Best Ginger And Wine Poached Pears With Pumpkin Whipped Cream Recipes

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POACHED PEARS WITH ROSEWATER, ANISE AND GINGER



Poached Pears with Rosewater, Anise and Ginger image

Provided by Geoffrey Zakarian

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 12

375 milliliters (1/2 bottle) Muscat wine
Two 12-ounce bottles ginger beer
3 tablespoons lemon juice
1 tablespoon rosewater
1/2 teaspoon ground ginger
5 black peppercorns
3 whole star anise
1 cinnamon stick
1 vanilla bean, split and scraped
Kosher salt
4 firm Anjou, Bartlett or Bosc pears, peeled
Ice cream, for serving, optional

Steps:

  • Place a medium pot over medium heat and pour in the wine, ginger beer, lemon juice, rosewater and 1 cup water. Add the ginger, peppercorns, star anise, cinnamon stick and vanilla bean seeds and pod. Stir in a pinch of salt and whisk to combine.
  • Carefully place the pears in the pot, then cover with a circle of parchment paper to keep the pears submerged. Bring to just below a simmer and poach until tender, 15 to 20 minutes depending on the size and firmness of your pears.
  • Remove the pears from the pot and simmer the liquid to reduce by at least half, about 15 minutes. Remove the vanilla bean and spices. Serve the pears warm with a drizzle of the reduced poaching liquid and some ice cream if desired.

POACHED PEARS IN WHITE WINE AND GINGER SAUCE



Poached Pears In White Wine And Ginger Sauce image

Provided by Enid Nemy

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup sugar, plus 1 tablespoon
1/2 cup water
1 cup dry white wine
1 teaspoon lemon rind, coarsely chopped
2 tablespoons fresh ginger, cut in fine julienne strips
4 pears, preferably Bosc, peeled
3 tablespoons Grand Marnier
1 cup whipped cream

Steps:

  • In a saucepan, combine 1 cup sugar, water, white wine, lemon rind and ginger. Bring to boil, stirring to dissolve sugar.
  • Add pears. Poach until tender, 15 to 20 minutes.
  • Cool pears in poaching liquid. When cooled, set pears aside. Bring poaching liquid to boil and reduce to approximately Z cup. Remove ginger and reserve. Discard lemon rind.
  • Add 2 tablespoons Grand Marnier and blend.
  • Sweeten whipped cream with 1 tablespoon sugar and 1 tablespoon Grand Marnier.
  • Place pears on four serving plates. Pour sauce over and sprinkle with reserved ginger. Serve with whipped cream mixture.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 1 gram, Carbohydrate 85 grams, Fat 4 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 8 milligrams, Sugar 73 grams

GINGER AND WINE POACHED PEARS WITH PUMPKIN WHIPPED CREAM



Ginger and Wine Poached Pears with Pumpkin Whipped Cream image

This elegant yet easy autumn dessert features two of autumn's treasures, pears and pumpkins, beautifully presented in individual portions.

Provided by Inspired Taste

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 11

2 cups water
2 cups dry white wine
1 1/4 cups granulated sugar
1/2 lemon
2 slices fresh gingerroot
4 Bosc pears, peeled, cut in half and cored
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup crushed gingersnap cookies

Steps:

  • In large saucepan, heat water, wine and granulated sugar over medium heat until sugar is dissolved. Add lemon, gingerroot and pears. Simmer 15 to 25 minutes or until pears are tender. Remove from heat. Cover; let stand until cool. Remove pears from poaching liquid; discard liquid.
  • In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. In large bowl, mix pumpkin with 2 tablespoons of the whipped cream. Fold in remaining whipped cream.
  • To serve, spoon pumpkin whipped cream into 8 glasses or dessert bowls. Add 1 pear half to each glass; sprinkle with cookie crumbs.

Nutrition Facts : ServingSize 1 Serving

SPICED RED WINE POACHED PEARS



Spiced Red Wine Poached Pears image

As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems - they make for a more attractive dish. You can serve the pears soon after they're made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They're good on their own or alongside whipped cream or crème fraîche.

Provided by Dorie Greenspan

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 lemon
6 ripe but firm pears
2 cups (480 milliliters) red wine
1/2 cup (120 milliliters) water
3 tablespoons sugar
3 tablespoons honey
2 whole cloves
1 cinnamon stick
1 whole star anise
Lightly sweetened whipped cream or crème fraîche, for serving (optional)

Steps:

  • Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
  • Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
  • Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 34 grams, TransFat 0 grams

POACHED PEARS IN RED WINE



Poached Pears in Red Wine image

Jeff Potter enjoys the science of cooking, which is why he wrote, "Cooking for Geeks: Real Science, Great Hacks and Good Food." For a combined dessert and science experiment, Mr. Potter suggests poaching pears, which causes changes in the structure of the fruit's flesh, breaking down cell walls and affecting the bonds between neighboring cells to create a softer texture that's infused with the flavor of the poaching liquid. While you can get away with poaching pears that are a little underripe, you can also encourage pears to ripen by storing them in a paper bag.

Provided by Tara Parker-Pope

Categories     dessert

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 3

2 medium pears
1 cup red wine
1/4 teaspoon ground pepper

Steps:

  • Remove the pear cores and slice pears lengthwise into eighths or twelfths.
  • Set the pan over low to medium heat, bringing the wine to a simmer. Add pepper to taste, and then poach the pears for 5 to 10 minutes, until soft. Flip the pears halfway through so that both sides of the slices spend some time in the liquid.
  • Remove the pears from the liquid. If desired, you can reduce the liquid down to a syrup to pour over the fruit. The pears can also be served with caramel sauce, vanilla ice cream or whipped cream.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 18 grams

POACHED PEARS



Poached Pears image

Back in 2012, Mark Bittman and Sam Sifton tackled the task of making up a bountiful meal for 15 at a friend's Brooklyn home. "We wanted to impress our guests without driving ourselves crazy. We decided on sturdy and manageable main courses, but we wanted an eye-popping starter and dessert," Mr. Sifton said. These poached pears in port, paired with an orange, almond and olive oil cake, rose to the occasion. Ready in about 45 minutes, and without a lot of fuss over the stove, it's a great way to end a dinner party.

Provided by Mark Bittman And Sam Sifton

Categories     dessert

Time 45m

Number Of Ingredients 4

1 bottle ruby or tawny port
1/2 cup sugar
8 Bosc pears
2 vanilla beans

Steps:

  • Combine the port and sugar in a saucepan with 2 cups water; heat until the sugar dissolves. Add vanilla beans.
  • Peel and core pears. Pour on port mixture and simmer 15 to 40 minutes, until tender.
  • Let pears cool in the liquid.
  • Reduce the liquid to less than a cup. Serve individually with the liquid spooned over.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 52 grams

PEAR AND PUMPKIN PIE



Pear and Pumpkin Pie image

Categories     Dessert     Bake     Poach     Thanksgiving     Pear     Apricot     Pumpkin     Chill     Gourmet

Number Of Ingredients 22

For poached pears
1 tablespoon whole allspice berries
1/2 vanilla bean, split lengthwise
1 tablespoon freshly grated lemon zest (from about 2 lemons)
4 cups dry red wine
2 cups water
1 cup sugar
3 firm-ripe pears such as Bosc
pastry dough for a single crust 9-inch pie
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
For filling
3 large eggs
3/4 cup heavy cream
1 1/2 cups canned solid-pack pumpkin
1/2 cup firmly packed light brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
1 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
1/4 cup apricot jam, heated and strained
Accompaniment:ginger crème anglaise

Steps:

  • Make poached pears:
  • In a 3-quart saucepan combine all poached pear ingredients except pears and boil, stirring, until sugar is dissolved. Peel pears and simmer in wine mixture, covered, turning occasionally, until firm-tender, about 20 minutes. Remove pan from heat and let stand, covered, turning pears occasionally for even color, about 30 minutes. Discard poaching mixture and halve pears lengthwise. Remove stems and with a melon-baller cutter or small knife remove core. Cut pears lengthwise into 3/4-inch-thick slices.
  • Roll out dough 1/8 inch thick on a lightly floured surface. Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Cut edge of dough with scissors every 1/2 inch to form curved points and brush edge lightly with egg wash. Chill shell 30 minutes.
  • Preheat oven to 375°F.
  • Make filling:
  • In a large bowl whisk together filling ingredients until combined well.
  • Pour filling into shell and bake in middle of oven 35 minutes. Remove pie from oven and arrange pears decoratively on top of filling. Bake pie 15 to 20 minutes more, or until custard is set and pears are tender. Cool pie on a rack and brush pears with jam. Chill pie, covered loosely, at least 4 hours and up to 2 days. Serve pie at room temperature with crème anglaise.

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