Poached Pears In Port Recipes

RED WINE AND PORT POACHED PEARS WITH MASCARPONE

Red Wine and Port Poached Pears with Mascarpone image

Provided by Anne Burrell

Categories dessert

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups ruby port
1 1/2 cups red wine
1 1/4 cups sugar
2 star anise
2 cinnamon sticks
1 bundle thyme
1 lemon, zested, not grated, but in big strips for easy removal
1/2 vanilla bean, split and seeds scraped
3 Bosc pears, peeled, halved and cored
1 pint mascarpone cheese, at room temperature
1/4 pound block semisweet or dark chocolate, to shave with a vegetable peeler

Steps:

In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid.
Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl.
Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve.
Voila!

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 PORT AND CRANBERRY JUICE WITH PORT SYRUP

Pears Poached in Port and Cranberry Juice with Port Syrup image

Categories Wine Citrus Fruit Dessert Poach Valentine's Day Yogurt Low Sodium Cranberry Pear Fortified Wine Port Fall Winter Anniversary Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 750-ml bottle ruby Port
1/2 cup cranberry juice cocktail
6 tablespoons sugar
1 5 x 1-inch strip orange peel (orange part only)
1 whole star anise
3 large firm but ripe Bosc or Bartlett pears (about 8 ounces each), peeled, halved, cored
1 cup plain low-fat yogurt
2 tablespoons powdered sugar
Mint sprigs (optional)

Steps:

Combine first 5 ingredients in heavy medium saucepan. Bring to boil, stirring twice. Reduce heat to medium; simmer 5 minutes. Add pear halves to liquid. Simmer pears uncovered until tender, turning occasionally, about 20 minutes.
Using slotted spoon, transfer pears to large bowl. Boil cooking liquid until reduced to thin syrup (about 1 1/4 cups), about 15 minutes. Pour syrup over pears in bowl. Cool to room temperature. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
Mix yogurt and powdered sugar in small bowl. Spoon cold syrup onto plates. Place 1 pear half, flat side down, on each plate. Spoon yogurt mixture over pears. Garnish with mint, if desired, and serve.

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.

POACHED PEARS

Poached Pears image

Back in 2012, Mark Bittman and Sam Sifton tackled the task of making up a bountiful meal for 15 at a friend's Brooklyn home. "We wanted to impress our guests without driving ourselves crazy. We decided on sturdy and manageable main courses, but we wanted an eye-popping starter and dessert," Mr. Sifton said. These poached pears in port, paired with an orange, almond and olive oil cake, rose to the occasion. Ready in about 45 minutes, and without a lot of fuss over the stove, it's a great way to end a dinner party.

Provided by Mark Bittman And Sam Sifton

Categories dessert

Time 45m

Number Of Ingredients 4

Ingredients

1 bottle ruby or tawny port
1/2 cup sugar
8 Bosc pears
2 vanilla beans

Steps:

Combine the port and sugar in a saucepan with 2 cups water; heat until the sugar dissolves. Add vanilla beans.
Peel and core pears. Pour on port mixture and simmer 15 to 40 minutes, until tender.
Let pears cool in the liquid.
Reduce the liquid to less than a cup. Serve individually with the liquid spooned over.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 52 grams

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