Poached Seckel Pears With Clove Granite Recipes

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PORT-AND-SPICE POACHED PEARS WITH GRANITA



Port-and-Spice Poached Pears with Granita image

Until you've tried this dessert, you may not have tasted a pear's multiple personalities.

Yield Makes 4 servings

Number Of Ingredients 11

4 firm-ripe Bosc pears
2 cups unsweetened white grape juice
2 cups ruby Port
1/4 cup sugar
6 green or white cardamom pods, smashed
1 (1-inch) piece cinnamon stick
2 whole cloves
1 1/4 cups water
3 tablespoons fresh lemon juice
2/3 cup créme fraîche, well stirred
parchment paper

Steps:

  • Peel pears, leaving stems intact. Cut a round of parchment paper to fit inside a wide 4-quart heavy pot.
  • Bring grape juice, Port, sugar, spices, and 1 cup water to a boil in pot over moderate heat, stirring until sugar is dissolved. Add pears, arranging them on their sides in 1 layer (pears will not be covered by liquid). Cover pears directly with round of parchment. Reduce heat to low and poach pears, turning occasionally, until just tender when pierced with a sharp knife, about 25 minutes. Remove from heat and let pears steep in liquid, covered with parchment, turning occasionally, at least 2 hours and up to 3.
  • Carefully transfer pears with a slotted spoon to a shallow dish, reserving poaching liquid. Let pears stand at room temperature or chill, covered with parchment.
  • Pour poaching liquid through a fine-mesh sieve into a bowl (discard spices) and return to pot. Boil, uncovered, until liquid is reduced to about 2 1/2 cups, 25 to 30 minutes. Remove from heat and stir in lemon juice and remaining 1/4 cup water. Pour liquid into an 8- to 9-inch square baking pan (not nonstick).
  • Freeze liquid 1 1/2 hours, then scrape and stir with a fork, crushing any lumps. Repeat, scraping every hour until evenly frozen, about 4 hours more.
  • Bring chilled pears to room temperature before serving, about 30 minutes.
  • Cut a thin slice from bottom of each pear, then stand pears upright on chilled plates. Scrape granita, then serve pears with granita and créme fraîche.

CRANBERRY-POACHED PEARS



Cranberry-Poached Pears image

Pears take on an eye-catching crimson cast when poached with vibrant cranberries. Their pleasing tartness can be countered by a sliver of rich goat cheese or a dollop of creme fraiche or yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

8 small pears, such as Seckel or Forelle, peeled, stems intact
2 tablespoons superfine sugar
1 cinnamon stick
1 large strip (4 to 5 inches) orange peel
1 large strip (4 to 5 inches) lemon peel
5 tablespoons honey
1 teaspoon fresh lemon juice
1 vanilla bean, split lengthwise
2 3/4 cups (10 ounces) fresh cranberries
1 tea bag, such as green tea or fruit tea
1/4 cup dried cranberries (optional)
Greek yogurt, creme fraiche, or soft goat cheese, for serving

Steps:

  • Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes.
  • Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
  • Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight.
  • Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese.

POACHED SECKEL PEARS WITH CLOVE GRANITE



Poached Seckel Pears With Clove Granite image

Provided by Molly O'Neill

Categories     dessert

Time 3h20m

Yield Four servings

Number Of Ingredients 11

3 cups water
25 cloves
1 cup light-brown sugar
1 tablespoon balsamic vinegar
1 750-ml bottle gewurztraminer
3 cloves
1/4 cup honey
1/8 teaspoon ground nutmeg
1 lemon, thinly sliced
1 orange, thinly sliced
12 Seckel pears, peeled

Steps:

  • For the granite, combine the water, cloves and light-brown sugar in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Set aside to cool. Remove the cloves and stir in the vinegar. Pour into a shallow metal pan and place in the freezer. Freeze until firm but not frozen solid, about 2 hours, stirring every 20 minutes.
  • For the pears, combine the wine, cloves, honey and nutmeg in a nonreactive saucepan and bring to a boil. Reduce to a simmer and add the lemon and orange slices and the pears. Cover and simmer until the pears are tender, about 15 minutes. Remove the pears and fruit slices with a slotted spoon and set them aside. Raise the heat and simmer the poaching liquid until reduced to 1 cup, about 30 minutes. Set aside to cool.
  • Coat 4 plates with the poaching liquid and place 3 pears in the center of each plate. Arrange the orange and lemon slices around the pears and place a scoop of the granite beside them. Serve immediately.

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