Best Poached Pears With Marsala Cinnamon And Vanilla Recipes

MARSALA-POACHED PEARS

Marsala-Poached Pears image

Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.

Provided by Holland House

Categories Trusted Brands: Recipes and Tips Holland House®

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

4 Bartlett pears, about 8 oz. each
½ cup Holland House® Marsala Cooking Wine
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
2 tablespoons butter
Vanilla ice cream
¼ teaspoon Toasted pecans

Steps:

Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g

RED WINE POACHED PEARS WITH VANILLA BEAN CUSTARD

Red Wine Poached Pears with Vanilla Bean Custard image

This dessert may seem a little intimidating, but poaching pears is actually really easy, and the vanilla bean custard can also double as an ice cream base. Even better, everything can be made ahead of time!

Provided by Kardea Brown

Categories dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 lemon
6 ripe Anjou pears
2 cups Beaujolais or other red wine
1/2 cup granulated sugar
2 teaspoons vanilla extract
8 whole cloves
1 cinnamon stick
Sweetened whipped cream and candied pecans, for serving, optional
1 cup whipping cream
1 cup whole milk
1/2 vanilla bean
5 large egg yolks
1/2 cup granulated sugar

Steps:

For the pears: Remove a large strip of peel from the lemon and set aside. Squeeze the juice of the lemon into a medium bowl filled with water. Peel, halve and core the pears, adding the pears to the lemon water as you work (this will prevent them from browning).
Combine the wine, sugar, vanilla, cloves, cinnamon stick and reserved lemon peel in a medium saucepan. Bring to a boil and stir until the sugar dissolves.
Remove the pears from the lemon water and add to the wine mixture. Boil the pears until tender, 8 to 10 minutes on each side. Remove the pears from the poaching liquid to a wire rack to cool. If desired, continue to boil the poaching liquid until syrupy, about 10 minutes.
For the vanilla bean custard sauce: Combine the cream and milk in a medium saucepan. Scrape the seeds from the vanilla bean and add to the cream mixture along with the scraped bean. Place over medium heat until bubbles form around the edges, then remove from the heat and remove the vanilla bean.
Whisk together the egg yolks and sugar in a large bowl until combined. Gradually add a little of the hot cream mixture, whisking constantly until combined. Gradually add the remaining cream, whisking constantly. Return the mixture to the saucepan. Cook over low heat, whisking constantly, until the mixture coats the back of a wooden spoon, about 6 minutes. Remove the custard from the saucepan and cool slightly.
To serve, spoon some of the custard sauce onto serving plates and top each with a pear half. Dollop with whipped cream and sprinkle with candied pecans, if desired.