each
1 tablespoon lemon juice
20 black peppercorns
5 whole cloves
1 piece cinnamon stick, 3-inches
4 bartlett pears, peeled, cored, halved
4 sprigs of fresh mint

Steps:

Combine first 7 ingredients in a large saucepan; bring to a boil.
Add pear halves; cover, reduce heat, and simmer 8 minutes or until tender.
Remove pear halves with a slotted spoon, and place in a large shallow bowl. Cover and chill.
Bring wine mixture to a boil, and cook 8 minutes or until reduced to 1 cup.
Pour wine mixture through fine mesh sieve into a small bowl; discard spices and lemon. Cover and chill.
Place 2 pear halves in each of 4 dessert dishes; top with sauce. Garnish with mint sprigs.

Nutrition Facts : Calories 445.4, Fat 0.8, SaturatedFat 0.2, Sodium 24.4, Carbohydrate 66.4, Fiber 6.5, Sugar 43.9, Protein 1.2

PEARS POACHED IN PORT WITH CRANBERRIES

Pears Poached in Port with Cranberries image

Categories Fruit Juice Berry Dessert Christmas Cranberry Pear Port Winter Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

8 whole allspice
1 tablespoon pink peppercorns
1 (2-inch) piece fresh ginger, cut crosswise into 1/4-inch-thick slices
1 (2-inch) cinnamon stick
1 (4- by 1-inch) strip of zest from a navel orange, removed with a vegetable peeler
3 cups cranberry juice cocktail
2 cups Tawny Port
1/2 cup dried cranberries
1/2 cup sugar
4 firm-ripe Bosc or Anjou pears with stems
Special Equipment
an 8-inch square of cheesecloth

Steps:

Tie allspice and peppercorns in a cheesecloth bag with kitchen string. Put bag in a large saucepan with remaining ingredients except pears and bring to a boil, stirring occasionally until sugar is dissolved. Reduce heat and simmer, uncovered, 15 minutes.
Peel pears, leaving stems intact, and arrange on sides in poaching liquid. Simmer, uncovered, gently turning from time to time, until tender, 20 to 40 minutes depending on ripeness.
Discard cheesecloth bag and carefully transfer pears with a slotted spoon to a bowl. Boil poaching liquid until reduced to about 1 1/2 cups, about 10 minutes. Discard ginger, cinnamon stick, and zest. Serve pears warm or at room temperature with syrup.

POACHED PEARS WITH GINGER AND PORT

Poached Pears with Ginger and Port image

Categories Fruit Ginger Dessert Poach Low Sodium Pear Port Spring Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 6

Ingredients

a 1 1/2-inch piece fresh gingerroot
2 firm-ripe Bartlett, Anjou, or Comice pears with stems intact
3 to 4 cup water
1/2 cup sugar
1/4 cup Tawny Port
2 tablespoons fresh lemon juice

Steps:

Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.

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