Vanilla Orange Cinnamon Poached Pears Recipes

FRENCH ORANGE POACHED PEARS (POIRE AVEC ORANGE)

French Orange Poached Pears (Poire Avec Orange) image

A lovely version of poached pears that I learned when visiting France. The syrup creates a marmalade flavor! It's perfect!

Provided by ladyngetal

Categories World Cuisine Recipes European French

Time 1h45m

Yield 3

Number Of Ingredients 7

Ingredients

1 ½ cups orange juice without pulp
½ cup packed brown sugar
¼ cup white sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
3 whole pears, peeled and cored
½ cup chopped walnuts

Steps:

In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.

Nutrition Facts : Calories 497.8 calories, Carbohydrate 95 g, Fat 13.2 g, Fiber 7.1 g, Protein 4.5 g, SaturatedFat 1.2 g, Sodium 14 mg, Sugar 80 g

VANILLA POACHED PEARS

Vanilla Poached Pears image

Provided by Alton Brown

Categories dessert

Time 2h5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 (750-ml) bottle white wine, Riesling or Viognier
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact

Steps:

Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

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