GINGER POACHED PEAR IN LINGONBERRY BROTH
Steps:
- Combine first 6 ingredients in a large saucepan and bring to a boil over medium high heat. Add pears and reduce heat to a simmer until pears are soft (approximately 10-15 minutes). Remove from heat, reserve pears and discard poaching liquid.
- Pat pears dry with kitchen towel.
- Spread the phyllo sheets out on top of each other on a cutting board or other smooth surface and cut into 4 squares with a chef's knife. Dab sheets with melted butter and place pear on each section.
- Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean. Place pears on a baking dish and cover with aluminum foil. Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes.
- Combine all ingredients in a large saucepan over low heat. Heat through without bringing to a boil.
- Arrange pears in a large bowl and pour lingonberry broth over the pears. If desired, serve with two scoops of vanilla ice cream. Yield: 4 servings
POACHED PEARS WITH GINGER
Steps:
- Bring all the ingredients except the pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.
- Meanwhile, peel the pears and cut them in half lengthwise. Use a small spoon or melon baller to scoop out the core and seeds from each half, leaving the stems intact. Trim the fibrous strip from the center with a paring knife. Gently lower the pears into the pot. If they are not completely covered by liquid, lay a piece of parchment paper directly on the pears.
- Cook until a paring knife slides easily into the pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer the pears to a large bowl; cover with parchment paper. Cook the liquid over medium heat until syrupy, about 15 minutes; discard the vanilla pod and ginger. Let cool. Serve 2 pear halves in each bowl; spoon the syrup over the pears.
- FIT TO EAT RECIPE
- (Per serving)
- Calories: 235
- Fat: 1g
- Cholesterol: 0mg
- Carbohydrate: 50g
- Sodium: 10mg
- Protein: 1g
- Fiber: 5g
GINGER-POACHED PEARS WITH ICE CREAM AND BLUEBERRIES
This dish is so simple, yet could be served at any elegant dinner party. It is equally good warm or cold, and makes a great addition to a Sunday Brunch.
Provided by Rachael Ray : Food Network
Categories dessert
Time 17m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.
- Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.
POACHED PEARS IN GINGER-LEMON SAUCE
Make and share this Poached Pears in Ginger-Lemon Sauce recipe from Food.com.
Provided by Tonkcats
Categories Pears
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- With a vegetable peeler, pare yellow part only of peel from lemon.
- Cut peel into julienne strips to make 1 table- spoon.
- Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
- Bring to a boil.
- Add pears and more water, if needed, to cover them.
- Simmer, covered, until pears are tender when pierced, about 30 minutes.
- Put pears in 6 shallow-rimmed dishes or shallow bowls.
- On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
- Pour syrup over pears.
- Cool, cover and chill until cold or up to 2 days.
Nutrition Facts : Calories 120.1, Fat 0.3, Sodium 0.7, Carbohydrate 31.8, Fiber 5.3, Sugar 25.3, Protein 0.8
SLOW-COOKED GINGERED PEARS
My slow cooker allows me to serve a heartwarming dessert without much effort. Topped with caramel sauce, these tender pears feature a surprise filling of nuts and brown sugar.-Catherine Mueller, St. Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Time 4h35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the ginger, brown sugar, pecans and lemon zest. Using a melon baller or long-handled spoon, core pears to within 1/4 in. of bottom. Spoon ginger mixture into the center of each. , Place pears upright in a 5-qt. slow cooker. Top each with butter. Cover and cook on low for 4-5 hours or until tender. Serve with ice cream and caramel topping if desired.
Nutrition Facts : Calories 263 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 6g fiber), Protein 1g protein.
POACHED PEARS IN BRANDY GINGER SYRUP
Most recipes for poached pears say to peel the pears. I like to leave the peel on most fruits when possible. I make these by cooking the whole pear but they can also be done by cutting it in fourths or slices and cooking in the syrup. I use red pears but any type of pear can be used. this can easily be classified a gourmet...
Provided by Kay Marsh
Categories Fruit Desserts
Time 45m
Number Of Ingredients 9
Steps:
- 1. Start the poaching liquid first. In large saucepan (to hold 4 pears)combine water, brandy, sugar, honey, marmalade and ginger. Bring to boil for one minute, stir and turn to simmer.
- 2. Wash and dry pears. Carefully core from the bottom, keeping pear intact and stem on. Put pears in simmering liquid and cover. Turn heat up slightly and set timer for 20 min. check pears after 20 minutes. They should feel slightly soft but intact. If too firm cook for 5-10 more minutes.
- 3. Remove pears from syrup with slotted spoon. Place into individual serving bowls that allow room for syrup. Let cool. Put dried fruit in with syrup and turn to medium heat. Set at low boil slowly for 5-10 minutes or until syrup thickens. Pour slowly over pears, dividing syrup between serving bowls. Let sit while you serve dinner or you can refrigerate if you want to serve them chilled. Delicious
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