Poachedpears Recipes

POACHED PEARS

Steps:

• In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
• Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

EASY POACHED PEARS

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.

POACHED PEARS (POIRES POCHEES)

Steps:

• Bring water to a boil in a saucepan. Add lemon juice and pears and let sit for 2 minutes. Remove pears from the hot water 1 at a time and carefully peel, leaving stem intact.
• Combine wine, sugar, vanilla extract, cinnamon, and star anise in a medium-sized saucepan and bring to a boil. Reduce heat to a simmer. Rinse pears and add to the boiling wine mixture. Use a plate on top of pears to keep them submerged. Simmer until a knife very easily pierces the pears, 10 to 15 minutes. Remove saucepan from heat and allow pears to cool in the wine mixture.
• Serve pears in a bowl, either whole or sliced and cored.

POACHED PEARS

Steps:

• Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
• Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
• Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
• When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

MARSALA-POACHED PEARS

Steps:

• Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
• Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
• Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.

POACHED PEARS

Steps:

• Combine all except pears in saucepan. Boil till sugar is dissolved then add pears.
• Cover and cook 8-10 minutes turning occasionally.
• When pears are barely tender remove from syrup and put in individual serving bowls.
• Boil remaining syrup rapidly uncovered until reduced to 1 cup. Pour over pears.
• Let cool before serving or serve chilled.