Best Ginger And Wine Poached Pears With Pumpkin Whipped Cream Recipes

SPICED RED WINE POACHED PEARS WITH VANILLA MASCARPONE WHIPPED CREAM

Steps:

• Combine wine, sugar, orange peel, orange juice, cinnamon stick and cloves in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes.
• While poaching liquid is simmering, peel pears, leaving the stem intact and being careful not to bruise the pears.
• Slice a small amount from the bottom of the pears to create a flat bottom if necessary so the pears stand upright.
• Gently place the pears in the poaching liquid. Reduce heat to low and simmer for 20-30 minutes (depending upon size), turning every 5 minutes with a slotted spoon to ensure even color. Pears should be cooked but still firm.
• Cool at room temperature, turning occasionally to ensure even color.
• When the pears have cooled to room temperature, refrigerate in the liquid at least 4 hours and up to 24 hours, turning occasionally to maintain even color.
• To serve: Remove pears from poaching liquid and place on a serving plate.
• Strain poaching liquid and place back in the saucepan. Bring to a boil, reduce heat to medium and cook until reduced by at least half. Liquid should be slightly syrupy. Let cool to room temperature.
• Drizzle pears with sauce and serve with Vanilla Mascarpone Whipped Cream.
• Combine cream, mascarpone, sugar and vanilla extract in a small, deep bowl. Beat until thick and the consistency of whipped cream, about 5-7 minutes. Serve with pears.

POACHED PEARS WITH ROSEWATER, ANISE AND GINGER

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.

POMEGRANATE-POACHED PEARS WITH ORANGE-GINGER MASCARPONE WHIPPED CREAM

Steps:

• Place quartered pears in 2-quart saucepan. Add pomegranate juice and granulated sugar (if pears are not completely submerged, add more juice and sugar). Heat to boiling. Cover with lid slightly ajar. Reduce heat; simmer 20 minutes or until pears are soft when pierced with fork.
• Meanwhile, grate peel from oranges; set aside. In large bowl, place mascarpone cheese. Cut oranges in half; squeeze juice over mascarpone in bowl. Using electric hand mixer on low speed, beat until well blended. Add grated orange peel, whipping cream, powdered sugar and gingerroot; beat on low speed until combined. Increase speed to medium; beat until soft peaks begin to form.
• On each dessert plate, place 2 warm pear quarters. Spoon whipped cream over top.

POACHED PEARS IN WHITE WINE AND GINGER SAUCE

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.

POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP

Steps:

• In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
• Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
• Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
• In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

POACHED PEARS WITH GINGER AND PORT

Steps:

• Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
• In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
• Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.