Best Braised Pears Recipes

JACQUES PEPIN'S BRAISED PEARS IN CARAMEL SAUCE

Steps:

• Preheat oven to 425 degrees.
• Peel pears and cut in half lengthwise. Remove cores. Place pear halves flat side down in single layer in 1 or 2 large baking or gratin dishes. Sprinkle sugar over pears and dot with butter.
• Place in oven and bake 35 minutes. By this time sugar should have caramelized and pears should be tender when pierced with point of knife. If pears are not tender continue cooking 5 to 10 minutes. Pour cream over pears and return to oven. Bake 10 to 15 minutes more, basting every 5 minutes with cream.
• Cream should have reduced and thickened and turned nice ivory color. If sauce seems to be separating, add a tablespoon or two of hot water.
• Remove pears from oven, allow to cool slightly. Serve directly from baking dish.

RED-WINE-BRAISED DUCK LEGS WITH ROASTED PEARS AND ONIONS

Steps:

• Trim excess fat from duck legs, reserving fat for the sautéed kale. In a large bowl marinate duck legs in wine with bouquet garni, covered and chilled, 2 hours.
• Transfer legs to a plate, reserving wine and bouquet garni. In a heavy kettle large enough to hold legs in one layer heat oil over moderately high heat until hot. Pat legs dry with paper towels and season with salt. Cook legs, skin sides down, 20 minutes, or until skin is crisp and mahogany-colored, removing fat from kettle as it rendered with a metal bulb baster (or very carefully pouring it off). Turn legs and cook until browned on other side, about 2 minutes, transferring as browned to a plate.
• Pour off all but about 2 tablespoons fat from kettle and sauté vegetables with salt to taste, stirring occasionally, until tender and lightly browned, about 15 minutes. Add duck legs, skin sides up, with parsley sprigs and reserved wine and bouquet garni and simmer, covered, 1 1/2 hours, or until tender. Braised duck legs may be prepared up to this point 2 days ahead and chilled, covered. Reheat mixture over low heat, adding 1/3 cup water, before proceeding with duck preparation.
• Make roasted pears and onions during last hour of duck braising:
• Preheat oven to 400°F.
• In a shallow baking pan large enough to hold onions and pears in one layer melt butter in oven and swirl pan to coat. Add onion halves, cut sides down, and quarters, and bake 30 minutes. Add pears, cut side down, to pan and bake 20 minutes, or until pears and onions are tender and lightly browned. In a cup stir together lemon juice, honey, and salt and add to onions and pears, tossing to coat.
• Transfer duck legs to a warm plate and keep warm, covered with foil. Discard parsley sprigs and bouquet garni and strain liquid into a 1-quart measuring cup, reserving vegetables. Let liquid stand until fat rises to top and skim and discard fat. Return liquid to kettle and simmer until reduced to about 2 cups. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Stir reserved vegetables and minced parsley into sauce and heat through if necessary.
• Serve duck legs, with sauce spooned over them and garnished with parsley sprigs, with roasted pears and onions.

BRAISED PORK LOIN WITH PEARS

Steps:

• Combine salt and spices. Coat pork with the spice mixture, and let stand at room temperature 30 minutes.
• Heat a large Dutch oven over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and bay leaves, scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, basting meat with cooking liquid several times, 25 minutes. Remove pork from pot, and set aside.
• Stir in carrots, onions, parsnips, and garlic. Simmer, uncovered, 10 minutes. Make a well in center; return pork to pot. Quarter and core pears (peel and leave some whole if desired). Add pears, and simmer until pears are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables and pears to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork.

BRAISED PEARS IN RED WINE

Steps:

• Cut a thin level horizontal slice from the bottom of each pear so they can easily stand upright.
• In a medium stockpot, combine the wine, water, sugar, lemon juice and cinnamon.
• Bring to a boil over high heat.
• Remove from heat and carefully stand pears upright in pot.
• Return pot to burner and bring to brisk simmer over medium-high heat.
• Reduct the heat to low, cover, and simmer gently until pears are very tender but not falling apart, 1 to 1 1/2 hours, basting with liquid occasionally.
• With slotted spoon transfer pears to a individual serving plates.
• Meanwhile, boil the cooking liquid over high heat until syrupy and reduced to about 1/2 cup.
• Remove and discard cinnamon pieces.
• Spoon syrup evenly over the pears; let cool to room temperature.
• Serve at room temperature.
• Or cover and refrigerate 1- 24 hours and serve chilled.

PORK WITH BRAISED RED CABBAGE & PEARS

Steps:

• Put the cabbage, pears, ginger, stock and vinegar into a pan. Bring to the boil, then reduce heat. Cover, then gently cook, stirring occasionally, for 40 mins. Stir in the walnuts.
• Split the pork fillet almost in half down its length, then open out like a book. Rub on all sides with the oil and smear with mustard. Grill for 15 mins, turning once, until the pork is browned and just cooked. Cover with foil, rest for 2 mins, then slice and serve with the cabbage.

BRAISED GOOSE WITH PEARS

Steps:

• Turn heat to medium-high under a casserole or deep skillet, at least 12 inches across. A minute later, add goose pieces, skin side down. Cook, adjusting heat so the skin doesn't scorch and rotating pieces until skin side is browned and rendered of fat, 10 to 15 minutes. Turn, then sprinkle skin side with salt and pepper, and brown 2 or 3 minutes on the meat side. Remove goose, and pour off all but 1 tablespoon fat.
• Add bacon to the skillet, if desired, and cook until brown and crisp, about 10 minutes. Add onions, bay leaves and thyme, and cook, stirring occasionally, and seasoning with salt and pepper, until onions are soft, about 10 minutes. Add dried fruit, and cook a minute or 2 more, stirring occasionally. Add wine, and raise heat to high. Cook until wine is reduced by half, about 5 minutes.
• Return goose to skillet, and turn heat to very low. Cover, and cook (the mixture should be barely bubbling) for at least 2 hours, turning once or twice, until goose is very tender. Add vinegar, sliced fruit and a good grinding of black pepper, and cook, stirring occasionally, until fruit is tender, 10 to 15 minutes. Taste, and adjust seasonings Serve with crusty bread or over lightly buttered noodles.

BRAISED GOOSE WITH PEARS OR APPLES

Steps:

• Turn the heat to medium-high under a casserole or deep skillet at least 12 inches across; a minute later, add the goose pieces, skin side down. Cook, rearranging the pieces now and then so that they brown evenly, until nicely browned and rendered of fat, 10 to 15 minutes. Sprinkle with salt and pepper and turn; brown for 2 or 3 minutes on the meat side. Remove the goose and pour off all but a tablespoon of the fat.
• If you're using it, cook the bacon in the same skillet over medium-high heat until brown and crisp all over, about 10 minutes. Add the onions, bay leaves, and thyme and cook, stirring occasionally and seasoning with salt and pepper, until the onions are softened, about 10 minutes. Add the dried fruit and cook for another minute or two, stirring occasionally. Add the wine and raise the heat to high; cook until the wine is reduced by about half, 5 minutes or so.
• Return the goose pieces to the skillet and turn the heat to very low. Cover and cook (the mixture should be bubbling, but barely) for at least 2 hours, turning only once or twice, until the goose is very tender. Add the vinegar, sliced fruit, and a good grinding of black pepper and cook, stirring occasionally, until the fruit is tender, 10 to 15 minutes. Taste and adjust the seasoning.

BRAISED PEARS

Steps:

• Bring the liquid and spice to a simmer and cook until the sugar dissolves.
• Add the peeled pears, steams on.
• Simmer for 15 minutes. The pears should be covered with the liquid, so use the right pot (thick bottomed pot).
• After simmering, remove from heat and cool the pears in the liquid.
• Turn into a bowl that will keep the pears covered in the sauce and refrigerate covered with saran wrap.
• Marinate for a day or two.
• Remove sauce and keep pears in the fridge covered.
• Bring sauce to a simmer and reduce by half.
• Chill sauce and pears until ready to service.
• Serve in martini glasses with good vanilla ice cream.
• Pour warm sauce over the pears.

BRAISED BEEF WITH PEARS AND FRESH GINGER

Steps:

• Preheat broiler. Stand neck bones (close together for support), meat side up, in row in heavy large roasting pan. Brush meaty tops with oil; sprinkle with salt and pepper.
• Broil until meat is deep brown, turning pan for even cooking, about 12 minutes. Transfer bones to rimmed baking sheet. Reduce oven temperature to 350°F.
• Place roasting pan over 2 burners. Add 1/4 cup oil, onions, celery, and carrots. Sauté over medium-high heat until tender and beginning to brown, about 20 minutes. Transfer 1 cup vegetable mixture to small bowl and reserve for sauce.
• Add ginger and garlic to pan; stir 30 seconds. Add wine and boil until reduced to glaze, about 5 minutes. Return neck bones to pan, arranging flat side down in single layer. Nestle in herb sprigs, bay leaves, and juniper berries. Top with pig's feet, cut side down. Pour broth over and bring to boil.
• Cover roasting pan tightly with foil and place in oven. Braise until meat is very tender and falling off bones, about 3 hours. Using tongs, transfer neck bones to rimmed baking sheet to cool. Discard pig's feet.
• Strain pan juices into large bowl, pressing on solids in strainer to release all juices; discard solids. Spoon all fat off surface of pan juices, reserving 1 tablespoon fat for sauce. Return juices to roasting pan. Boil over 2 burners until reduced to 3 1/2 cups, about 20 minutes, occasionally stirring up browned bits. Transfer juices to large pot. Add reserved 1 cup vegetable mixture. Stir 1 tablespoon reserved fat and flour in small bowl to smooth paste; whisk into sauce. Boil until reduced to 3 1/2 cups, about 12 minutes. Add pears to sauce. Simmer pears, uncovered, until tender, about 8 minutes.
• Pull all meat off bones; cut meat into bite-size pieces. Sprinkle lightly with salt and pepper. Mix meat into sauce in pot. DO AHEAD: Stew can be made 1 day ahead. Cool 1 hour; cover and refrigerate. Rewarm before continuing.
• Spoon stew into large bowl. Sprinkle with chopped parsley and serve.

BRAISED PEARS WITH A SOY-GINGER GLAZE

Steps:

• In a 10-inch saute pan over medium heat, melt the butter. Add the soy sauce, ginger, sugar, and cayenne pepper. Stir until the sugar is melted and the ingredients are well combined and then reduce the heat to medium-low. Add the pears, cut side down, and simmer, basting frequently, until the pears are tender when pierced with a knife, about 8 to 10 minutes. Transfer the pears to a microwave-safe serving dish.
• Bring the liquid in the pan back to a slow boil and add the vinegar. Simmer the sauce until it is thick and syrupy, about 3 minutes. Pour the sauce over the pears and serve immediately or set aside until ready to serve. If needed, reheat in the microwave just before serving.

WHOLE CHICKEN BRAISED WITH PEARS

Steps:

• Tear off any large chunks of fat from the chicken and discard. Remove the giblets from the chicken and set aside, except for the liver which you should discard. Cut off the last two joints from each wing of the chicken and set aside with the giblets. Wash the chicken inside and out and pat dry. Salt and pepper it inside and out. Cut one of pears in four pieces and put it inside the chicken with rosemary. Truss it and pat it dry again. Heat the oven to 300 F. Melt 1 tbsp of butter in a pot large enough to hold the chicken or a Dutch oven. Put the chicken and brown on each side. Remove the chicken and set aside. Add the giblets and wing tips and brown. Remove and set aside with the chicken. Pour off the fat from the pot and discard. Melt 1 tbsp of butter in the pot. Add the chopped leek and shallots, salt, pepper and about 1 tsp of dried thyme. Sautee until the vegetables are soft. Add the wine and cook until reduced by half, about 2 minutes. Add the broth and vinegar and boil for 2 more minutes. Remove from heat. Return chicken to the pot, setting it on top of the vegetables. Put giblets and wings around the chicken. Cover the pot with parchment paper, pressing down so it almost touches the chicken. Cover with the lid and put in the oven. Cook until the chicken reaches 170 degree, about 1 hour and 15 minutes. Every 20 minutes, baste it with the juices. When the chicken is ready, remove from the pot and keep warm under a towel or aluminun foil. Strain the braising liquid into a small saucepan and discard the vegetables. Boil the braising liquid until it acquires the consistency of a thick vinaigrette. Add the pear garnish to the sauce and mix well. Serve the chicken alongside the pear garnish.

JAQUES PEPIN'S BRAISED PEARS IN A CARAMEL SAUCE

Steps:

• Preheat the oven to 425 degrees. Peel the pears, split them lengthwise, and remove the cores. Arrange the flat side down in one layer in a large gratin dish. Sprinkle the sugar on top. Bake for about 35 minutes. By this time, the sugar should have dissolved in the pear juices and cooked into a caramel and the pears should be tender when pierced with the point of a knife. If the pears are still hard, cook for another 5 or 10 minutes. If the sugar is caramelized but the pears are not cooked, add 1/2 cup water to prevent the caramel from burning during this extra cooking period. On the other hand, if the pears are cooked through before the syrup is caramelized, remove the fruit to a plate and reduce the juice on top of the stove until it caramelizes. Add the cream to the dish and bake for 10 to 15 minutes longer, basting the pears every 5 minutes. The sauce should have reduced and thickened and be a nice ivory color. (Cooking the caramel with the cream will form a rich and delicious sauce.) Let cool. The sauce will thicken. Serve the pears cool at room temperature, with the sauce on top, sprinkled with the pistachios.

BRAISED BEEF WITH PEARS AND FRESH GINGER

Steps:

• Preheat broiler. Stand neck bones (close together for support), meat side up, in row in heavy large roasting pan. Brush meaty tops with oil; sprinkle with salt and pepper.
• Broil until meat is deep brown, turning pan for even cooking, about 12 minutes. Transfer bones to rimmed baking sheet. Reduce oven temperature to 350°F.
• Place roasting pan over 2 burners. Add 1/4 cup oil, onions, celery, and carrots. Sauté over medium-high heat until tender and beginning to brown, about 20 minutes. Transfer 1 cup vegetable mixture to small bowl and reserve for sauce.
• Add ginger and garlic to pan; stir 30 seconds. Add wine and boil until reduced to glaze, about 5 minutes. Return neck bones to pan, arranging flat side down in single layer. Nestle in herb sprigs, bay leaves, and juniper berries. Top with pigs feet, cut side down. Pour broth over and bring to boil.
• Cover roasting pan tightly with foil and place in oven. Braise until meat is very tender and falling off bones, about 3 hours. Using tongs, transfer neck bones to rimmed baking sheet to cool. Discard pigs feet.
• Strain pan juices into large bowl, pressing on solids in strainer to release all juices; discard solids. Spoon all fat off surface of pan juices, reserving 1 tablespoon fat for sauce. Return juices to roasting pan. Boil over 2 burners until reduced to 3 1/2 cups, about 20 minutes, occasionally stirring up browned bits. Transfer juices to large pot. Add reserved 1 cup vegetable mixture. Stir 1 tablespoon reserved fat and flour in small bowl to smooth paste; whisk into sauce. Boil until reduced to 3 1/2 cups, about 12 minutes. Add pears to sauce. Simmer pears, uncovered, until tender, about 8 minutes.
• Pull all meat off bones; cut meat into bite-size pieces. Sprinkle lightly with salt and pepper. Mix meat into sauce in pot. DO AHEAD: Stew can be made 1 day ahead. Cool 1 hour; cover and refrigerate. Rewarm before continuing.
• Spoon stew into large bowl. Sprinkle with chopped parsley and serve.
• Available in the spice section of most supermarkets.
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BRAISED PORK LOIN WITH PEARS

Steps:

• Combine salt and spices. Coat pork with the spice mixture, and let stand at room temperature 30 minutes.
• Heat a large Dutch oven over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and bay leaves, scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, basting meat with cooking liquid several times, 25 minutes. Remove pork from pot, and set aside.
• Stir in carrots, onions, parsnips, and garlic. Simmer, uncovered, 10 minutes. Make a well in center; return pork to pot. Quarter and core pears (peel and leave some whole if desired). Add pears, and simmer until pears are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables and pears to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork.