Red Poached Pears Recipes

SPICED RED WINE POACHED PEARS

Steps:

• Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
• Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
• Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.

SPICED RED WINE-POACHED PEARS

Steps:

• In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

RED POACHED PEARS

Steps:

• In a medium sauce pan combine the wine, water and sugar. Bring mixture to a simmer and stir until sugar dissolves. Stir in orange rind, cinnamon stick and clove. Peel the pears leaving the stems on and arrange them in poaching liquid. Reduce heat to medium so that liquid is simmering. Occasionally rotate the pears. Pears are done when they are soft to the core when stuck with a knife. Remove pears to a bowl with a slotted spoon. Return liquid to a boil and cook until syrupy. Serve each pear with the reduced poaching liquid as a sauce and garnish with toasted almonds;

RED WINE POACHED PEARS

Steps:

• Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
• Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
• Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
• Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.
• In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.
• Use immediately or refrigerate and return to room temperature before filling the pears.

POACHED PEARS IN RED WINE

Steps:

• Gather the ingredients.
• Fill a bowl with cold water and add all but 2 tablespoons of the lemon juice.
• Peel, halve, and core each pear.
• Place them in the bowl of lemon water to rest; the lemon juice will help prevent browning.
• Combine the red wine, sugar, the reserved 2 tablespoons of lemon juice, lemon zest, vanilla extract, and cinnamon in a medium saucepan large enough to hold the pears.
• Bring to a boil, then turn the heat down to reach a low simmer. Add the pears and simmer for 10 to 12 minutes on one side.
• Rotate the pears and continue to poach them for an additional 8 to 10 minutes, or until they are tender and are easily poked through with a fork.
• Remove the pears from the pan and cool them on a cooling rack or old, clean towel.
• Bring the wine sauce back up to a rolling simmer and cook until the liquid has been reduced by half.
• To serve, place one pear into a shallow bowl. Pour a stream of sauce over the fruit.
• Place one scoop of ice cream, mascarpone cheese, or crème fraiche next to the pear (if using). Serve and enjoy.

RED WINE POACHED PEARS

Steps:

• Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Add pears and cover with a parchment round. Reduce to a simmer and cook until pears are tender, 20 to 30 minutes. If necessary, turn pears very gently by rotating the stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
• Pour reduced syrup over pears and refrigerate, covered, for at least 6 hours, preferably overnight. Serve in shallow bowls or cups.