Best Poached Pears In Red Wine Recipes

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RED WINE POACHED PEARS



Red Wine Poached Pears image

A simple yet decadent and elegant dessert - these Red Wine Poached Pears enhance the natural sweetness of the fruit with delicious red wine and beautiful spices.

Provided by Dini @ The Flavor Bender

Categories     Dessert

Time 45m

Number Of Ingredients 9

½ cup sugar (100 g)
1 large piece of orange peel
8 - 10 whole cloves
1 stick cinnamon
2 cups red wine (I prefer Cabernet Sauvignon or Merlot )
½ cup water / orange juice (see notes for more options)
2 tsp vanilla extract
½ cup raspberries / pitted cherries / blackberries (OPTIONAL)
3 - 6 medium sized bosc pears

Steps:

  • Place all the ingredients (except pears) in a saucepan. Make sure the saucepan is large enough for the pears to fit snugly in there, with just enough wiggle room for the pears to submerge in the poaching liquid at an angle as well.
  • Bring the red wine to a simmer while stirring to dissolve the sugar.
  • When the wine comes to a simmer, strain the red wine liquid (IF YOU USED FRESH FRUITS), to remove the seeds or fruit pulp. Discard the seeds and pulp, but NOT the cloves, orange peel and cinnamon. Add the cinnamon, cloves and peel back into the liquid and return the liquid back to the saucepan. You can skip this step if you didn't use fresh fruits with seeds and pulp.
  • Peel the pears ONLY when the poaching liquid is ready (pears will discolor if you peel them too early).
  • Lower the peeled pears into the poaching liquid.
  • Let the pears poach in the liquid on medium-low heat (simmering) for 20 - 25 minutes, but rotate the pears every 5 minutes to ensure they poach evenly on all sides, including the tops of the pears.
  • When the pears have been poached, keep them upright in the poaching liquid, and remove the saucepan from the heat and allow the pears to cool down in the poaching liquid.
  • I prefer to serve poached pears chilled, but they can be served at room temperature as well.
  • Before serving, remove the pears from the poaching liquid and leave them on a plate, covered with plastic wrap.
  • Heat the remaining liquid in the saucepan, and bring it to a simmer. Simmer for a few minutes until the liquid thickens slightly into a syrup. The cooking time depends on how much liquid is left, so keep an eye on it. If the syrup is too thick, add a little water to thin it out.
  • Serve the pears on a serving plate, and brush them a little with the syrup to make the pears look shiny (optional).
  • Pour a little syrup over individual pears, and serve with some whipped mascarpone cheese or whipped cream.

Nutrition Facts : Calories 255 kcal, Carbohydrate 50 g, Sodium 6 mg, Fiber 5 g, Sugar 38 g, ServingSize 1 serving

SPICED RED WINE POACHED PEARS



Spiced Red Wine Poached Pears image

As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems - they make for a more attractive dish. You can serve the pears soon after they're made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They're good on their own or alongside whipped cream or crème fraîche.

Provided by Dorie Greenspan

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 lemon
6 ripe but firm pears
2 cups (480 milliliters) red wine
1/2 cup (120 milliliters) water
3 tablespoons sugar
3 tablespoons honey
2 whole cloves
1 cinnamon stick
1 whole star anise
Lightly sweetened whipped cream or crème fraîche, for serving (optional)

Steps:

  • Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
  • Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
  • Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 34 grams, TransFat 0 grams

PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE



Pears Poached in Red Wine, Cardamom and Orange image

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

1 750-ml bottle dry red wine
2 1/4 cups sugar
2 cups water
1/2 cup orange juice
2 teaspoons grated orange peel
1 teaspoon ground cardamom
1 cinnamon stick
4 firm but ripe pears, peeled, stems left intact
1 pint vanilla ice cream
1 plain or almond biscotti, crumbled
Orange peel strips (optional)

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.

POACHED PEARS IN RED WINE



Poached Pears in Red Wine image

Jeff Potter enjoys the science of cooking, which is why he wrote, "Cooking for Geeks: Real Science, Great Hacks and Good Food." For a combined dessert and science experiment, Mr. Potter suggests poaching pears, which causes changes in the structure of the fruit's flesh, breaking down cell walls and affecting the bonds between neighboring cells to create a softer texture that's infused with the flavor of the poaching liquid. While you can get away with poaching pears that are a little underripe, you can also encourage pears to ripen by storing them in a paper bag.

Provided by Tara Parker-Pope

Categories     dessert

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 3

2 medium pears
1 cup red wine
1/4 teaspoon ground pepper

Steps:

  • Remove the pear cores and slice pears lengthwise into eighths or twelfths.
  • Set the pan over low to medium heat, bringing the wine to a simmer. Add pepper to taste, and then poach the pears for 5 to 10 minutes, until soft. Flip the pears halfway through so that both sides of the slices spend some time in the liquid.
  • Remove the pears from the liquid. If desired, you can reduce the liquid down to a syrup to pour over the fruit. The pears can also be served with caramel sauce, vanilla ice cream or whipped cream.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 18 grams

RED WINE POACHED PEARS



Red Wine Poached Pears image

Provided by Food Network

Categories     dessert

Time 13h40m

Yield 6 servings

Number Of Ingredients 17

1 lemon
1 orange
1 bottle red wine (recommended: Shiraz/Syrah or Zinfandel)
8 cups water
1/2 cup honey
1 (1-inch) piece fresh ginger, sliced
1/2 teaspoon black peppercorns
1/2 teaspoon cloves
4 cardamom seeds
2 star anise
1 bay leaf
6 Bartlett pears, peeled
Creamy Pistachio Nut Filling, recipe follows
1 1/2 cups mascarpone cheese
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup pistachios, coarsely chopped

Steps:

  • Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
  • Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
  • Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
  • Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.
  • In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.
  • Use immediately or refrigerate and return to room temperature before filling the pears.

Nutrition Facts : Calories 203 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 10 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 1 grams, Sugar 30 grams

SPICED RED WINE-POACHED PEARS



Spiced Red Wine-Poached Pears image

Provided by Ellie Krieger

Categories     dessert

Time 3h50m

Yield 4 servings

Number Of Ingredients 7

2 cups dry red wine, such as cabernet or merlot
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
One 1 by 3-inch strip orange zest
1 cinnamon stick
2 cloves
4 firm, ripe pears

Steps:

  • In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

RED WINE POACHED PEARS WITH MASCARPONE FILLING



Red Wine Poached Pears with Mascarpone Filling image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 11

6 firm Bartlett pears
1 bottle red wine
1 vanilla bean, whole
2 cinnamon sticks
2 bay leaves
2 cups sugar
2 (8 ounce) containers mascarpone cheese, softened
1/2 cup heavy cream
Pinch cinnamon
1/2 cup powdered sugar
2 tablespoons butter

Steps:

  • Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
  • Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
  • Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
  • Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

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