Best Poached Pears With Pepper And Bay Leaf Recipes

RED WINE POACHED PEARS

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.

POACHED PEARS

Steps:

• Core pears from blossom ends with melon-ball scoop and peel, leaving stems intact.
• In a 2-quart saucepan simmer pears in juice with remaining ingredients, uncovered, turning occasionally, 10 to 15 minutes, or until pears are tender but still hold their shape. Transfer pears to a plate with a slotted spoon, reserving poaching liquid, and chill in freezer 15 minute.
• While pears are chilling, boil reserved liquid until reduced to about 1 cup. Pour liquid into a bowl and put bowl in a larger bowl of ice and cold water. Stir liquid until cooled lightly.
• Serve pears in shallow bowls with some poaching liquid and garnished with bay leaves. (Do not eat bay leaves.)

EASY POACHED PEARS

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

POACHED PEARS WITH PEPPER AND BAY LEAF

Steps:

• Peel pears, cut in half vertically and remove cores. Place pears in bowl with juice of one-half lemon and enough water to cover. Set aside.
• Place remaining lemon juice in large, heavy saucepan with wine, sugar, water, peppercorns and bayleaf. Bring to boil, lower heat and simmer 20 minutes.
• Drain pears and add them. Simmer 10 to 15 minutes, until just tender. Transfer pears to bowl with slotted spoon; be sure to drain well.
• Boil down cooking liquid until about three-quarters cup, 10 minutes or so. Remove from heat, discard bay leaf; stir in eau de vie. Pour over pears; serve at room temperature.