Pears In Red Wine Glaze Recipes

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ROASTED PEARS IN RED WINE AND CINNAMON GLAZE



Roasted Pears in Red Wine and Cinnamon Glaze image

Provided by Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons light-bodied red wine, like Beaujolais
1/2 teaspoon cinnamon
6 medium pears, ripe but firm, peeled, quartered, and seeded
3/4 cup sliced almonds
1/4 cup sugar
1 large egg white

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the honey, sugar, wine, and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Roast until tender, 20 to 30 minutes. When the fruit is cooked, remove it from the pan, and reduce the oven temperature to 350 degrees F.
  • Meanwhile, toss the almonds and sugar together, then add the egg white, and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10 to 12 minutes.
  • Serve the fruit warm or at room temperature, with the almonds sprinkled on top.

POIRES AU VIN ROUGE (PEARS IN RED WINE)



Poires Au Vin Rouge (Pears in Red Wine) image

This is a desert that should please any classy crowd with a simple budget. :)

Provided by Shay

Categories     Desserts

Time 5h

Yield 6

Number Of Ingredients 9

3 cups red wine
1 cup white sugar
2 cinnamon sticks
4 whole cloves
1 strip orange zest
1 teaspoon fennel seed
3 whole black peppercorns
2 bay leaves
6 large firm pears

Steps:

  • Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
  • Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
  • Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 71 g, Fat 0.4 g, Fiber 7.7 g, Protein 1.1 g, Sodium 9.2 mg, Sugar 54.5 g

RED WINE POACHED PEARS WITH MASCARPONE FILLING



Red Wine Poached Pears with Mascarpone Filling image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 11

6 firm Bartlett pears
1 bottle red wine
1 vanilla bean, whole
2 cinnamon sticks
2 bay leaves
2 cups sugar
2 (8 ounce) containers mascarpone cheese, softened
1/2 cup heavy cream
Pinch cinnamon
1/2 cup powdered sugar
2 tablespoons butter

Steps:

  • Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
  • Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
  • Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
  • Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

PEARS IN RED WINE GLAZE



Pears in Red Wine Glaze image

Provided by Florence Fabricant

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 6

8 ripe, unblemished pears with stems
Juice of one lemon
1.5 liters dry red wine, about 6 cups
1 cup sugar
1 vanilla bean or 1 tablespoon vanilla extract
1/4 cup cognac

Steps:

  • Peel pears. Using point of swivel-bladed potato peeler, scoop out core from bottoms. Hole should be no more than 1/2 inch in diameter. Place pears in bowl of cold water to which half of lemon juice has been added.
  • Bring wine, sugar and vanilla to simmer in a 3-to-4-quart saucepan. Drain pears, place in simmering wine standing upright and cook gently about 15 minutes, until they are tender but still hold shape.
  • Using slotted spoon to drain well, remove pears to serving dish that will hold them standing upright. Set aside.
  • Raise heat under saucepan and boil wine down until syrupy and reduced to about 1 1/2 cups. This will take at least 20 minutes. Stir in remaining lemon juice and cognac. Strain syrup, pour it over pears and refrigerate until ready to serve, basting with syrup from time to time as they chill. Serve in stemmed goblets.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 45 grams

PEARS IN RED WINE



Pears in Red Wine image

Provided by Moira Hodgson

Categories     easy, dessert

Time 5h15m

Yield 12 servings

Number Of Ingredients 5

12 pears Approximately
1/2 bottle dry red wine
6 tablespoons sugar
Dash cinnamon
1/2 pint heavy cream, lightly whipped

Steps:

  • Peel and core the pears but leave stems intact.
  • Put pears in a heavy casserole large enough to hold them comfortably, stems up. Pour in the wine and enough water to cover the pears. Add the sugar and cinnamon.
  • Simmer, uncovered, for about 5 hours, or until the liquid has reduced to a glaze. If the syrup is too liquid but the pears are cooked, remove them to a serving dish. Boil the liquid down until it is thick enough to coat the spoon. Pour over the pears and allow them to cool at room temperature.
  • Serve the cream separately.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 11 milligrams, Sugar 25 grams

PEARS IN RED WINE WITH A FRESH CHEESE FILLING



Pears in Red Wine with a Fresh Cheese Filling image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

6 ripe Bartlett pears
1 (750 ml) bottle full-bodied red wine
1/2 cup sugar
2 cinnamon sticks
1 (1-inch) wide strip orange peel
3 ounces cream cheese
1/4 cup sugar
1 teaspoon brandy
1/4 cup heavy cream, whipped
1 pint strawberries, tops removed
1/4 cup sugar

Steps:

  • Pears: Peel the pears and core them whole using a melon baller to scoop out the pulp from the bottom. In a large saucepan, place the wine, sugar, cinnamon sticks and orange peel and bring to a boil. Turn the heat down to low and add the pears. Simmer them for about 30 minutes until fork tender. Baste the pears occasionally to make sure they absorb the wine evenly. Remove the pears from the poaching liquid, remove the cinnamon stick and reduce the liquid to 1 cup. Set it aside to cool.
  • Filling: Place the cream cheese, sugar and brandy in a food processor and blend. Transfer it to a bowl and fold in the whipped cream. Place it in a pastry bag with a plain tip and fill the pears. Place them in a shallow serving bowl and pour the reduced liquid over them. Chill.
  • Sauce: Puree the strawberries with the sugar and chill. To serve the dish, cover the pears with the strawberry puree.

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