Pears Roasted In Red Wine Recipes

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ROASTED PEARS IN RED WINE AND CINNAMON GLAZE



Roasted Pears in Red Wine and Cinnamon Glaze image

Provided by Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons light-bodied red wine, like Beaujolais
1/2 teaspoon cinnamon
6 medium pears, ripe but firm, peeled, quartered, and seeded
3/4 cup sliced almonds
1/4 cup sugar
1 large egg white

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the honey, sugar, wine, and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Roast until tender, 20 to 30 minutes. When the fruit is cooked, remove it from the pan, and reduce the oven temperature to 350 degrees F.
  • Meanwhile, toss the almonds and sugar together, then add the egg white, and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10 to 12 minutes.
  • Serve the fruit warm or at room temperature, with the almonds sprinkled on top.

PEARS IN RED WINE



Pears in Red Wine image

Provided by Moira Hodgson

Categories     easy, dessert

Time 5h15m

Yield 12 servings

Number Of Ingredients 5

12 pears Approximately
1/2 bottle dry red wine
6 tablespoons sugar
Dash cinnamon
1/2 pint heavy cream, lightly whipped

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.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 11 milligrams, Sugar 25 grams

RED WINE PEARS



Red Wine Pears image

A classic cool weather dessert, these poached pears taste best if made a day or two in advance giving them time to soak in the red wine syrup. Serve with crème fraîche, whipped cream or ice cream. Use firm Comice, Anjou, Bartlett or Russet pears.

Provided by David Tanis

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

6 slightly underripe small pears
1 (750-milliliter) bottle medium-bodied dry red wine, such as Côtes du Rhône
1 1/4 cups/250 grams granulated sugar
1 teaspoon whole black peppercorns
4 whole cloves
1 (2-inch-long) cinnamon stick
Crème fraîche or ice cream, for serving
1/3 cup pomegranate seeds, for serving

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.

POACHED PEARS IN RED WINE



Poached Pears in Red Wine image

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

2 medium pears
1 cup red wine
1/4 teaspoon ground pepper

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

POIRES AU VIN ROUGE (PEARS IN RED WINE)



Poires Au Vin Rouge (Pears in Red Wine) image

This is a desert that should please any classy crowd with a simple budget. :)

Provided by Shay

Categories     Desserts

Time 5h

Yield 6

Number Of Ingredients 9

3 cups red wine
1 cup white sugar
2 cinnamon sticks
4 whole cloves
1 strip orange zest
1 teaspoon fennel seed
3 whole black peppercorns
2 bay leaves
6 large firm pears

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.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 71 g, Fat 0.4 g, Fiber 7.7 g, Protein 1.1 g, Sodium 9.2 mg, Sugar 54.5 g

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