Best Orange Liqueur Pears Recipes

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PEARS PANOS



Pears Panos image

Bosc Pears make their own light syrup right on the stove top. Add a touch of vanilla and orange liqueur, and you have an autumn dessert that won't weigh you down.

Provided by steve

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Orange Liqueur

Time 1h15m

Yield 8

Number Of Ingredients 4

4 Bosc pears
½ cup white sugar
¼ teaspoon vanilla extract
¼ cup Cointreau or other orange liqueur

Steps:

  • Peel the pears. You can halve and core them, or leave them whole: just carefully core the blossom end of each pear and remove the seeds.
  • Place the pears into a large saucepan. Fill with enough water to cover the pears by 1 inch. Stir in the sugar and bring to a boil. Reduce heat and simmer uncovered until the liquid has reduced into a light syrup; this may take up to 1 hour. Remove from the heat and stir in the vanilla. Cool until just warm, then stir in the liqueur and serve.

Nutrition Facts : Calories 123 calories, Carbohydrate 28.6 g, Fat 0.1 g, Fiber 2.6 g, Protein 0.3 g, Sodium 1.3 mg, Sugar 23.6 g

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

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

ORANGE LIQUEUR PEARS



Orange Liqueur Pears image

Make and share this Orange Liqueur Pears recipe from Food.com.

Provided by JustJanS

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 firm pears
250 ml orange juice
125 ml water
125 ml dry white wine
4 tablespoons sugar
2 strips orange rind
125 ml orange liqueur (Grand Marnier for example)

Steps:

  • Peel the pears but leave the stem intact.
  • Trim the base so they stand upright.
  • I take a teaspoon and take out some of the core too, as it allows the syrup to get right up inside.
  • In a saucepan combine the juice, water, sugar, rind and wine.
  • Stir over a low heat until the sugar has dissolved then add the pears and simmer for 20 minutes or until the pears are tender.
  • Baste with the syrup from time to time.
  • Remove the pears and increase the heat under the pan.
  • Reduce until the syrup has reached a more sticky saucy consistency.
  • Pour this syrup over the pears and allow them to cool then add the orange liqueur.
  • When cold remove the orange rind and serve with a little of the syrup spooned over.

Nutrition Facts : Calories 236.9, Fat 0.4, Sodium 5.5, Carbohydrate 55.8, Fiber 7.3, Sugar 40.9, Protein 1.4

POACHED PEARS WITH CREME ANGLAISE



Poached Pears With Creme Anglaise image

Beautiful desert for romance or holidays. Prepare the creme anglaise at least 2 hours or up to 2 days in advance. Prep time includes minimum chill time.

Provided by Karen From Colorado

Categories     Dessert

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 14

2 cups milk
2 large eggs
1 egg yolk
1/4 cup sugar
2 teaspoons vanilla extract
8 -10 bartlett pears (firm but ripe)
6 cups bottled pomegranate juice
1 cup light brown sugar, firmly packed
1 lemon
1 cinnamon stick
2 tablespoons orange-flavored liqueur
1 tablespoon cornstarch
1 pomegranate, seeded
12 fresh mint sprigs (optional)

Steps:

  • To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
  • Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
  • In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
  • Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
  • Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
  • Stir in the vanilla.
  • Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
  • Refrigerate for at least 2 hours or for up to 2 days.
  • Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
  • With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
  • Trim the bottoms so they stand upright.
  • Leaving the stems intact, peel the pears.
  • In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
  • Bring to boil over high heat, then reduce heat to simmer.
  • Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
  • In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
  • Fill a large bowl with cool water.
  • Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
  • Discard peels and membrane; drain and reserve the seeds.
  • Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
  • Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
  • Remove and discard the cinnamon stick.
  • Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
  • Mix orange liqueur and cornstarch together in a small bowl.
  • Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
  • Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
  • Sprinkle with pomegranate seeds and garnish with a mint sprig.
  • Serve the remaining glaze alongside.

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