Pears Poached In Red Wine Recipes

RED WINE POACHED PEARS

Steps:

• Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Add pears and cover with a parchment round. Reduce to a simmer and cook until pears are tender, 20 to 30 minutes. If necessary, turn pears very gently by rotating the stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
• Pour reduced syrup over pears and refrigerate, covered, for at least 6 hours, preferably overnight. Serve in shallow bowls or cups.

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.

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.

PEARS POACHED IN RED WINE

Steps:

• Cut a piece of parchment the diameter of the saucepan, and cut a ½ inch circle out of the center to release steam. Set aside. Add wine, water, sugar, cinnamon stick, vanilla bean and star anise to 4 quart saucepan. Place over medium heat, stirring occasionally until sugar has dissolved and mixture has come to a boil. Reduce heat to very gentle simmer. Meanwhile prepare fruit. If you plan to serve the pears whole, cut a slice off the bottom to provide a stable platform if they will not stand on their own. You may omit this step if you plan to serve pears halved lengthwise, fanned or sliced. Draw the vegetable peeler down the fruit to peel, being careful to leave the stem intact, especially if you plan to serve the fruit whole. If you will be poaching halves of pears, cut out tough inner core and scoop out seed pocket using a melon baller. As you work place prepared pears in a bowl of cool water into which you have squeezed the juice of 1 lemon. This acidulated water will prevent the fruit from oxidizing. Gently place fruit in the simmering poaching liquid, and cover with the circle of parchment. The liquid may not completely cover the fruit. Not to worry. That's what the parchment is for. Carefully turn the fruit every few minutes, reaching under the parchment with a rubber spatula or other soft tool, taking care not to nick the pears, keeping the liquid at the barest simmer. Pears should be ready at about 25 to 40 minutes. To check for doneness, insert a sharp paring knife into the bottom of the fruit. It should slide in with a minimum of resistance. Remove from heat and transfer pears to glass bowl. Pick them up carefully - they are easily dropped. Pour poaching syrup over pears, making certain they are submerged. Place fresh parchment over pears, and cover tightly to avoid picking up refrigerator odors. Refrigerate up to 48 hours. To serve pears: over medium heat reduce poaching liquid to a syrupy consistency. Pour Crema d'Inghliterra in a pool on serving plate. Position a whole or half pear on plate. To decorate a plate like the one shown in the Crema d'Inghliterra recipe, drop dots of reduced poaching syrup evenly just inside the edge of the crema. Draw a paring knife through dots in one continuous circular motion, connecting them all to form a ring of hearts. If you do not wish to attempt the ring of hearts, you may drizzle the poaching liquid over the pears and crema. Serve at once!

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.

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.

RED WINE POACHED PEARS

Steps:

• Place all the ingredients (except pears) in a saucepan. Make sure the saucepan is large enough for the pears to fit snugly in there, with just enough wiggle room for the pears to submerge in the poaching liquid at an angle as well.
• Bring the red wine to a simmer while stirring to dissolve the sugar.
• When the wine comes to a simmer, strain the red wine liquid (IF YOU USED FRESH FRUITS), to remove the seeds or fruit pulp. Discard the seeds and pulp, but NOT the cloves, orange peel and cinnamon. Add the cinnamon, cloves and peel back into the liquid and return the liquid back to the saucepan. You can skip this step if you didn't use fresh fruits with seeds and pulp.
• Peel the pears ONLY when the poaching liquid is ready (pears will discolor if you peel them too early).
• Lower the peeled pears into the poaching liquid.
• Let the pears poach in the liquid on medium-low heat (simmering) for 20 - 25 minutes, but rotate the pears every 5 minutes to ensure they poach evenly on all sides, including the tops of the pears.
• When the pears have been poached, keep them upright in the poaching liquid, and remove the saucepan from the heat and allow the pears to cool down in the poaching liquid.
• I prefer to serve poached pears chilled, but they can be served at room temperature as well.
• Before serving, remove the pears from the poaching liquid and leave them on a plate, covered with plastic wrap.
• Heat the remaining liquid in the saucepan, and bring it to a simmer. Simmer for a few minutes until the liquid thickens slightly into a syrup. The cooking time depends on how much liquid is left, so keep an eye on it. If the syrup is too thick, add a little water to thin it out.
• Serve the pears on a serving plate, and brush them a little with the syrup to make the pears look shiny (optional).
• Pour a little syrup over individual pears, and serve with some whipped mascarpone cheese or whipped cream.

PEARS POACHED IN RED WINE

Steps:

• Pour red wine, granulated sugar, a strip of orange peel and a cinnamon stick in a deep sauce pan. Bring to a gentle simmer on medium heat and stir until the sugar is dissolved, about 1 minute.
• Peel the pears, keeping the stem intact, right before adding them to the wine in order to prevent them from discoloring. Place the pears lying down in the wine mixture.
• Cook, partially covered, for 30-35 minutes until the pears are fork tender. Turn the pears over every 10 minutes or so to ensure even cooking and coloring.
• When the pears are tender, carefully transfer them to a plate. Continue simmering the poaching liquid on medium high heat until thick and syrupy, about 20 minutes.
• To serve place a pear either whole or cut in half with the core removed on a serving plate. I use a spoon to scoop out the core. Serve with poaching liquid drizzled over the pears along with a dollop of sweetened whipped ricotta, mascarpone cream or whipped cream, if desired.

RED WINE POACHED PEARS

Steps:

• Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
• Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
• Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
• Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.
• In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.
• Use immediately or refrigerate and return to room temperature before filling the pears.

PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE

Steps:

• Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
• Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.

RED WINE PEARS

Steps:

• Using a sharp vegetable peeler, peel the pears top to bottom, leaving them whole, with stems attached and the core intact.
• Put the pears in a large, wide nonreactive pot (enameled or stainless steel) in one layer. Add the wine, sugar and spices. Cover and bring to a boil, then reduce the heat to a very gentle simmer, and cook for about 30 minutes, or until a skewer inserted encounters no resistance. Remove from the heat and transfer the pears to a deep container, leaving the liquid in the pot.
• Heat the poaching liquid over high and boil down until it is reduced by half. (You should have about 2 1/2 cups syrup.) Pour syrup over pears, and refrigerate overnight if possible.
• To serve, put each pear in a soup plate and spoon over a little of the red wine syrup. Add a dollop of crème fraîche or a scoop of ice cream, and finish with a sprinkling of pomegranate seeds.

PEARS POACHED IN RED WINE RECIPE

Steps:

• In a shallow non-reactive pan (that is, a pan with a surface unaffected by acidic food. Cast iron and aluminum are not suitable, unless coated with a durable finish) large enough to hold the pears, halved, in a single layer. Heat the wine and sugar, stirring to dissolve the sugar. Peel the pears, slice in half lengthwise and scoop out the seed cavity with a teaspoon or melon baller. Add the pears to the warm wine, cover and simmer gently for 15 minutes. Turn the pears over and continue to simmer until the pears are tender, another 15 minutes or so. Actual time will depend on the ripeness of the pears. Remove the pears to a platter or individual serving plates and continue to cook the wine, uncovered, until it is syrupy, and then spoon over the pears. Top with toasted walnut pieces, if desired.

PEARS POACHED IN RED WINE

Steps:

• Peel each whole pear, leaving the stem intact. Then, using a new, clean 'scrubby' pad, gently rub each freshly peeled pear to smooth out the peeler marks. Carefully core each pear to remove the bud and internal seeds. Best to use a small melon baller. This creates a modest internal cavity in the fat section of the pear which allows the spiced poaching wine to better permeate more of the flesh. Finally, cut the bottom of the pear to flatten any curve, allowing it to sit upright.
• Combine the wine, star anise, cloves and cinnamon in a narrow but deep pot capable of holding 4 pears. The pears can go in at this stage as well. If a little more liquid is required to cover the pears, add the rest of the bottle of wine, or add some water. Place the pot over medium heat and bring spiced wine to a gentle boil. Then lower heat to a very slow simmer.
• Poach the pears until a toothpick inserted deeply into the fruit slides fairly easily into the flesh. Depending on initial ripeness, this could take 10 to 20 minutes. During poaching, be sure to turn any pears that rise above the wine level so that each pear is equally colored and flavored. Also, do not poach to a point - so soft - that each pear cannot be lifted and transferred by it's stem.
• When done, transfer pears to a communal serving dish and keep warm. Quickly put a cup of the strained poaching wine into a smaller pot over medium-high heat. Combine a 1/3 teaspoon of cornstarch with a tablespoon or two of the poaching wine. Blend thoroughly so there's no lumps. When the cup of spiced wine reaches a rolling boil, add a fine drizzle of the cornstarch mixture. Reduce the heat and whisk rapidly to thicken the wine to a loose viscous consistency.
• Serve one pear per person, with or without the spiced wine sauce and crushed nuts as garnish.