PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE
A quick and easy recipe for Pears Poached in Red Wine.
Categories Fruit Dessert Poach Low Sodium Orange Pear Red Wine Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
- Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.
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
POACHED PEARS WITH ORANGE CREAM
End the meal with a flourish with this easy and elegant dessert. A hint of orange lends just enough sweetness to temper the wine's bold taste. -Julianne Schnuck, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from bottom to level if necessary. Place pears on their sides in a large saucepan. Add water, wine, sugar and vanilla. Bring to a boil. Reduce heat; simmer, covered, turning once, until pears are almost tender, 35-40 minutes. (For more intense flavor and color, leave fruit in cooking liquid and refrigerate overnight.), Meanwhile, combine sour cream, confectioners' sugar, orange zest and extract. Refrigerate until serving., Remove pears with a slotted spoon; pat dry and, if warm, cool to room temperature. Discard cooking liquid. Place pears on dessert plates. Serve with orange cream; if desired, top with additional grated orange zest.
Nutrition Facts : Calories 239 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 23mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 5g fiber), Protein 3g protein.
POMEGRANATE-POACHED PEARS WITH ORANGE-GINGER MASCARPONE WHIPPED CREAM
This richly colorful dessert will add a touch of sophistication to any dinner party.
Provided by Stephanie Wise
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Serving
CHAI-POACHED PEARS WITH SPICY ORANGE SAUCE AND HOMEMADE GRANOLA
This spicy fall recipe is perfect for the changing weather. It is easily dressed up or dressed down depending on the occasion. It makes for an amazing dinner party dessert but it is also great the next day for a breakfast parfait or just as a snack as a if you pull back on the spicy honey toping and alternate the poached pears, granola, and coconut yogurt.
Provided by Happy as a Yam
Categories Pear Desserts
Time 1h25m
Yield 16
Number Of Ingredients 23
Steps:
- Mix together 1/2 cup brown sugar, honey, juice and zest of 1 orange, cloves, cinnamon, nutmeg, chili flakes, and salt in a small saucepan over medium heat for the sauce. Bring to a boil, reduce heat, and bring sauce to a very low simmer. Simmer for about 5 minutes, then remove from heat and allow to cool for about 10 minutes.
- Meanwhile, combine 3/4 cup walnuts, 3/4 cup pecans, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt in a food processor. Pulse until finely ground, 15 to 20 seconds.
- Heat a skillet over to medium-high heat and melt coconut oil. Chop remaining 1/4 cup walnuts and pecans. Add chopped nuts and oats to the hot oil. Toast, stirring frequently, for 1 minute. Add ground nut mixture and mix until combined. Allow to toast until sugar begins to melt, 2 to 3 minutes. Stir in honey and vanilla extract. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
- Bring water to a boil in a large pot, add tea bags, remove from heat, cover, and brew tea for 8 minutes. Remove tea bags and discard. Stir 1/4 cup brown sugar into chai.
- Bring tea/water to a boil again over high heat, add pears, reduce heat, and simmer over low heat for 15 minutes. Gently rotate pears with a spoon (pears will be soft - you don't want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavor, leave pears soaking in the chai for an additional 10 to 15 minutes with the heat off.
- To serve, place a heaping spoonful of coconut yogurt into the hole of the pear. Top with granola and drizzle with orange sauce. Garnish with orange zest.
Nutrition Facts : Calories 395 calories, Carbohydrate 66.6 g, Fat 15.8 g, Fiber 8.6 g, Protein 3.5 g, SaturatedFat 6.4 g, Sodium 36.4 mg, Sugar 39.5 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.
ORANGE POACHED PEARS
Drizzling a chocolate sauce over orange-flavored pears brings a formal dinner to an elegant conclusion. Add a strip of orange zest to each serving for a finishing touch. -Jacquie Ogden, Dawson Creek, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- With an apple corer or sharp knife, carefully remove core from bottom of pears to within 1 in. of stem, leaving pears whole with stem. Peel the pears., In a Dutch oven, combine the orange juice, water, brown sugar, butter and orange zest. Bring to a boil; add pears. Reduce heat; cover and simmer for 10-15 minutes or until pears are tender, turning several times. Remove pears and set aside. Simmer cooking juices, uncovered, for 5 minutes or until thickened to a syrup consistency., For chocolate sauce, in a small heavy saucepan over low heat, heat the chocolate, cream and butter until chocolate is melted; stir until smooth. Spoon pear syrup into dessert dishes; place a pear in each dish and drizzle with chocolate sauce. Garnish with orange zest strips if desired.
Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 51mg sodium, Carbohydrate 45g carbohydrate (37g sugars, Fiber 4g fiber), Protein 2g protein.
FRENCH ORANGE POACHED PEARS (POIRE AVEC ORANGE)
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.
VANILLA, ORANGE & CINNAMON POACHED PEARS
Steps:
- Combine the water, sugar and cinnamon in a heavy large sauce pan. Using a vegetable peeler, remove the peel from the oranges and place the peels in the sugar-water mixture. Squeeze the juice from the oranges into the sugar-water mixture. Scrape the seeds from the vanilla bean into the sugar-water mixture, and add the vanilla. Bring to a simmer over medium-high heat. Meanwhile, using a melon baller, remove the core from the bottom end of the pears. Place the pears into the syrup and simmer until the pears are tender, about 25 minutes. Allow the pears to cool in the cooking liquid, then transfer to the fridge. The pears can be kept in this liquid for up to 2 days. Transfer the pears to a platter. Simmer the syrup over high heat until it thickens slightly, about 30 minutes. Place the pears on plates. Spoon a scoop of ice cream alongside each pear. Drizzle some of the syrup over and around the pears and serve.
POACHED ORANGE PEARS
Although these pears are very simple to prepare, they are quite elegant. I especially love to serve them when fresh raspberries are in season. They make a beautiful presentation for special occasions and are always well liked by both young and old. -Edna Lee, Greeley, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring the orange juice, brown sugar and cinnamon stick to a boil. Reduce heat; cook and stir over medium heat until sugar is dissolved. Add pears; cover and simmer for 15-20 minutes or until tender but firm., Using a slotted spoon, place each pear half in a dessert dish. Garnish with raspberries. Drizzle with poaching liquid.
Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 3g fiber), Protein 1g protein.
ORANGE POACHED PEARS WITH TOASTED COCONUT
Delight your guests with our Orange Poached Pears with Toasted Coconut. The coconut sprinkle makes these poached pears the perfect way to end a meal.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix water, sugar and drink mix in medium saucepan. Bring to boil on medium-low heat. Add pears; partially cover. Simmer 45 to 50 min. or until pears are tender.
- Remove pears from liquid; place in 4 dessert dishes. Bring liquid to boil; cook 30 min. or until liquid is reduced to 1-1/2 cups.
- Drizzle 2 Tbsp. sauce over each pear. Sprinkle with coconut. Refrigerate remaining sauce for another use. (See Tip.)
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 32 g, Fiber 5 g, Sugar 25 g, Protein 1 g
POACHED PEARS WITH ORANGE SAUCE
Number Of Ingredients 10
Steps:
- 1. In a saucepan large enough to hold the upright pears without crowding, combine the apple cider, water, sugar, orange and lemon zests, and lemon juice. Place over medium heat and cook, stirring often, until the sugar dissolves and the mixture comes to a boil. Remove from the heat and set aside.2. Peel the pears, leaving the stems attached. If necessary, cut a thin sliver off the bottoms so they will stand upright. Place the pears upright in the pan. With a bulb baster or a spoon, drizzle each pear with the syrup. Cover and bring to a simmer over medium-high heat. Cook, basting frequently with the syrup, until the pears can be easily pierced with the tip of a sharp knife, 20 to 25 minutes. Remove from heat. With a slotted spoon, transfer the pears to a shallow serving platter.3. Pour the poaching syrup through a fine-mesh sieve placed over a pitcher. Reserve the zest to use as a garnish. Measure 1 cup syrup and pour it into a small saucepan. (Reserve and chill the remaining syrup for use in other recipes.) Add the orange juice to the saucepan and stir to mix. Place over medium heat, bring to a gentle boil, and boil until reduced to a thick syrup, about 20 minutes. Remove from heat and let cool until just warm. Drizzle 1 tablespoon of the warm sauce over each pear.4. To serve, arrange the pears on individual plates. Place a spoonful of mascarpone next to each pear and spoon the remaining sauce over each pear. Garnish each pear with some of the reserved zest. Garnish each spoonful of mascarpone with 1 tablespoon of the minced ginger and a few flecks of the remaining zest. TO MAKE AHEAD: The pears can be poached up to 4 hours ahead and kept at room temperature. The pears will keep, refrigerated in an airtight container, for up to 1 day.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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