Poached Raspberry Pears Recipes

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POACHED RASPBERRY PEARS



Poached Raspberry Pears image

Simply scrumptuous! This fruity dessert can be served either warm or chilled.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 6

Number Of Ingredients 5

1/2 cup seedless raspberry spreadable fruit
1 cup apple juice
2 teaspoons grated lemon peel
2 tablespoons lemon juice
3 firm Bosc pears, peeled and cut into fourths

Steps:

  • Mix all ingredients except pears in 10-inch skillet. Add pears.
  • Heat to boiling; reduce heat to medium-low. Simmer uncovered about 30 minutes, spooning juice mixture over pears and turning every 10 minutes, until pears are tender. Serve warm or chilled.

Nutrition Facts : Calories 135, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg

POACHED PEARS WITH RASPBERRY SAUCE



Poached Pears with Raspberry Sauce image

This elegant dessert for two has a wonderful vanilla flavoring that is very satisfying. With an extremely simple raspberry sauce adding a dash of bright color, it is very impressive. -Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 cup water
1/2 cup sugar
1/4 cup white wine or white cranberry juice
2 medium pears, peeled and halved
3 tablespoons seedless raspberry spreadable fruit
1/2 teaspoon vanilla extract
Fresh raspberries and mint leaves, optional

Steps:

  • In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid., In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled. , Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.

Nutrition Facts : Calories 224 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 5g fiber), Protein 1g protein.

EASY POACHED PEARS



Easy Poached Pears image

Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 8

Zest of 1 lemon, cut into thin strips
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
3 cups apple cider
1 cup water
8 Bosc pears (with stems), peeled and cored from bottom
Lemon sorbet, for serving (optional)

Steps:

  • In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
  • Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
  • Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g

POACHED PEARS WITH RASPBERRY SAUCE



Poached Pears with Raspberry Sauce image

This ia a beautiful, light, decadent and festive dessert. if you have not tried poached pears, you really need to! I made these one time a long time ago for freinds who came to dinner and they raved about this dessert! It is actually very easy, if you know me, that is a must but they are also very tasty, Low Cal and have a "wow"...

Provided by Tammy T

Categories     Fruit Desserts

Number Of Ingredients 9

4 bosc pears
64 oz bottle cran-raspberry juice (ocean spray is good)
1/4 c sugar
1 cinnamon stick
4 whole cloves
******for the sauce*******
2 c fresh or frozen raspberries
2 Tbsp reserved juice (from poaching)
1 1/2 Tbsp sugar

Steps:

  • 1. Peel the pears, being careful to keep stem intact. Cut just a straight, small slice of the bottom of each pear so they sit up straight on a plate.
  • 2. Combine juice, sugar, cinnamon stick and cloves in a pot, bring to a boil. Gently place the pears in the boiling juice, bring to a boil again. keep submerged in liquid. Turn heat down and simmer 25-30 minutes.
  • 3. Carefully remove pears from pot with a slotted spoon. Allow to cool completely. Refrigerate for 2 hrs or overnight.
  • 4. For the sauce: Combine raspberries, reserved juice and sugar. Heat slightly to melt the sugar. Cool completely. Drizzle over pears, placing berries around the pears. Sauce can be made ahead of time.

POACHED PEARS



Poached Pears image

Back in 2012, Mark Bittman and Sam Sifton tackled the task of making up a bountiful meal for 15 at a friend's Brooklyn home. "We wanted to impress our guests without driving ourselves crazy. We decided on sturdy and manageable main courses, but we wanted an eye-popping starter and dessert," Mr. Sifton said. These poached pears in port, paired with an orange, almond and olive oil cake, rose to the occasion. Ready in about 45 minutes, and without a lot of fuss over the stove, it's a great way to end a dinner party.

Provided by Mark Bittman And Sam Sifton

Categories     dessert

Time 45m

Number Of Ingredients 4

1 bottle ruby or tawny port
1/2 cup sugar
8 Bosc pears
2 vanilla beans

Steps:

  • Combine the port and sugar in a saucepan with 2 cups water; heat until the sugar dissolves. Add vanilla beans.
  • Peel and core pears. Pour on port mixture and simmer 15 to 40 minutes, until tender.
  • Let pears cool in the liquid.
  • Reduce the liquid to less than a cup. Serve individually with the liquid spooned over.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 52 grams

STUFFED POACHED PEARS WITH RASPBERRY SAUCE



Stuffed Poached Pears with Raspberry Sauce image

A stunning combination of ingredients. I just found this quick and easy recipe from Sargento. I can't wait to try this fruit dessert.

Provided by Lorac

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons ricotta cheese
2 teaspoons blue cheese, crumbled
2 tablespoons chopped pecans
1 teaspoon fresh lemon juice
2 fresh pears, halved and cored
1/8 teaspoon nutmeg
1/2 cup white wine
1 (10 ounce) package frozen raspberries in light syrup, thawed
2 teaspoons cornstarch

Steps:

  • Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg.
  • Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender.
  • Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups.
  • Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble.
  • To serve, place 3 tbls sauce on a plate and top with a pear half.

CAMPARI-POACHED PEARS WITH RASPBERRY SAUCE



Campari-Poached Pears with Raspberry Sauce image

Categories     Fruit     Dessert     Poach     Valentine's Day     Currant     Raspberry     Orange     Pear     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 cups cranberry-raspberry juice drink
1 1/4 cups sugar
1/2 cup Campari
3 3 x 1-inch strips orange peel (orange part only)
6 Bosc pears (each about 7 ounces)
1 lemon, cut in half
1 10-ounce package frozen raspberries in syrup, thawed
4 tablespoons orange liqueur
2 tablespoons red currant jelly
1 cup mascarpone cheese (about 8 ounces)
2 tablespoons powdered sugar
Fresh mint leaves

Steps:

  • Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.
  • Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.
  • Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)
  • Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.
  • Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.

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