Poached Pears With Ice Cream Raspberry And Caramel Sacues Recipes

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POACHED PEARS WITH RASPBERRY SAUCE



Poached Pears with Raspberry Sauce image

This elegant dessert for two has a wonderful vanilla flavoring that is very satisfying. With an extremely simple raspberry sauce adding a dash of bright color, it is very impressive. -Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 cup water
1/2 cup sugar
1/4 cup white wine or white cranberry juice
2 medium pears, peeled and halved
3 tablespoons seedless raspberry spreadable fruit
1/2 teaspoon vanilla extract
Fresh raspberries and mint leaves, optional

Steps:

  • In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid., In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled. , Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.

Nutrition Facts : Calories 224 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 5g fiber), Protein 1g protein.

POACHED PEARS WITH ICE CREAM, RASPBERRY AND CARAMEL SACUES



POACHED PEARS WITH ICE CREAM, RASPBERRY AND CARAMEL SACUES image

Categories     Fruit     Dessert     Poach

Yield 4 servings

Number Of Ingredients 11

4 poached pears
1 bottle red wine
5 whole cloves
1 cinnimon stick
5 peppercorns
1 cup raspberries
1 Tb lemon juice
1 cup sugar
1/3 cup water
1/2 cup heavy cream
vanilla ice cream or frozen custard

Steps:

  • Remove the core of the pear from its base. Cut enough of the bottom of pear so it stands. Peal entire pear, but leave stem intact. Repeat for all pears. Place pears in a saucepan and fill with wine. Add cloves, peppercorns and cinnimon stick. Let sit in wine for 30 minutes, and turn pears occassionally if not entirely submerged. Place pan over heat and simmer pears, covered, for about 20 to 30 minutes or until tender. Remove from heat and allow to cool in liquid for another 30 minutes. Remove, place in a bowl and cover. Add raspberries and lemon juice to a food processor and puree. Force through a seive to reomve seeds. Add sugar only if not sweet enough or if raspberries not ripe enough. To make caramel sauce, add sugar and water in a pan and bring to a simmer, stirring until sugar completely dissolves. Cover and bring to a boil for about 5 minutes, or until it begins to color. Continue to boil without lid until it turns a nice caramel color, then stop cooking by placing bottom of pan in a bowl of cool water. Return to burner over medium heat and add cream. Continue stirring until caramel dissolves, adding more cream if it needs thinning. Assemble dessert. In individual bowls add two scoops of ice cream with 1 poached pear. Drizzle with raspberries and caramel sauces. Serve immediately.

ROASTED PEARS WITH CARAMEL SAUCE



Roasted Pears with Caramel Sauce image

This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts

Yield 4

Number Of Ingredients 5

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
½ cup sour cream
¼ cup coarsely chopped toasted pistachios (or your favorite nuts)

Steps:

  • Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
  • Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
  • Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
  • Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 82.9 g, Cholesterol 43.2 mg, Fat 21.3 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 11.5 g, Sodium 146.8 mg, Sugar 70.3 g

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