Ginger And Wine Poached Pears With Pumpkin Whipped Cream Recipes

POACHED PEARS IN WHITE WINE AND GINGER SAUCE

Steps:

• In a saucepan, combine 1 cup sugar, water, white wine, lemon rind and ginger. Bring to boil, stirring to dissolve sugar.
• Add pears. Poach until tender, 15 to 20 minutes.
• Cool pears in poaching liquid. When cooled, set pears aside. Bring poaching liquid to boil and reduce to approximately Z cup. Remove ginger and reserve. Discard lemon rind.
• Add 2 tablespoons Grand Marnier and blend.
• Sweeten whipped cream with 1 tablespoon sugar and 1 tablespoon Grand Marnier.
• Place pears on four serving plates. Pour sauce over and sprinkle with reserved ginger. Serve with whipped cream mixture.

POACHED PEARS WITH GINGER

Steps:

• Bring all the ingredients except the pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.
• Meanwhile, peel the pears and cut them in half lengthwise. Use a small spoon or melon baller to scoop out the core and seeds from each half, leaving the stems intact. Trim the fibrous strip from the center with a paring knife. Gently lower the pears into the pot. If they are not completely covered by liquid, lay a piece of parchment paper directly on the pears.
• Cook until a paring knife slides easily into the pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer the pears to a large bowl; cover with parchment paper. Cook the liquid over medium heat until syrupy, about 15 minutes; discard the vanilla pod and ginger. Let cool. Serve 2 pear halves in each bowl; spoon the syrup over the pears.
• FIT TO EAT RECIPE
• (Per serving)
• Calories: 235
• Fat: 1g
• Cholesterol: 0mg
• Carbohydrate: 50g
• Sodium: 10mg
• Protein: 1g
• Fiber: 5g

GINGER AND WINE POACHED PEARS WITH PUMPKIN WHIPPED CREAM

Steps:

• In large saucepan, heat water, wine and granulated sugar over medium heat until sugar is dissolved. Add lemon, gingerroot and pears. Simmer 15 to 25 minutes or until pears are tender. Remove from heat. Cover; let stand until cool. Remove pears from poaching liquid; discard liquid.
• In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. In large bowl, mix pumpkin with 2 tablespoons of the whipped cream. Fold in remaining whipped cream.
• To serve, spoon pumpkin whipped cream into 8 glasses or dessert bowls. Add 1 pear half to each glass; sprinkle with cookie crumbs.