Poached Pears Recipes

POACHED PEARS

Steps:

• Combine the wine, sugar, cinnamon stick, star anise, clove, orange zest and vanilla bean in a deep pot and bring to a simmer. Add the pears, cover with a heatsafe plate (making sure that it fully submerges the fruit) and cook on low heat until you can pierce the pears easily with a knife, 30 to 45 minutes.
• Serve with whipped cream and ground cinnamon.

VANILLA POACHED PEARS

Steps:

• Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
• Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
• Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
• Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP

Steps:

• In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
• Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
• Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
• In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

EASY POACHED PEARS

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

POACHED PEARS

Steps:

• In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
• Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

POACHED PEARS (POIRES POCHEES)

Steps:

• Bring water to a boil in a saucepan. Add lemon juice and pears and let sit for 2 minutes. Remove pears from the hot water 1 at a time and carefully peel, leaving stem intact.
• Combine wine, sugar, vanilla extract, cinnamon, and star anise in a medium-sized saucepan and bring to a boil. Reduce heat to a simmer. Rinse pears and add to the boiling wine mixture. Use a plate on top of pears to keep them submerged. Simmer until a knife very easily pierces the pears, 10 to 15 minutes. Remove saucepan from heat and allow pears to cool in the wine mixture.
• Serve pears in a bowl, either whole or sliced and cored.

POACHED PEARS

Steps:

• Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
• Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
• Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
• When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

POACHED PEARS

Steps:

• In a saucepan, combine wine, water, vanilla bean and lemon juice. Simmer for 5 minutes. Add pears to poaching liquid and poach for 8 minutes. Remove pears from poaching liquid and continue to reduce sauce by one-half to one-third. Plate pears and pour reduced sauce around each one.