POACHED PEARS IN WINE (EASY 3 INGREDIENT RECIPE)
Not just any old poached pears as these form a caramelized wine syrup to be served with the pears.
Provided by Lidia Conte
Categories Desserts
Time 25m
Number Of Ingredients 3
Steps:
- Peel, halve (lengthwise) and core four pears and place cut side down in sauté pan.
- Pour wine into pan with the pears. Next, add the sugar.
- Put burner on to medium high heat and bring to a simmer, then add the lid.
- Cook for a few minutes until the pears are still firm, but cooked (poke with a skewer to test them.) Turn them over and cook for one more minute.
- Take the pan off the heat and remove the pears from the liquid in the pan with a large spoon (slotted is best) and set aside.
- Put the pan back onto the burner and bring to a strong simmer over medium high heat. Cook until a syrup forms, then remove from heat immediately after consistency is reached.
- Place pear halves (one or two) on serving plates and drizzle with the caramelized wine syrup. Decorate as desired, or not at all, and serve right away.
Nutrition Facts : Calories 125 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 0 milligrams cholesterol, ServingSize 1/2 pear, Sodium 0 milligrams sodium
INSTANT POT® POACHED PEARS WITH PORT WINE
The most amazing elegant dessert in an instant. Try these quick and easy poached pears cooked with port wine and spices, made in minutes in your Instant Pot®, ready to entertain any guests. Serve with vanilla ice cream.
Provided by Fioa
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Combine water, port, orange juice, sugar, orange zest, cinnamon sticks, and cloves in a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and set timer for 3 minutes, until liquid begins to slightly simmer.
- Place pears inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Transfer pears to a plate to cool, leaving juices in the pot.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Discard cinnamon sticks from the sauce. Place poached pears in bowls and drizzle with port sauce.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 77.4 g, Fat 0.5 g, Fiber 6.1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 12.8 mg, Sugar 62.5 g
PEARS IN PORT WITH MERINGUE CREAM
This festive make-ahead pudding is a great way to use up leftover port (or red wine)
Provided by Sara Buenfeld
Categories Dessert
Time 2h
Number Of Ingredients 9
Steps:
- Pour the port into a large pan with 600ml water, add the sugar and cinnamon, then heat until the sugar dissolves. Add the pears, bring to the boil, then cover and simmer for 20-30 mins until tender all the way through. They are ready when a cocktail stick can be easily pushed through each one. Depending on the size of your pan, you may need to cook the pears in 2 batches using the same port syrup, or turn the pears several times as they cook so they become an even colour. Let the pears cool in their syrup, preferably overnight to allow the syrup to really stain them. Will keep for 3 days in the fridge.
- Check the consistency of the syrup. If it is very thin, boil it in a pan to reduce the amount and concentrate the flavour.
- To serve, whip the cream with the sugar and vanilla until it holds its shape, then fold in the meringue. Sprinkle with the cinnamon. Arrange the pears in a shallow dish and spoon over the syrup. Allow guests to help themselves to both pears and cream.
Nutrition Facts : Calories 489 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
PEARS POACHED IN PORT WITH MASCARPONE
I usually garnish this dessert with hazelnut praline, but a sprinkling of chopped toasted hazelnuts is a simpler way to add a nutty, crunchy contrast.
Provided by Frank McClelland
Categories Dessert
Yield four.
Number Of Ingredients 14
Steps:
- In a small, deep saucepan, bring the port to a boil over high heat; let it boil rapidly for a few minutes to burn off the alcohol. Lower the heat, add the sugar and water, and simmer, stirring until the sugar dissolves. Remove the pan from the heat.
- Peel the pears and core them from the bottom, leaving the stem intact. As you do this, add them to the syrup. (The syrup should cover the fruit. If not, add more sugar syrup made from equal amounts of water and sugar.) Add the cinnamon, clove, cardamom, orange and lemon zest, and peppercorns. To keep the pears moist as they cook, cover them with parchment or cheesecloth.
- Return the pan to the stove and bring to a gentle simmer. Poach the pears until tender when pierced with a skewer or knife, 15 to 30 minutes. Remove from the heat and let cool in the syrup.
- Just before serving, beat the mascarpone, sugar, and Frangelico with an electric mixer until soft peaks form. Divide among four dessert plates. Arrange the pears on the mascarpone. Taste the poaching liquid and reduce to concentrate the wine flavor if necessary. Drizzle a little of the liquid over the pears and top with the hazelnuts.
Nutrition Facts : ServingSize four., Calories 560 kcal, Fat 340 kcal, SaturatedFat 20 g, TransFat 38 g, Carbohydrate 45 g, Fiber 5 g, Protein 7 g, Cholesterol 70 mg, Sodium 15 mg, UnsaturatedFat 17 g
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.
Nutrition Facts : Calories 324 kcal, Carbohydrate 71 g, Cholesterol 8 mg, Fiber 9 g, Protein 2 g, SaturatedFat 1 g, Sodium 13 mg, Sugar 50 g, Fat 2 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
POACHED RED PEARS IN PORT WINE
Steps:
- Peel and core the pears. Place them in a saucepot with anise and Port wine. Bring to a boil and cook until the alcohol is burned off - be careful as the mixture may ignite. Once alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are fully submerged. Pears should simmer for at least 35 to 40 minutes. Remove the pears once they are tender. Return the port to a simmer and cook until reduced by 3/4 and syrupy.
- In a small saucepan, place ginger root and 4 to 5 tablespoons of sugar. Cook until sugar caramelizes. Remove from the heat and place on a parchment lined sheet pan to cool.
- Melt chocolate over a double-boiler.
- Whip cream to stiff peaks. Sweeten with powdered sugar and a pinch of cinnamon. Set aside to chill.
- Use the reduced wine as a sauce or garnish. Once pears are done and tender, place on plate. Fill with chocolate and top with whipped cream. Garnish with candied ginger and drizzle with reduced wine. Serve warm.
POACHED PEARS WITH GINGER AND PORT
Categories Fruit Ginger Dessert Poach Low Sodium Pear Port Spring Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
- In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
- Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.
PEARS IN PORT WINE
Steps:
- Peel the pears, but leave them whole. With the stem end intact, cut off a thin slice at the bottom so that the pears can stand upright.
- In a nonreactive saucepan, bring the port, sugar, and 2 cups water to a boil.
- Place the whole pears in the liquid, lower the heat, and simmer, uncovered, for about 35 minutes, turning the pears occasionally, until they are tender.
- Remove the pears with a slotted spoon and set aside to cool.
- Increase the heat under the saucepan and reduce the liquid by half by boiling vigorously for 20 minutes to a medium-thick syrup. Add the Cointreau and vanilla.
- Place the pears upright in a serving dish and spoon the reduced syrup over them. Chill for at least 2 hours before serving.
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- Place the port, water, sugar, vanilla, lemon juice, lemon peel, cinnamon stick and cloves in a deep saucepan and bring to a boil over medium-high heat.
- Meanwhile, peel the pears, leaving the stems on. Using a melon baller or small spoon, carefully hollow out the core and seeds through the bottom. Cut a thin slice from the bottom of each pear so that they'll stand upright for serving.
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