Best Poached Pears With Blackberries Recipes
CASSIS & BAY-BAKED PEARS WITH BLACKBERRIES
Impress dinner guests with this grown-up dessert. Pears are wonderful for soaking up flavours - here that's cassis, red wine, blackberry and bay leaves
Provided by Diana Henry
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Halve the pears - you don't need to peel or core them - and put them, cut-side up, in a baking dish in which the fruit can sit quite snugly in a single layer. Pour the cassis and red wine over the pears, sprinkle with the sugar and tuck the bay leaves under the fruit.
- Bake - spooning the juices over the pears from time to time - until the fruits are tender right through to the centre (how long this takes depends on the ripeness of the fruit; start checking after 20 mins, but it could take as long as 45 mins). It's a good idea to turn the pears over a couple of times while they're cooking so that they are cut-side down in the liquor for part of the cooking time.
- By the time the fruit is cooked, the juice around it won't be thick, but should be syrupy and sweet enough to serve as it is. If you don't think it is, then remove the pears and bay leaves and reduce the juices by boiling them for a little while, leave to cool, then pour them back into the dish with the pears. Leave at room temperature and add the berries about 30 mins before you want to serve, spooning the juices over them, otherwise they get very soft sitting in the red wine syrup.
Nutrition Facts : Calories 213 calories, Fat 0.2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
POACHED PEARS
Bosc's firm texture makes it ideal for poaching, but you can poach Anjou or Bartlet pears, too. Or play around with different pear varieties and the different poaching liquids in this recipe to find your favorite combination.
Provided by Colleen Weeden
Time 2h25m
Number Of Ingredients 3
Steps:
- In a 5- to 6-qt. pot bring Poaching Liquid to boiling; reduce heat. Simmer, uncovered, 10 minutes. Add pears. Return to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until pears are tender. Let cool in syrup. If desired, serve with blackberries, pistachios, and/or mascarpone cheese. Serves 6.
Nutrition Facts : Calories 313 kcal, Carbohydrate 64 g, Protein 1 g, Sodium 4 mg, Sugar 52 g, UnsaturatedFat 0 g
VANILLA POACHED PEARS
Steps:
- Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
- Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
- Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
- Remove the pears from the refrigerator, spoon the sauce over the pears and serve.
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