Best Poached Pears With Asian Spices Recipes

Poached Asian Pears with Star Anise and Tropical Fruit image

Yield Serves 4

Number Of Ingredients 11

2 cups water
1 cup dry white wine
3/4 cup sugar
2 tablespoons fresh lemon juice
2 star anise*
1 2-inch piece cinnamon stick
1 2-inch piece fresh ginger, sliced
4 large (10 ounces each) Asian pears
1 1 3/4-pound papaya, diced
1 14-to 16-ounce mango, diced
*A brown star-shaped seed pod; available at Asian markets and specialty food stores and some supermarkets.

Steps:

Bring first 7 ingredients to boil in heavy large saucepan, stirring until sugar dissolves. Cover and simmer 5 minutes.
Peel and core pears. Add to syrup. Add enough water to cover pears. Cover pan; simmer until pears are tender, about 40 minutes. Using slotted spoon, transfer pears to bowl. Increase heat; boil liquid until reduced to 3/4 cup, about 25 minutes. Strain syrup; pour over pears. Chill until cold. (Can be made 2 days ahead. Chill.)
Stand 1 pear in center of each plate. Spoon papaya and mango around pear. Spoon syrup over and serve.

Poached Pears in Honey, Ginger and Cinnamon Syrup image

Provided by Giada De Laurentiis

Categories dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

One 750-ml bottle Moscato wine or other sweet dessert wine
2 cups Simple Syrup, recipe follows
1 cinnamon stick, broken in 1/2
2 tablespoons honey
One 3/4-inch piece fresh ginger, peeled, and finely chopped
1 vanilla bean, split lengthwise
6 small, firm, ripe Anjou pears, peeled
Serving suggestion: Vanilla ice cream or gelato
2 cups sugar
2 cups water

Steps:

In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

Plum Wine Poached Asian Pear image

Provided by Food Network

Categories dessert

Time 12h30m

Yield 4 servings

Number Of Ingredients 6

2 small firm Asian pears, peeled
2 cups pomegranate juice
2 cups Japanese plum wine
1/4 cup granulated sugar
Vanilla ice cream
Mint leaves, for garnish

Steps:

Cut the Asian pears in half vertically. Use a small spoon to scoop out the core. Put the 4 halves in a pot large enough to fit the pears in a single layer.
Cover the pears with the pomegranate juice and plum wine. Add more juice and wine if the pears are not completely covered. Bring to a boil, then lower the heat and simmer for 20 minutes. Take the pot off the heat and let the pears come to room temperature in the pot. Remove the pears and juice from the pot and put in a bowl. Cover and refrigerate overnight.
Preheat a grill to high.
When you're ready to serve the pears, dry each half thoroughly using paper towels. Put the sugar on a shallow plate and dip the flat side of each half in the sugar. Put each pear half, flat side down, on a very hot grill and grill until the sugar is brown and bubbly.
Transfer the pears to serving plates, flat side up. Put a scoop of vanilla ice cream in the middle of each pear and garnish with mint.

Tea Poached Asian Pears image

Provided by mary winecoff

Categories Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups sugar
2 cups dry white wine
1 1/2 inches piece fresh ginger, cut in half crosswise
2 cinnamon sticks
1 tablespoon allspice berry
2 tablespoons black tea leaves, loose
4 slices orange zest, about 4 inches long
4 large Asian pears, peeled and halved

Steps:

Preheat oven to 275 degrees F. In a large oven-safe saucepan, bring sugar and 3 cups water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Add wine, ginger, cinnamon, allspice, tea leaves, and orange zest; bring to a boil again. Add pears, remove from heat, and cover; transfer to oven.
Bake pears 1 1/2 hours, turning every half hour until tender but still crisp.
Remove from oven; let stand until cool enough to handle. Serve warm in cooking liquid.