Delia Smith Poached Pears Recipes

POACHED PEARS IN SPICED RED WINE

Steps:

• Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
• Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
• Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

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.

FRESH PEACHES BAKED IN MARSALA WITH MASCARPONE CREAM

Steps:

• Begin by halving the peaches and removing their stones, then place the halves in a bowl, pour boiling water over them and, after 30 seconds, drain them and slip off their skins. Now place the peach halves in the shallow baking dish, mix the sugar and Marsala in a jug and pour it over the peaches. Add the cinnamon stick and vanilla pod to the dish, then place it on the centre shelf of the oven and bake without covering for 35-40 minutes. Then remove the peaches from the oven and drain off all the juices into a small saucepan. Mix the arrowroot with a little cold water and then add it to the saucepan and whisk over a gentle heat until slightly thickened. This will happen as soon as it reaches simmering point. Then pour it back over the peaches and leave to cool. Cover and refrigerate for 24 hours to allow the flavour to develop fully. To make the mascarpone cream, simply beat all the ingredients together thoroughly and pile into a pretty serving bowl to hand round separately.

SAFFRON-POACHED PEARS

Steps:

• Peel the pears, leaving the stalk intact. Crush the cardamom pods.
• Combine all the ingredients in a saucepan with 1 litre of water, bring to a simmer and gently poach the pears for about 2 hours or until tender. Remove from the heat, allow to cool, then refrigerate overnight to steep.
• Before serving, remove the pears and set aside to bring to room temperature.
• Boil the syrup until reduced to a sticky glaze, about 250ml. Drizzle about 2 tablespoons of saffron glaze over the pears, then serve with ice cream or cream.