Best Riesling Poached Pear Pie Recipes

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RIESLING POACHED PEARS WITH CARDAMOM CREAM



Riesling Poached Pears with Cardamom Cream image

Riesling is a white wine native to Germany, though it's now also being grown as far afield as California, New York and Australia. Rieslings can range from sweet (labeled Spatlese or Auslese) to dry (labeled Kabinett, Qualitatswein or QbA); they're all known for honeyed, floral notes and stony minerality. They're an especially good match for fruit, as they add clean, not cloying, sweetness. Cardamom, a common ingredient in Northern European and Scandinavian baking, adds a smoky counterpoint.

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 4 servings

Number Of Ingredients 6

1 (750 ml) bottle Riesling, preferably Spatlese
2 cups sugar
4 ripe pears, such as Bartlett, Bosc, D'Anjou, Fiselle or Seckel
1 cup heavy cream
1 tablespoons superfine sugar
1 teaspoon ground cardamom

Steps:

  • Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves.
  • Peel the pears, leaving stem intact, if present. Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core. Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring. (The acidity of the wine keeps them from browning). Add just enough water to cover the pears.
  • To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid. Place a small plate on top of the paper to make sure the pears are completely submerged. Cook the pears over medium-high heat, just until the liquid comes to a boil. Reduce the heat to low and poach the pears until they are just soft. The pears should be tender enough to pierce with a knife. This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear.
  • Remove the pan from the heat and cool the fruit completely in the poaching liquid. Refrigerate the fruit in the liquid in a sealed container until ready to serve. (The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor).
  • Pour about half of the poaching liquid into a skillet and bring to a boil over high heat. Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey.
  • Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks. Refrigerate until ready to serve.
  • To serve, place a pear in a bowl or on a plate. Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream.

RIESLING BAKED PEARS



Riesling Baked Pears image

So yummy. Pears oven baked and poached in a honey-wine sauce with cinnamon and orange flavors infused. The first time DH and I had this for dessert we were simply astounded at how these simple flavors combined to make such a rich and flavorful treat.

Provided by MathMom.calif

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

4 ripe pears, washed and dried (preferably Bosc with stems still attached)
2 cups riesling wine or 2 cups other fruity wine
1/4 cup honey
4 cinnamon sticks
4 bay leaves
4 slices orange zest

Steps:

  • Tip: For the orange zest, scrub the orange first and then use a vegetable peeler to remove the strips of zest. Make sure to leave behind the bitter, white pith.
  • Preheat oven to 400 degrees. Slice a thin piece off the bottom of each pear so that it will sit flat, standing up straight.
  • Arrange the pears in a pie pan or oven-proof small casserole dish.
  • Whisk wine and honey in a medium bowl until blended. (I usually have to microwave mine to make the honey melt a bit so that they will combine.).
  • Pour honey-wine mixture over pears and add cinnamon sticks, bay leaves and orange zest to the liquid.
  • Roast the pears, basting every 15 minutes, until they are tender and a bit wrinkled (about 45 minutes to 1 hour).
  • Use a slotted spoon to transfer the pears to serving dishes. Put the honey-wine mixture into a small saucepan and bring to a boil. Boil until slightly thickened, about 6 minutes. Drizzle over pears and garnish with cinnamon sticks and orange zest.
  • Serve warm, at room temp, or chilled.
  • Note: We sometimes put a small scoop of vanilla ice cream on this. Very rich and yummy. Another option: try cheese, such as ricotta or mascarpone -- sweeten cheese and stir it first.

Nutrition Facts : Calories 256.8, Fat 0.2, Sodium 2.5, Carbohydrate 47.6, Fiber 5.2, Sugar 33.7, Protein 0.8

POACHED-PEAR FRANGIPANE TART



Poached-Pear Frangipane Tart image

Pears are poached in mulled wine here, infusing the fruit with spices and giving the exteriors a deep crimson hue. When sliced and nestled into the rich frangipane filling, they create a glorious ombre effect.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 8h

Yield Serves 8 to 10

Number Of Ingredients 14

3 to 4 firm, small pears, such as Forelle, Anjou, or Bartlett
2 cups dry red wine, such as Cabernet Sauvignon or Merlot
1/3 cup sugar
1/2 vanilla bean, cut in half lengthwise, or 1 teaspoon pure vanilla extract
Peeled zest of 1 orange, plus 1/3 cup fresh juice
2 cloves
1 tablespoon unbleached all-purpose flour, plus more for dusting
1/2 recipe Test Kitchen's Favorite Pate Brisee
1 cup whole blanched almonds
1/4 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Pears:Peel pears; transfer to a saucepan. Add wine, sugar, vanilla bean, orange juice and zest, cloves, and enough water to cover pears (2 to 3 cups). Top with a parchment round to keep pears submerged and bring to a simmer over high heat, then reduce heat to medium-low and simmer until pears are easily pierced with the tip of a paring knife, about 15 minutes. Transfer to a heatproof bowl; cover with poaching liquid. Let cool completely.
  • Pie:On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch tart pan. Trim dough flush with rim; lightly prick bottom with a fork. Refrigerate 30 minutes.
  • Meanwhile, preheat oven to 350 degrees, with a rack in lower third. Arrange almonds on a rimmed baking sheet; toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Transfer to a food processor; add flour and salt and process until finely ground.
  • Beat butter with sugar on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; beat until combined. Add almond mixture; beat until pale and fluffy, about 2 minutes.
  • Increase oven temperature to 375 degrees. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
  • Reduce oven temperature to 350 degrees; place a foil-lined baking sheet below rack. Spread crust with almond mixture; smooth top with an offset spatula. Working with one pear at a time, remove from poaching liquid; pat dry with a paper towel, then slice in half lengthwise, remove stem, remove core with a measuring teaspoon or a melon baller, and cut crosswise on a slight bias into 1/8-inch slices. Fan pear slices in a random pattern to completely cover top of frangipane. (You may not use them all.)
  • Place tart pan directly on oven rack; bake until frangipane is golden, puffed, and just set, 50 minutes to 1 hour. (If crust is getting too dark, shield with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours.

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