Poached Pears With Creamy Pecan Sauce Recipes

PORK TENDERLOIN WITH PEACH AND PECAN SAUCE

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
• Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced.
• Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired.

POACHED PEARS IN GINGER-LEMON SAUCE

Steps:

• With a vegetable peeler, pare yellow part only of peel from lemon.
• Cut peel into julienne strips to make 1 table- spoon.
• Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
• Bring to a boil.
• Add pears and more water, if needed, to cover them.
• Simmer, covered, until pears are tender when pierced, about 30 minutes.
• Put pears in 6 shallow-rimmed dishes or shallow bowls.
• On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
• Pour syrup over pears.
• Cool, cover and chill until cold or up to 2 days.

POACHED PEARS WITH VANILLA CREAM

Steps:

• Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-qart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
• Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
• Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.
• Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.

POACHED PEARS WITH VANILLA CREAM SAUCE

Steps:

• Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baller, leaving stems intact. In a 2-quart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
• Transfer cooked pears to 4 shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices in the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.