Best Orange Poached Pears With Fudge Sauce Recipes
FRENCH ORANGE POACHED PEARS (POIRE AVEC ORANGE)
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
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 POACHED PEARS WITH FUDGE SAUCE
Provided by Robin Miller : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine orange juice, sliced orange, cloves, vanilla extract and pears. Set pan over high heat and bring to a simmer. Warm fudge topping in a saucepan or in the microwave until warm. Remove pears from liquid and transfer pears to dessert bowls. Remove cloves from liquid and spoon liquid over pears. Spoon warm fudge sauce over top.
POACHED PEARS BELLE HELENE
They say Auguste Escoffier created this dish in honor of the opera, La Belle Helene, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way?
Provided by Chef John
Categories World Cuisine Recipes European French
Time 3h
Yield 4
Number Of Ingredients 7
Steps:
- Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
- Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
- Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
- Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
- Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.
Nutrition Facts : Calories 1060 calories, Carbohydrate 240.9 g, Cholesterol 14.5 mg, Fat 13.5 g, Fiber 8.8 g, Protein 4.2 g, SaturatedFat 6.5 g, Sodium 252.1 mg, Sugar 212.7 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
