Pear Sauce With Ginger And Red Wine Recipes

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SPICED RED WINE POACHED PEARS



Spiced Red Wine Poached Pears image

As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems - they make for a more attractive dish. You can serve the pears soon after they're made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They're good on their own or alongside whipped cream or crème fraîche.

Provided by Dorie Greenspan

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 lemon
6 ripe but firm pears
2 cups (480 milliliters) red wine
1/2 cup (120 milliliters) water
3 tablespoons sugar
3 tablespoons honey
2 whole cloves
1 cinnamon stick
1 whole star anise
Lightly sweetened whipped cream or crème fraîche, for serving (optional)

Steps:

  • Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
  • Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
  • Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 34 grams, TransFat 0 grams

POACHED PEARS IN RED WINE



Poached Pears in Red Wine image

Jeff Potter enjoys the science of cooking, which is why he wrote, "Cooking for Geeks: Real Science, Great Hacks and Good Food." For a combined dessert and science experiment, Mr. Potter suggests poaching pears, which causes changes in the structure of the fruit's flesh, breaking down cell walls and affecting the bonds between neighboring cells to create a softer texture that's infused with the flavor of the poaching liquid. While you can get away with poaching pears that are a little underripe, you can also encourage pears to ripen by storing them in a paper bag.

Provided by Tara Parker-Pope

Categories     dessert

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 3

2 medium pears
1 cup red wine
1/4 teaspoon ground pepper

Steps:

  • Remove the pear cores and slice pears lengthwise into eighths or twelfths.
  • Set the pan over low to medium heat, bringing the wine to a simmer. Add pepper to taste, and then poach the pears for 5 to 10 minutes, until soft. Flip the pears halfway through so that both sides of the slices spend some time in the liquid.
  • Remove the pears from the liquid. If desired, you can reduce the liquid down to a syrup to pour over the fruit. The pears can also be served with caramel sauce, vanilla ice cream or whipped cream.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 18 grams

POACHED PEARS IN WHITE WINE AND GINGER SAUCE



Poached Pears In White Wine And Ginger Sauce image

Provided by Enid Nemy

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup sugar, plus 1 tablespoon
1/2 cup water
1 cup dry white wine
1 teaspoon lemon rind, coarsely chopped
2 tablespoons fresh ginger, cut in fine julienne strips
4 pears, preferably Bosc, peeled
3 tablespoons Grand Marnier
1 cup whipped cream

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.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 1 gram, Carbohydrate 85 grams, Fat 4 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 8 milligrams, Sugar 73 grams

SPICED RED WINE-POACHED PEARS



Spiced Red Wine-Poached Pears image

Provided by Ellie Krieger

Categories     dessert

Time 3h50m

Yield 4 servings

Number Of Ingredients 7

2 cups dry red wine, such as cabernet or merlot
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
One 1 by 3-inch strip orange zest
1 cinnamon stick
2 cloves
4 firm, ripe pears

Steps:

  • In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

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