EASY POACHED PEARS
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
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
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
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
Makes 12 muffins
Number Of Ingredients 21
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
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
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
Provided by legenrecipes
Number Of Ingredients 7
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
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
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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Servings 1Calories 280 per servingTotal Time 30 mins
- Boil four pears for about 20 minutes in a mixture of wine, sugar, lemon, mandarin, vanilla, peppercorns, star anise and coffee.
- Remove the poached pears out of the juice and strain the cooking liquid. (keep the pears and the remaining moisture so you can serve it as a dessert)
POACHED PEARS WITH CARDAMOM SYRUP: AN EASY FRUIT DESSERT
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Ratings 3Category DessertCuisine AmericanTotal Time 20 mins
- Bring wine, water, honey, and cardamom to a boil in a medium saucepan (it should be big enough to hold all your pears, but small enough that you don't have to use extra wine to cover the pears).
- Lower heat to medium and add pears. Simmer for 10 minutes and add lemon or lime juice. Simmer 5 more minutes. Pears are ready when they can be easily pierced with a fork.
- Make Ahead / Leftovers:Store pears in poaching liquid in the refrigerator for up to 5 days. Rewarm in liquid before serving if desired.
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5/5 (5)Total Time 1 hr 45 minsCategory Pancakes, Pancakes And WafflesCalories 287 per serving
- In a medium sized pot, add in the champagne, water, sugar and vanilla bean and heat on medium-high heat until almost boiling, stirring occasionally.
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From spicesinmydna.com
Servings 4Estimated Reading Time 4 minsCategory DessertTotal Time 45 mins
- In a medium saucepan, combine the champagne, sugar, vanilla bean, and star anise. Bring to a boil and gently add the pears. Reduce heat slightly to medium-high and simmer for 20 minutes or until pears are tender, stirring occasionally and turning the pears so they cook evenly. Once finished, remove the pears from the saucepan and let cool for a couple of minutes. Serve warm with ice cream and a generous drizzle of dark chocolate fudge sauce
- In a medium saucepan, combine the heavy cream, corn syrup, brown sugar, salt, and half of the chocolate. Bring to a boil. Reduce heat slightly and simmer for 1-2 minutes or until chocolate has melted. Remove from heat and add remaining chocolate, butter, and vanilla. Stir to combine and until all chocolate has melted.
ROSE-POACHED PEARS RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 348 per servingTotal Time 1 hr
- Combine wine, sugar, lemon zest, vanilla and cinnamon stick in a wide saucepan. Bring to a boil over high heat, stirring just until sugar has dissolved. Reduce heat to medium and simmer for 2 minutes to blend flavors.
- Peel pears and cut in half lengthwise. Use a small spoon or a melon baller to scoop out center core and seeds. Working quickly, gently lower pears into poaching liquid. Place a clean kitchen towel over pears to keep them in liquid. (Be sure all pear halves are submerged. Add water or cook in batches, if necessary.) Simmer until pears are tender when pierced with a knife, 15 to 25 minutes, depending on ripeness. Use a slotted spoon to transfer pears to a large bowl.
- Raise heat to high and bring poaching liquid back to a boil. Boil rapidly until liquid has reduced and thickened slightly, 20 to 25 minutes. Cool slightly, remove cinnamon stick and pour liquid over pears. Serve warm or cover, refrigerate and serve chilled.
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Ratings 3Category DessertServings 6Estimated Reading Time 4 mins
- In a medium pot, combine the Champagne, water, and 1 cup sugar. Slice the vanilla bean in half lengthwise and scrap the seeds into the pot. Add the pods and ground cardamom.
- Cut the poached pears into 1/4-1/2 inch (1/2-1 cm) thick slices. Arrange the slices inside the middle of each of the crepes. Fold the sides of the crepe over the pear slices to make a triangle.
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- Peel and core pears, leaving stems intact. Cut a thin slice from bottom of each pear, forming a base for pears to stand on.
- Place pears upright in a Dutch oven, and pour champagne and orange juice over pears. Add cinnamon stick and whole cloves. Bring mixture to a boil; reduce heat, and simmer for 15 minutes or until pears are tender. Serve pears warm. Garnish, if desired.
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