Apricot Poached Pears Recipes

FLAMBEED VANILLA-POACHED PEARS WITH APRICOT SAUCE

Steps:

• Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
• Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
• To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

APRICOT POACHED PEARS

Steps:

• Put preserves in a 1-cup measure. Cook, uncovered, at 100 percent power in a high-power oven for 1 minute. Remove from oven.
• Stir in 1 tablespoon of the lemon juice and the kirsch. Pass mixture through a sieve into a shallow bowl. Set aside.
• Peel the pears and core them through the bottom. As you work, rub the pears inside and out with the remaining lemon juice to prevent discoloration.
• Roll each apricot lengthwise and put one in the cavity of each pear. Coat the pears in the apricot mixture.
• Arrange pears in a circle around the inside rim of a 2 1/4-quart souffle dish. Cover tightly with microwave plastic wrap. Cook 7 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Serve hot or cold. Put each pear on a plate and spoon some of the remaining sauce over.

CRYO-POACHED ASIAN PEARS WITH GOJI SYRUP

Steps:

• Wash Asian pears well, getting rid of any dirt or debris on the surface of the fruit.

CHOCOLATE-COVERED POACHED PEARS WITH APRICOT-PECAN STUFFING AND CHILE SABAYON

Steps:

• Poach pears
• Cut a circle of parchment paper to fit inside mouth of a heavy large pot. Combine wine, sugar, vanilla bean, canela, anise seeds, and lemon zest in pot over medium heat. Cook, stirring, until sugar dissolves. Add pears and enough water to cover, 3 to 4 cups. Place parchment paper over pears to keep them submerged, and bring liquid to gentle simmer. Simmer until pears are just tender, about 12 minutes. Remove pears, discarding liquid, cool completely, and refrigerate until chilled.
• Make stuffing
• Melt butter or margarine in medium skillet over medium heat. Add pecans and cook, stirring, until lightly toasted, about 2 minutes. Add chopped apricots and cook, stirring, 1 minute more. Add brown sugar and cook mixture, stirring constantly, until light syrup develops, about 1 more minute. Remove from heat and cool.
• Stuff pecan mixture into hollowed pears, packing tightly. Refrigerate until chilled.
• Make chocolate sauce
• Line baking sheet with parchment paper. Melt butter or margarine in small saucepan. Remove from heat and stir in chocolate.
• Remove pears from refrigerator and dip into chocolate sauce, tilting and swirling pan to coat bottom half of each pear.
• Place on parchment paper-lined baking sheet and refrigerate until chocolate is set.
• Make sabayon
• In metal bowl whisk together egg yolks, wine, sugar, and chile powder until well combined. Set bowl over saucepan of simmering water and cook mixture, whisking constantly, until foamy and thick enough that strokes leave a clear path, about 4 to 5 minutes. Remove bowl from over water.
• To serve
• Ladle sabayon into 6 shallow bowls. Place 1 pear in each bowl. Garnish with fresh mint and berries.

POACHED APRICOTS WITH ROSEWATER

Steps:

• Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

POACHED PEAR AND DRIED APRICOTS WITH CHOCOLATE SAUCE

Steps:

• In a heavy saucepan combine the sugar, the rum, and 1/2 cup water and simmer the mixture for 2 minutes. Add the pear, peeled, halved, and cored, and the apricots and poach the fruit, covered, spooning the syrup over the pear occasionally, for 8 to 10 minutes, or until the pear is tender. In a small heavy saucepan combine the chocolate, 2 tablespoons water, and the vanilla and heat the mixture over low heat, stirring constantly, until it is smooth. Transfer the pear halves to a work surface, cut them diagonally, into 1/4-inch-thick slices, and fan them onto 2 plates. Sprinkle the apricots over the pear slices and spoon the chocolate sauce around the fruit.