Pears In Spiced White Wine 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 WINE (EASY 3 INGREDIENT RECIPE)

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.

SPICED RED WINE-POACHED 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.

WHITE WINE POACHED PEARS

Steps:

• Gather the ingredients.
• Thinly peel the pears, making sure to keep the stem intact. Slightly slice the bottom of the pears so they will stand up in the pan and when serving.
• In a large and tall saucepan, stir together the white wine , water, cinnamon stick, vanilla bean, lemon zest, and lemon juice. Bring the mixture to a simmer over medium-high heat.
• Once the liquid is simmering, add the prepared pears and place them standing on the pan. The liquid should cover most of the pears' height.
• Poach the pears, uncovered, for 7 to 9 minutes until their meat is slightly tender, but they are still firm enough to hold their shape. Watch this process carefully as you do not want the pears to overcook or they will collapse.
• Remove the pears from the poaching liquor with a slotted spoon and place them on individual serving plates.
• Return the poaching liquid to a simmer. Add the sugar and allow the mixture to reduce in volume by half or about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon.
• Remove the cinnamon stick and vanilla bean from the syrup and strain the liquid through a fine sieve.
• Drizzle each pear with the wine syrup and add any other topping that you'd like.

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.

PEARS POACHED IN SPICED WINE

Steps:

• Heat wine, sugar, water, peppercorns, bay leaves, rosemary, thyme, cinnamon, vanilla bean and lemon zest to a boil in a large saucepan over high heat.
• Meanwhile, remove the pear cores with a melon baller.
• Add pears to saucepan; reduce heat to a simmer. Poach the pears until tender enough for a knife to pierce them without resistance, at least 20 minutes, longer if the pears are less ripe.
• Let pears cool in the poaching liquid, about 15 minutes.
• Place the pears on a serving platter.
• Strain the poaching liquid through a sieve into a large saucepan; discard the solids. Heat the liquid to a boil; reduce heat to low. Cook until reduced to a thick syrup, about 45 minutes. Let cool slightly.
• Serve the pears drizzled with the warm syrup.

PEARS IN SPICED WHITE WINE

Steps:

• Combine white wine, sugar, spices and peel of lemon in a suited pot.
• Heat up but do not let it boil.
• Meanwhile put the lemon juice into a bowl.
• Peel the pears and quarter them lenghtwise. Core them. Put them into the bowl with lemon juice to avoid browning.
• After you have prepared all pears this way add them and the lemon juice to the wine mixture.
• Poach the pears for about 10 - 15 minutes, but don't let them boil. The pears should be soft, but still a bit firm at the end.
• Put the pears into a suited preserving jar and cover them with white wine brew. Do not remove the spices.
• Store them in the fridge for at least 12 hours to blend all the flavors.
• Enjoy.
• NOTE: there might be more white wine brew than you need. Put it in the fridge and enjoy it cold with a bit of ice and a lemon wedge.
• SERVING: Serve the pears at room tempearture with a dollop of your favorite ice cream for an easy dessert. Add some of the white wine brew to it.
• NOTE: try these pears also in an easy pear cake or tarte. The peares will be soft and their flavor will blend into the cake and will make it moist.
• Cooking time does not include time for cooling.