POACHED PEARS WITH VANILLA SAUCE
This dessert is a great ending to a special-occasion meal. Whole pears are lightly spiced and chilled, then served with a heavenly custard sauce.-Al Latimer, Bentonville, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a heavy 2-qt. saucepan, combine 1/3 cup sugar and cornstarch; gradually stir in milk and cream until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat., Gradually add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir over medium-low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; place a piece of waxed paper or plastic wrap on top of sauce. Cover and refrigerate. , In a large bowl, combine 6 cups water and 1 tablespoon lemon juice. Carefully peel pears, leaving stems attached. Immediately plunge pears into lemon water. In a large saucepan, combine lemon zest, and the remaining sugar, water and lemon juice. Bring to a boil. Add cinnamon stick, cloves and pears. Reduce heat; cover and simmer for 20-25 minutes or until pears are tender., Carefully remove pears to a plate. Discard cinnamon stick and cloves. Drizzle syrup over pears. Loosely cover and refrigerate for 2-3 hours. To serve, place pears on dessert plates; drizzle with chilled vanilla sauce.
Nutrition Facts : Calories 539 calories, Fat 13g fat (7g saturated fat), Cholesterol 174mg cholesterol, Sodium 33mg sodium, Carbohydrate 107g carbohydrate (96g sugars, Fiber 4g fiber), Protein 4g protein.
POACHED PEARS WITH VANILLA CUSTARD SAUCE
Flavorful poached pears make for a pretty dessert alongside a homemade custard sauce.
Provided by Anna Theoktisto
Time 8h20m
Number Of Ingredients 13
Steps:
- Prepare the Poached Pears: Place pears close together, but not touching, in an even layer in a large saucepan. Add water to barely cover, about 4 to 5 cups. Add honey, sugar, lemon peel strip and juice, cinnamon stick, and tea bags. Scrape seeds from split vanilla bean into saucepan, and add seeds to saucepan. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer until pears are just tender when pierced, about 10 minutes. Add cranberries; return to a simmer. Simmer until cranberries burst, about 3 minutes. Discard tea bags. Cover; chill at least 8 hours or up to 3 days.
- Meanwhile, prepare the Vanilla Custard Sauce: Whisk together sugar and cornstarch in a saucepan. Gradually whisk in milk until smooth. Bring to a simmer over medium heat, stirring constantly. Simmer, stirring constantly, until slightly thickened, about 2 minutes. Remove from heat.
- Whisk egg yolks in a small bowl. While whisking, gradually add about one-third of hot milk mixture to beaten yolks. Whisk egg mixture into remaining milk mixture in pan. Cook over medium-low, stirring constantly, until mixture thickens slightly (do not boil), 1 to 2 minutes. Remove from heat; stir in vanilla. Transfer to a medium bowl. Place a piece of plastic wrap directly on surface; chill about 3 hours.
- To serve, remove pears and cranberries from poaching liquid; arrange on a serving platter. Lightly blot pears with paper towels. Serve with chilled sauce.
POACHED PEARS WITH GRAND MARNIER SAUCE
Poached pears with a wonderful sauce!
Provided by Lynette !
Categories Fruit Desserts
Time 45m
Number Of Ingredients 8
Steps:
- 1. Peel pears, core from the bottoms, cutting to but not through the stem end, leaving the stem intact. Brush with lemon juice and set aside.
- 2. Combine the water and 1 cup sugar in a large saucepan. Bring to a boil; boil, stirring occasionally, until the sugar dissolves. Add the pears; cover, reduce heat and simmer for 15 minutes or until tender. Drain and let cool.
- 3. Combine the egg yolks and 1/4 cup sugar in the top of a double boiler; heat at medium speed of an electric mixer until blended. Bring the watrer in the bottom to a simmer; beat the mixture 5 minutes or until thick and pale. Remove from heat; stir in liqueur. Cover and chill.
- 4. Beat the whipping cream until soft peaks form. Fold into chilled mixture. Serve the pears with the sauce.
SPICED POACHED PEARS IN CHOCOLATE SAUCE
You won't need an excuse to indulge in this updated classic, but if you do, remember that fruit contributes to your 5-a-day!
Provided by Barney Desmazery
Categories Dinner, Treat
Time 1h
Number Of Ingredients 13
Steps:
- In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
- To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.
Nutrition Facts : Calories 642 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 58 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.06 milligram of sodium
POACHED PEARS IN WHITE WINE AND GINGER SAUCE
Steps:
- In a saucepan, combine 1 cup sugar, water, white wine, lemon rind and ginger. Bring to boil, stirring to dissolve sugar.
- Add pears. Poach until tender, 15 to 20 minutes.
- Cool pears in poaching liquid. When cooled, set pears aside. Bring poaching liquid to boil and reduce to approximately Z cup. Remove ginger and reserve. Discard lemon rind.
- Add 2 tablespoons Grand Marnier and blend.
- Sweeten whipped cream with 1 tablespoon sugar and 1 tablespoon Grand Marnier.
- Place pears on four serving plates. Pour sauce over and sprinkle with reserved ginger. Serve with whipped cream mixture.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 1 gram, Carbohydrate 85 grams, Fat 4 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 8 milligrams, Sugar 73 grams
STAR ANISE POACHED PEARS
Here is a delicious example of eastern spices used to complement a western dish. Recipe edited to add sugar (which was left out).
Provided by Xexe383
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar 2 tablespoons water, star anise, cloves, cinnamon stick and vanilla bean in a heavy large saucepan.
- Stir over low heat until sugar dissolves.
- Increase heat and boil with out stirring until syrup turns a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling pan, about 9 minutes.
- Remove from heat add 1 1/4 cups of water (the mixture will bubble vigorously).
- Bring to a simmer, stirring until pieces of caramel dissolve.
- Add pears, cover and simmer until tender, turning pears once about 5 minutes.
- Using a slotted spoon, transfer pears to bowl.
- Boil liquid in sauce pan until thick and syrupy, about 5 minutes.
- Pour syrup over pears toss gently to coat.
- Chill until cold.
- Serve cold.
Nutrition Facts : Calories 193, Fat 0.2, Sodium 3.3, Carbohydrate 50.7, Fiber 5.2, Sugar 41.2, Protein 0.6
ROASTED PEARS WITH VANILLA & GRAND MARNIER
Make and share this Roasted Pears with Vanilla & Grand Marnier recipe from Food.com.
Provided by Tootsie
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Remove the yellow peel from the lemon in 1/2 inch strips and place them in a shallow baking dish that is large enough to hold all the pears.
- Using a small paring knife, cut out about 3/4 of each pear's core from the bottom, leaving the pear intact.
- Squeeze the lemon juice into a bowl.
- Using a basting brush, brush the inside of each pear with lemon juice and sprinkle it with sugar.
- Brush each pear with melted butter.
- Place remaining sugar on a large cutting board or a sheet of waxed paper.
- Roll each pear in sugar so it is evenly coated and place in the baking dish.
- Slice vanilla bean lengthwise down the center and scrape out the seeds.
- Place the seeds and pod in the baking dish.
- Add the water and Grand Marnier.
- Bake the pears for 45 minutes, basting occasionally with the liquid in the dish.
- If they're getting too brown, loosely cover with foil.
- Serve with leftover syrup and vanilla ice cream.
Nutrition Facts : Calories 176.3, Fat 3.1, SaturatedFat 1.8, Cholesterol 7.6, Sodium 28.1, Carbohydrate 40.5, Fiber 5.8, Sugar 29.5, Protein 0.8
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