Champagne Poached Pears Recipes

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EASY POACHED PEARS



Easy Poached Pears image

Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 8

Zest of 1 lemon, cut into thin strips
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
3 cups apple cider
1 cup water
8 Bosc pears (with stems), peeled and cored from bottom
Lemon sorbet, for serving (optional)

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.

Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g

POACHED PEARS



Poached Pears image

The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.

Provided by CHRISTINA STJOHN CERICOLA

Categories     Desserts

Time 1h45m

Yield 4

Number Of Ingredients 8

½ (750 milliliter) bottle champagne
1 cup orange juice
1 cup white sugar
4 slices orange
4 whole cloves
1 teaspoon vanilla extract
4 pears, peeled with stems intact
⅔ cup semisweet chocolate chips

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.

Nutrition Facts : Calories 542.2 calories, Carbohydrate 104.7 g, Fat 8.8 g, Fiber 7.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 12.8 mg, Sugar 88.9 g

CHAMPAGNE-POACHED PEAR MUFFINS



Champagne-Poached Pear Muffins image

Makes 12 muffins

Number Of Ingredients 21

½ cup (113 grams) unsalted butter, softened
⅔ cup (133 grams) granulated sugar
⅔ cup (147 grams) firmly packed light brown sugar
2 large eggs (100 grams)
1 tablespoon (18 grams) vanilla bean paste*
2 teaspoons (8 grams) vanilla extract*
2 cups (250 grams) plus 1 tablespoon
(8 grams) all-purpose flour, divided
2 teaspoons (10 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
½ cup (120 grams) whole buttermilk
1¼ cups (250 grams) (¼-inch) chopped Champagne-Poached Pears (recipe follows)
⅔ cup (75 grams) sliced almonds
Garnish: confectioners' sugar
2 large Bosc or Anjou pears (484 grams)
1 cup (240 grams) water, plus more if needed
½ cup (100 grams) granulated sugar
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 cinnamon stick
1 (1-inch-wide) strip orange zest (4 grams)
2 (187-ml split) bottles Champagne

Steps:

  • Preheat oven to 375°F (190°C). Butter and flour a 12-cup muffin pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste and vanilla extract.
  • In a medium bowl, whisk together 2 cups (250 grams) flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  • Pat chopped Champagne-Poached Pears with paper towels to absorb any excess liquid. In a small bowl, toss together pears and remaining 1 tablespoon (8 grams) flour. Fold pears into batter. Spoon batter into prepared muffin cups. Sprinkle almonds onto batter.
  • Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 5 minutes. Garnish with confectioners' sugar, if desired. Serve warm or at room temperature.
  • Peel pears, leaving stems intact. Using a melon baller, core pears from bottom.
  • In a medium saucepan, heat 1 cup (240 grams) water and sugar over medium-high heat until sugar is dissolved and mixture starts to boil. Add vanilla bean and reserved seeds, cinnamon stick, and zest. Add Champagne; return to a boil. Add pears; reduce heat to medium-low. If pears are not fully submerged, add more water until liquid covers pears and they start to float. Shape a small sheet of foil into a circle. Place on top of pears to keep them fully submerged in poaching liquid. Simmer until pears are fork-tender, 30 to 35 minutes.
  • Transfer pears to a bowl. Pour poaching liquid over pears, and let cool to room temperature. Cover and refrigerate until ready to use, up to 1 week.

POACHED PEARS WITH MIXED GREENS



Poached Pears with Mixed Greens image

Special occasions call for deliciously different salads like this. Slices of pretty poached pears add fabulous flavor to a mixed green salad.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

2 medium ripe Bartlett pears
1/2 cup dry red wine or grape juice
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
8 cups fresh arugula or baby spinach
2 cups torn curly or Belgian endive
1/4 cup crumbled blue cheese
3 tablespoons chopped walnuts

Steps:

  • Peel, core and quarter the pears. Place cut side down in an 11x7-in. baking dish. Add wine or grape juice. Bake, uncovered, at 350° for 15-20 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Cool pears to room temperature. , For dressing, in a small bowl, whisk the vinegar, sugar, oil, salt, cayenne, pepper and reserved poaching liquid. Thinly slice the pears. In a large salad bowl, combine the arugula, endive and pears. Drizzle with dressing; toss to coat. Sprinkle with blue cheese and walnuts.

Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 113mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

CHAMPAGNE POACHED PEARS



Champagne poached pears image

Provided by legenrecipes

Number Of Ingredients 7

4 pears
1 cup sugar
1 bottle champagne
2 cups water
1 cinnamon stick, halved
1 lemon, zested
1 orange, zested cream or ice-cream to serve

Steps:

  • Peel the pears, keeping the stems intact if possible. Squeeze a little lemon juice over them to stop them from browning.
  • Place the sugar, champagne, water, cinnamon, lemon and orange zest in a large saucepan over medium heat. Stir until sugar has fully dissolved then increase heat and bring to the boil.
  • Once the poaching liquid has come to the boil, reduce the heat again and add the pears. Cover the pears completely with a piece of baking paper. Cook for 20 minutes or until tender.
  • Allow to cool completely or serve warm with cream or ice-cream and a drizzle of poaching liquid.

CHAMPAGNE-POACHED PEARS



Champagne-Poached Pears image

If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.

Provided by Victoria Granof

Categories     Champagne     Fruit     Dessert     Poach     Valentine's Day     Quick & Easy     Lemon     Pear     Winter     Cookie     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 6

1 bottle champagne, preferably pink (about 3 1/2 cups)
1 cup sugar
Zest of 1/4 lemon
1 teaspoon rose water (optional)
1/2 vanilla bean, split lengthwise (optional)
2 large pears (such as Bosc) or 4 small pears (such as Seckel), peeled (firm, slightly underripe pears work best)

Steps:

  • 1. Combine all the ingredients except the pears in a pot and bring to a simmer.
  • 2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
  • 3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
  • 4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.

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