Best Pears Poached In Port With Cranberries Recipes

POACHED RED PEARS IN PORT WINE

Steps:

• Peel and core the pears. Place them in a saucepot with anise and Port wine. Bring to a boil and cook until the alcohol is burned off - be careful as the mixture may ignite. Once alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are fully submerged. Pears should simmer for at least 35 to 40 minutes. Remove the pears once they are tender. Return the port to a simmer and cook until reduced by 3/4 and syrupy.
• In a small saucepan, place ginger root and 4 to 5 tablespoons of sugar. Cook until sugar caramelizes. Remove from the heat and place on a parchment lined sheet pan to cool.
• Melt chocolate over a double-boiler.
• Whip cream to stiff peaks. Sweeten with powdered sugar and a pinch of cinnamon. Set aside to chill.
• Use the reduced wine as a sauce or garnish. Once pears are done and tender, place on plate. Fill with chocolate and top with whipped cream. Garnish with candied ginger and drizzle with reduced wine. Serve warm.

CRANBERRIES AND PORT WINE

Steps:

• Wash berries, and discard those that are wrinkled.
• Combine berries, sugar and wine, and boil over high heat until sugar has dissolved. Reduce heat, and boil, uncovered, until berries begin to pop, about 5 minutes.
• Stir in cinnamon and orange sections. Remove from heat and chill. Refrigerate at least overnight.

PEARS POACHED IN PORT AND CRANBERRY JUICE WITH PORT SYRUP

Steps:

• Combine first 5 ingredients in heavy medium saucepan. Bring to boil, stirring twice. Reduce heat to medium; simmer 5 minutes. Add pear halves to liquid. Simmer pears uncovered until tender, turning occasionally, about 20 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil cooking liquid until reduced to thin syrup (about 1 1/4 cups), about 15 minutes. Pour syrup over pears in bowl. Cool to room temperature. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Mix yogurt and powdered sugar in small bowl. Spoon cold syrup onto plates. Place 1 pear half, flat side down, on each plate. Spoon yogurt mixture over pears. Garnish with mint, if desired, and serve.

CRANBERRY-POACHED PEARS

Steps:

• Place the pears in a saucepan large enough to hold them snugly. Add enough water (about 4 cups) to barely cover them. Add the honey, sugar, orange and lemon zests, lemon juice, and cinnamon stick.
• Using the tip of a paring knife, scrape the vanilla seeds out of the pod and add them to the pan. Toss in the pod and add the tea bag. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat and simmer until the pears are tender when pierced with the tip of a knife, about 10 minutes.
• Add the cranberries and return to a simmer until they burst, about 3 minutes. Remove and discard the tea bag.
• Transfer the pears to a large bowl and pour over the cranberries and syrup. Cover and refrigerate overnight or up to 3 days.
• Remove and discard the citrus zest, cinnamon stick, and vanilla bean. To serve, arrange the pears on a platter. Spoon over the cranberries and as much of the poaching liquid as desired. Serve.

CRANBERRY-POACHED PEARS

Steps:

• Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes.
• Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
• Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight.
• Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese.

INSTANT POT® POACHED PEARS WITH PORT WINE

Steps:

• Combine water, port, orange juice, sugar, orange zest, cinnamon sticks, and cloves in a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and set timer for 3 minutes, until liquid begins to slightly simmer.
• Place pears inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Transfer pears to a plate to cool, leaving juices in the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Discard cinnamon sticks from the sauce. Place poached pears in bowls and drizzle with port sauce.

RED WINE AND PORT POACHED PEARS WITH MASCARPONE

Steps:

• In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.
• Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid.
• Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl.
• Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve.
• Voila!