POACHED PEARS WITH SPICED CARAMEL
For this dish, you skin pears, then poach them in a spiced sugar syrup until they're spoon tender. Once they're cool, serve them drizzled with a fragrant caramel.
Provided by The Hungry Mouse
Number Of Ingredients 17
Steps:
- Make the sugar poaching syrup: Put the water and sugar in a large pot. Be sure to use a pot large enough to accommodate the syrup AND the pears. Squeeze in the lemon juice, then toss in the lemon halves. Whack your oranges into quarters. Take your cloves, and push them into the orange rind, just like little thumb tacks. Toss the clove-studded oranges into the pot. Add the star anise, black peppercorns, and fennel seed.
- Give it all a stir to start the sugar dissolving. Set the pot aside while you deal with the pears.
- Peel the pears. Next, whack off the bottom of the pear to give it a nice, flat base. Set him down on the counter to be sure he's level, and shave off a little more if you need to. You want him to stand up nice and straight. Leave the stem on for presentation.
- Once you've peeled and bottomed your little friend, drop him into the pot of sugar syrup. Repeat with the rest of the pears.
- Set the pot on the stove over high heat. Bring it up to a boil. Once your pot reaches a boil, knock the heat down a little so that the liquid holds a good simmer.
- Simmer the pears for about 15-30 minutes, or until the pears are cooked through. Your cooking time will depend on how big and firm your pears are. (The bigger/firmer they are, the longer they'll take.)
- To check for doneness, fish one of the pears out of the pot with a large spoon. Poke him with a thin, sharp knife. You want the knife to go in easily, right to the center, just like if you were boiling a potato. If it's still firm in the middle, drop him back in the pot and simmer him a while longer.
- Be sure your pears are tender to the center. You want them soft enough that they can be scooped away at with a spoon.
- When the pears are cooked through, transfer them, along with all the cooking liquid, into a large bowl.
- Set the bowl on the counter to cool to room temp, then refrigerate until chilled and ready to serve.
- Make the spiced caramel: Put the brown sugar and white sugar in a medium-sized, heavy bottomed pot. Measure out your spices and put them all in a bowl, so you're ready when you need to dump them into the pot. Also measure out the cream. Set both aside.
- Set the pot on the stove over medium heat.
- Let the sugar start to dissolve undisturbed.
- When it's mostly melted, give it a good stir with a fork.
- Keep the pot on medium heat. Pour in the cream. It will bubble up dramatically, then subside.
- Give the pot a quick stir with a whisk, then drop in the spices.
- Whisk to incorporate. If the sugar gloms up on you, don't fret. Keep whisking. The heat will dissolve it in a minute or two and you'll be OK.
- Simmer the sauce, stirring occasionally, for about 10 minutes, or until it's reduced by about half. (You want to wind up with about 1 cup of sauce.)
- When it's done, pour it into a small bowl or measuring cup through a seive. Discard the solids. Let the sauce cool until it's warm.
- When you're all set to serve dessert, yank the bowl of pears out of the fridge. Fish out one pear with a spoon. Pat him dry with a paper towel. Set him in the middle of a plate. (You see now why that flat bottom was so important.) Drizzle with caramel sauce.
- Repeat with the rest of the pears. Serve, inhale, enjoy!
Nutrition Facts : Servingsize 4 serving, Calories 109 kcal
POACHED PEARS WITH SPICED CARAMEL SAUCE
Categories Dairy Nut Dessert Poach Orange Pear Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Poach pears:
- Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot.
- Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.)
- Make caramel:
- Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm.
- Assemble dessert:
- Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.
EDNA LEWIS'S SPICED PEARS
These sweet, sour and aromatic pears are terrific served with ice cream or yogurt, or they can be canned for preserving after cooking. Edna Lewis calls for Seckel pears, but this recipe works for Bosc or other varieties that will keep their shape when cooked. If you have to substitute, try to find smaller fruit, and halve them lengthwise if needed to fit in the pan. The leftover syrup is delicious in drinks.
Provided by Francis Lam
Categories dessert
Time 7h
Yield 2 1/2 pounds pears, plus about 2 cups syrup
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, toast the cloves, shaking the pan, until they're very aromatic. Add the sugar, vinegar and salt, and bring up to a simmer. Simmer for 5 minutes.
- Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently.
- Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn't completely submerge them. Cook them until they are just tender at their thickest parts; check with a toothpick after 15 minutes of cooking. When the pears are ready, remove the pan from the heat and place a clean plate on top of the pears to keep them submerged in the vinegar syrup. Allow to cool for six hours or overnight.
- Serve right away, store in the refrigerator or can. If you store them in the fridge, you can separate the pears and syrup and use them independently. If you plan on canning, Lewis instructs you to strain the syrup and boil it for 5 minutes. Pack the pears in jars, cover with the hot syrup and process according to your jar manufacturer's directions.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 0 grams, Carbohydrate 105 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 96 grams, TransFat 0 grams
ROASTED PEARS WITH CARAMEL SAUCE
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
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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