Sweet Riesling Pears Recipes
SWEET RIESLING PEARS
With these aromatic poached pears simmering away, who needs expensive potpourri? This classic recipe will "wow" your guests as a seasonal dessert. It's simple and sumptuous. -Sunny McDaniel, Cary, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring the wine, sugar and rosemary to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until flavors are blended. , Discard rosemary sprigs. Add pears to saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until tender. Remove pears with a slotted spoon; keep warm. , Bring liquid to a boil; cook and stir for 15-20 minutes or until reduced and amber-colored. Remove from the heat; stir in pears. Serve over ice cream if desired.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 0 protein.
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.
Nutrition Facts : Calories 324 kcal, Carbohydrate 71 g, Cholesterol 8 mg, Fiber 9 g, Protein 2 g, SaturatedFat 1 g, Sodium 13 mg, Sugar 50 g, Fat 2 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
RIESLING POACHED PEARS WITH CARDAMOM CREAM
Riesling is a white wine native to Germany, though it's now also being grown as far afield as California, New York and Australia. Rieslings can range from sweet (labeled Spatlese or Auslese) to dry (labeled Kabinett, Qualitatswein or QbA); they're all known for honeyed, floral notes and stony minerality. They're an especially good match for fruit, as they add clean, not cloying, sweetness. Cardamom, a common ingredient in Northern European and Scandinavian baking, adds a smoky counterpoint.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves.
- Peel the pears, leaving stem intact, if present. Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core. Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring. (The acidity of the wine keeps them from browning). Add just enough water to cover the pears.
- To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid. Place a small plate on top of the paper to make sure the pears are completely submerged. Cook the pears over medium-high heat, just until the liquid comes to a boil. Reduce the heat to low and poach the pears until they are just soft. The pears should be tender enough to pierce with a knife. This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear.
- Remove the pan from the heat and cool the fruit completely in the poaching liquid. Refrigerate the fruit in the liquid in a sealed container until ready to serve. (The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor).
- Pour about half of the poaching liquid into a skillet and bring to a boil over high heat. Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey.
- Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks. Refrigerate until ready to serve.
- To serve, place a pear in a bowl or on a plate. Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream.
HOMEMADE PEAR WINE
This easy homemade pear wine recipe combines just a few simple ingredients to turn an abundance of ripe pears into delicious homemade wine.
Provided by Laurie Neverman
Number Of Ingredients 7
Steps:
- Pears should be ripe enough that stems pull out easily. If not, set aside and wait a few more days. (Pears ripen off the tree.) Wash, trim, quarter and finely chop or crush the pears. Skins are fine to include, but keep the seeds out. Pear seeds are bitter and can give the wine an off flavor. Crush pears with a potato masher or well washed hands. Place pears and raisins into crock.
- In a medium stockpot, dissolve brown and white sugar in two quarts water over low heat. Bring to a boil, and then set aside to cool to lukewarm.
- Add 2 quarts water to fruit mash in crock, then add the sugar water. Stir well to evenly distribute the sugar throughout the mix. Sprinkle yeast and yeast nutrient over top of mash, stir in to mix until completely dissolved and well blended.
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- Cut a thin slice off the bottom of each pear, so they will stand upright. Arrange the pears in a 9- to 10-inch pie pan or similar baking dish. Whisk wine and honey in a medium bowl until well blended; pour over the pears. Add cinnamon sticks, bay leaves and orange zest to the wine mixture around the pears.
- Roast the pears, basting every 15 minutes, until they are wrinkled and tender, 45 minutes to 1 hour, depending on the type of pear used.
- Use a slotted spoon to transfer the pears to shallow dessert bowls. Pour the wine mixture into a small saucepan; bring to a boil. Boil until slightly thickened, about 6 minutes. Drizzle over the pears and garnish with the cinnamon sticks, bay leaves and orange zest. Serve warm, at room temperature or chilled.
WONDERING WHAT TO DO WITH OVERRIPE PEARS? TRY THESE 11 RECIPES
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- Freeze for Smoothies. Do you love to make smoothies? Yes? OK, good, because overripe fruit is perfect for freezing and using in smoothies. Cut off any parts of the pear that have gone bad, cut up the rest, seal it in a zip-close bag and put it in the freezer.
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- Pear Crumble. Pear crumble is not only delicious, itâs also easy to make. Besides pears, the rest of the ingredients are staples you probably already have in your pantry or fridge.
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- Bake Into Fruit Leather. This is pretty much a homemade Fruit Roll-Up. Slow-bake your fruit into pear and cinnamon fruit leather. Although it does take a while in the oven (six to seven hours), itâs worth it.
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- Pear Bourbon Cocktail. Iâm not one for baking, so Iâm not sure I could conquer pear muffins and bread, but this cocktail? It looks too delicious to not give it a try.
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