Best Vanilla Poached Pears Recipes

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VANILLA POACHED PEARS



Vanilla Poached Pears image

Provided by Alton Brown

Categories     dessert

Time 2h5m

Yield 4 servings

Number Of Ingredients 5

1 (750-ml) bottle white wine, Riesling or Viognier
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact

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.

POACHED PEARS WITH VANILLA SAUCE



Poached Pears with Vanilla Sauce image

This dessert is a great ending to a special-occasion meal. Whole pears are lightly spiced and chilled, then served with a heavenly custard sauce.-Al Latimer, Bentonville, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 12

2-1/3 cups sugar, divided
2 teaspoons cornstarch
1 cup milk
1/2 cup heavy whipping cream
4 large egg yolks, lightly beaten
1 teaspoon vanilla extract
10 cups water, divided
2 tablespoons lemon juice, divided
6 medium firm pears, stems attached
1 teaspoon grated lemon zest
1 cinnamon stick (3 inches)
3 whole cloves

Steps:

  • In a heavy 2-qt. saucepan, combine 1/3 cup sugar and cornstarch; gradually stir in milk and cream until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat., Gradually add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir over medium-low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; place a piece of waxed paper or plastic wrap on top of sauce. Cover and refrigerate. , In a large bowl, combine 6 cups water and 1 tablespoon lemon juice. Carefully peel pears, leaving stems attached. Immediately plunge pears into lemon water. In a large saucepan, combine lemon zest, and the remaining sugar, water and lemon juice. Bring to a boil. Add cinnamon stick, cloves and pears. Reduce heat; cover and simmer for 20-25 minutes or until pears are tender., Carefully remove pears to a plate. Discard cinnamon stick and cloves. Drizzle syrup over pears. Loosely cover and refrigerate for 2-3 hours. To serve, place pears on dessert plates; drizzle with chilled vanilla sauce.

Nutrition Facts : Calories 539 calories, Fat 13g fat (7g saturated fat), Cholesterol 174mg cholesterol, Sodium 33mg sodium, Carbohydrate 107g carbohydrate (96g sugars, Fiber 4g fiber), Protein 4g protein.

FLAMBEED VANILLA-POACHED PEARS WITH APRICOT SAUCE



Flambeed Vanilla-Poached Pears with Apricot Sauce image

This is a great dessert for a fancy party or a girl's night in! I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears. I served this dish to a rich couple and got a hefty tip back, so I figured it must have been good!

Provided by Anna

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 40m

Yield 12

Number Of Ingredients 8

1 ½ cups water
¾ cup white sugar
½ teaspoon vanilla extract
6 Bosc pears - peeled, halved and cored
1 cup apricot preserves
2 tablespoons cornstarch
2 tablespoons water
½ cup rum

Steps:

  • Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
  • Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
  • To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 43.7 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.5 g, Sodium 12.7 mg, Sugar 32.2 g

VANILLA POACHED PEARS WITH CHOCOLATE SAUCE AND ICE CREAM (A.K.A. "POIRE BELLE HELENE")



Vanilla Poached Pears with Chocolate Sauce and Ice Cream (a.k.a.

Provided by Tyler Florence

Categories     dessert

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

6 cups water
3 cups sugar
2 cinnamon sticks
1 lemon, zested
1 vanilla bean
6 firm pears such as Bosc or Bartlett
1 1/2 cups heavy cream
12 ounces bittersweet chocolate, roughly chopped
1 1/2 tablespoons unsalted butter
1 quart store-bought vanilla-bean ice cream
Wafer cookies, for serving

Steps:

  • Combine the water, sugar, cinnamon sticks, and lemon zest in a medium saucepan. Split vanilla bean lengthwise, scrape out the seeds and add both the seeds and the pod to the pan. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is completely dissolved, about 5 minutes.
  • Peel the pears. Reduce the poaching liquid to a simmer and add the pears. Cook until just tender (the tip of a paring knife will go through the flesh of a pear with just a little resistance), about 15 minutes. Remove the pan from the heat and cool the pears in the poaching liquid, until completely cooled, about 45 minutes.
  • Heat the cream in a small saucepan over low heat. Put the chocolate and butter into a medium-size bowl. Pour the cream over the chocolate and stir until smooth and glossy.
  • Serve the pears with a scoop of ice cream, a little pear-poaching syrup and warm chocolate sauce drizzled over the top. Garnish with a wafer cookie and serve.

VANILLA & WHITE WINE POACHED PEARS



Vanilla & white wine poached pears image

Make a batch of poached pears and store them in jars to give as part of a homemade Christmas hamper. They go beautifully with ice cream or hot chocolate sauce

Provided by Cassie Best

Time 45m

Yield Makes 2 x 1-litre jars (serves 8)

Number Of Ingredients 8

300g caster sugar
2 small cinnamon sticks
1 vanilla pod, split and seeds scraped out
10 cardamom pods
300ml white wine (we used chardonnay)
1 unwaxed lemon
10 small, firm pears (we used Forelle)
ice cream or hot chocolate sauce, to serve (optional)

Steps:

  • Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later - it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mix is steaming and the sugar has dissolved.
  • Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully place the pears in the steaming liquid, then turn up the heat to medium- low and bring to a simmer. Cover the surface with the circle of baking parchment and cook the pears for 20-30 mins, or until they can be pierced with the tip of a knife with little resistance.
  • Meanwhile, sterilise two 1-litre jam jars. When the pears are cooked and still hot, transfer to the jars with any aromatics from the pan. Top up with the poaching liquid so the pears are covered. Seal and leave to cool. Will keep for up to six months in a cool place. Serve with ice cream or hot chocolate sauce, if you like.

Nutrition Facts : Calories 143 calories, Fat 0.2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

POACHED PEARS WITH MARSALA, CINNAMON, AND VANILLA



Poached Pears with Marsala, Cinnamon, and Vanilla image

Categories     Fruit     Dessert     Poach     Pear     Vanilla     Marsala     Fall     Chill     Cinnamon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

2 cups dry Marsala
2 cups water
3/4 cup sugar
2 cinnamon sticks
2 vanilla beans, split lengthwise
2 long strips orange peel
6 7-ounce Bosc pears, peeled, stems left intact
8 ounces mascarpone cheese* (optional)

Steps:

  • Combine 2 cups dry Marsala, 2 cups water, sugar, cinnamon sticks, split vanilla beans, and orange peel strips in heavy large pot. Bring to boil over high heat, stirring to dissolve sugar. Add peeled Bosc pears. Reduce heat to medium-low. Cover pot and simmer until pears are tender, turning pears occasionally, about 40 minutes. Using slotted spoon, transfer pears to platter. Boil liquid in pot until reduced to 1 1/4 cups, about 12 minutes. Pour syrup over poached pears. Chill until cold, turning pears occasionally, at least 3 hours and up to 1 day.
  • Divide poached pears among 6 shallow bowls. Strain syrup; discard solids. Drizzle syrup over pears. Top each with dollop of mascarpone, if desired, and serve.
  • Italian cream cheese, sold at Italian markets and many supermarkets.

VANILLA POACHED PEARS



Vanilla Poached Pears image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Make dessert in just 15 minutes: Peel, halve and core 4 pears. Put in a shallow dish with 1 cup white wine, 2/3 cup sugar, 2 strips grapefruit zest and 1 split vanilla bean. Cover with plastic wrap; microwave about 10 minutes. Serve the pears with the vanilla syrup; top with whipped cream, if desired.

Nutrition Facts : Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 5 milligrams, Carbohydrate 51 grams, Fiber 5.5 grams, Protein 1 grams, Sugar 40 grams

POACHED PEARS WITH VANILLA CREAM SAUCE



Poached Pears with Vanilla Cream Sauce image

No special sauce needed for these pears; just mix a little vanilla ice cream with the pear juice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 4

4 firm, ripe Bosc pears
2 tablespoons light-brown sugar
1 tablespoon unsalted butter
1/4 cup vanilla ice cream

Steps:

  • Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baller, leaving stems intact. In a 2-quart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
  • Transfer cooked pears to 4 shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices in the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.

POACHED PEARS WITH VANILLA CREAM



Poached Pears with Vanilla Cream image

There's no need to make a special sauce for these pears; just mix a little vanilla ice cream with the pear juices.

Provided by Martha Stewart

Time 20m

Yield Serves 4

Number Of Ingredients 4

4 firm, ripe Bosc pears
2 tablespoons light-brown sugar
1 tablespoon unsalted butter
1/4 cup vanilla ice cream

Steps:

  • Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-qart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
  • Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
  • Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.
  • Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.

MERLOT-POACHED PEARS WITH VANILLA & CINNAMON



Merlot-poached pears with vanilla & cinnamon image

Whole poached pears make an elegant dinner party dessert, with a red wine sauce and fragrant cinnamon and vanilla

Provided by Sara Buenfeld

Categories     Dessert, Treat

Time 1h10m

Number Of Ingredients 5

750ml bottle Merlot or other red wine
200g golden caster sugar
2 cinnamon sticks , snapped in half
1 vanilla pod , halved lengthways then halved across to make 4 strips
4 firm pears , peeled

Steps:

  • Tip the wine, sugar, cinnamon and vanilla into a deep medium pan and heat gently until the sugar dissolves. Add the pears, making sure they are fully covered by the wine, then simmer for 30 mins until they are just tender. If the pears are very ripe, they may be ready in 20 mins. Can be made up to 2 days ahead - leave the pears in the syrup in the fridge until you're ready to finish the recipe.
  • Remove the pears from the pan with a slotted spoon and boil the syrup for 30 mins to reduce it and make it more syrupy. Cool, then chill for up to 2 days. Remove from the fridge 1 hr before serving.

Nutrition Facts : Calories 399 calories, Carbohydrate 65 grams carbohydrates, Sugar 65 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

VANILLA POACHED PEARS



Vanilla Poached Pears image

A delicious, elegant, and HEALTHY dessert to serve to your family or friends. Your dinner party guests will be impressed with the appearance of this special dish. Little do they know how easy it was to make! (Cooking time includes cooling time.)

Provided by JenSmith

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

4 large pears, halved, peeled, and cored or 8 small ish pears, peeled and left whole
apple juice, to cover
1 1/2 inches piece fresh vanilla beans
ground cinnamon
mint sprig (to garnish)

Steps:

  • Place the pears in a large saucepan and pour apple juice in to cover the pears.
  • Add vanilla bean and bring the pears to a simmer over medium heat. Simmer until tender, being careful not to burn.
  • Allow pears to cool, then serve in the center of a dessert plate. Spoon sauce over the pears, then sprinkle with cinnamon powder and garnish with a sprig of mint.
  • Enjoy!

Nutrition Facts : Calories 66.7, Fat 0.1, Sodium 1.1, Carbohydrate 17.8, Fiber 3.6, Sugar 11.3, Protein 0.4

ASIAN PEARS WITH VANILLA-POACHED KUMQUATS



Asian Pears with Vanilla-Poached Kumquats image

Categories     Fruit     Dessert     Poach     Quick & Easy     Fall     Vegan     Asian Pear     Kumquat     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1/2 vanilla bean, halved lengthwise
1/2 cup water
3 tablespoons fresh lime juice
1/2 cup sugar
1/2 lb kumquats (20), ends trimmed, sliced crosswise 1/3 inch thick, and seeded
3 lb Asian pear (4 large), peeled, cored, and sliced lengthwise 1/4 inch thick

Steps:

  • Scrape seeds from vanilla bean into water with lime juice in a small heavy saucepan, then add pod, sugar, and a pinch of salt. Bring to a boil, stirring until sugar is dissolved, then simmer 3 minutes. Add kumquats and simmer, covered, until they just begin to soften, 3 to 4 minutes.
  • Put pears in a heatproof bowl. Pour kumquats and syrup over pears and toss gently, then cool.
  • Chill fruit, covered, at least 2 hours.

VANILLA POACHED PEARS



Vanilla Poached Pears image

Categories     Pear     Vanilla     Simmer

Yield Makes 10 pear halves

Number Of Ingredients 5

1 cup dry white wine
3 cups water
1/4 cup honey
1 vanilla bean, halved lengthwise and seeds scraped
5 ripe, firm Bartlett or Comice pears

Steps:

  • Bring wine, water, honey, and vanilla-bean seeds and pod to a simmer in a large saucepan. Cook over medium-low heat 5 minutes.
  • Meanwhile, cut a round of parchment the same diameter as the saucepan. Peel pears and halve lengthwise. Use a small spoon or melon baller to scoop out cores, seeds, and stems. Trim fibrous strip from center with a paring knife. Gently lower pears into pot. Place parchment round directly on pears to keep them submerged (this will help keep them from turning brown).
  • Cook until a paring knife slides easily into pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer pears to a large bowl; cover with cooking liquid and let cool completely. Pears can be refrigerated in an airtight container up to 3 days.

POACHED PEARS WITH VANILLA-POMEGRANATE SYRUP



Poached Pears with Vanilla-Pomegranate Syrup image

Pomegranate seeds and syrup are the backdrop for mildly sweet pears and vanilla.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 4

2 pomegranates
1 tablespoon honey
1 vanilla bean, halved lengthwise, seeds scraped to loosen
4 firm, ripe Bartlett pears, peeled, cut lengthwise into eighths, and cored

Steps:

  • Cut pomegranates in half. Remove seeds from one half; reserve (you should have about 1/2 cup seeds). Extract juice from remaining halves with a citrus juicer. Strain into a medium saucepan. (You should have about 3/4 cup juice.)
  • Add honey, vanilla bean and seeds, and 4 cups water to pan. Bring to a boil. Reduce heat, and simmer 5 minutes.
  • Carefully add pears. Cover, and cook until pears are tender, 3 to 5 minutes. Using a slotted spoon, transfer pears to a plate; let cool slightly. Remove vanilla bean halves from poaching liquid; halve again lengthwise, reserving for garnish. Reserve 6 tablespoons poaching liquid.
  • To serve, divide pears among 4 bowls; sprinkle with reserved pomegranate seeds, dividing evenly. Drizzle each bowl with 1 1/2 tablespoons poaching liquid, and garnish with a vanilla bean quarter. Serve warm or at room temperature.

Nutrition Facts : Calories 185 g, Fiber 10 g, Protein 2 g, Sodium 2 g

VANILLA POACHED PEARS WITH ALMOND BUTTER PORRIDGE TOPPING



Vanilla poached pears with almond butter porridge topping image

Take your porridge to new levels at breakfast time with these divinely soft and sweet poached pears, plus almond butter topping. Mornings never tasted so good

Provided by Cassie Best

Categories     Breakfast, Brunch

Time 30m

Number Of Ingredients 6

2 small pears
100g caster sugar
juice of ½ a lemon
1 vanilla pod (alternatively, use 1 tsp vanilla bean paste)
1 tbsp almond butter
toasted flaked almonds

Steps:

  • Peel, halve and core the pears. Mix the sugar and lemon juice with 200ml water in a small saucepan. Halve the vanilla pod and scrape the seeds into the pan, then add the pod (or add the vanilla bean paste). Heat until the sugar has dissolved.
  • Add the pears and cover the surface with a circle of baking parchment (this will ensure the pears cook through evenly). Cook for 15-20 mins until the pears feel soft when poked with a knife, then leave to cool. Can be kept chilled in the liquid for up to one week.
  • Meanwhile, make your porridge. Mix the almond butter with enough poached pear liquid to form a drizzling consistency, then spoon over the porridge and top the bowls with the pears. Scatter with the toasted flaked almonds.

Nutrition Facts : Calories 208 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein

VANILLA, ORANGE & CINNAMON POACHED PEARS



VANILLA, ORANGE & CINNAMON POACHED PEARS image

Categories     Fruit     Dessert

Yield 4

Number Of Ingredients 7

6 cups/1 1/2 liters water
1 pound/453 g golden brown sugar
1 cinnamon stick
2 oranges
1 vanilla bean, halved lengthwise
4 Anjou pears with stems, peeled
Vanilla ice cream

Steps:

  • Combine the water, sugar and cinnamon in a heavy large sauce pan. Using a vegetable peeler, remove the peel from the oranges and place the peels in the sugar-water mixture. Squeeze the juice from the oranges into the sugar-water mixture. Scrape the seeds from the vanilla bean into the sugar-water mixture, and add the vanilla. Bring to a simmer over medium-high heat. Meanwhile, using a melon baller, remove the core from the bottom end of the pears. Place the pears into the syrup and simmer until the pears are tender, about 25 minutes. Allow the pears to cool in the cooking liquid, then transfer to the fridge. The pears can be kept in this liquid for up to 2 days. Transfer the pears to a platter. Simmer the syrup over high heat until it thickens slightly, about 30 minutes. Place the pears on plates. Spoon a scoop of ice cream alongside each pear. Drizzle some of the syrup over and around the pears and serve.

POACHED PEARS WITH VANILLA AND CIDER



POACHED PEARS WITH VANILLA AND CIDER image

Categories     Fruit

Yield 4

Number Of Ingredients 11

1 cup apple cider
1/2 freshly squeezed orange juice
1 vanilla bean, split lengthways
1 cinnamon stick
2 star anise
2 Bosc pears, peeled, halved, and cored
1 teaspoon orange zest
1/2 cup 2% Greek yogurt
1 teaspoon orange zest
1 1/2 tablespoons sliced almonds, toasted
Fresh raspberries or pomegranate seeds

Steps:

  • 1. In a small pan over medium-high heat, bring cider, orange juice, vanilla bean, cinnamon stick, and star anise to a boil. 2. Place pears face down in the pan. Lower heat and simmer gently, covered, until a knife inserted into the pears meets no resistance, about 10-20 minutes. 3. Once pears are tender, kill heat and let cool in pan. Remove to serving plates and set aside. 4, Over medium heat, reduce remaining poaching liquid to a glaze. Pour over pears. 5. Mix orange zest with yogurt. Dollop equally on pears. 6. Sprinkle almonds over yogurt. Sprinkle raspberries or pomegranate seeds around pears. Serve.

VANILLA POACHED PEARS IN FRUIT JUICE



Vanilla Poached Pears in Fruit Juice image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 5

4 cups peach flavored white grape juice
1/2 vanilla bean, split
1 orange, zested
4 pears, peeled (Bartlett or Anjou)
1/2 cup sugar free raspberry preserves

Steps:

  • In a saucepan, make the poaching liquid by combining the grape juice, vanilla bean, and orange peel. Add the peeled whole pears and cover with a round of parchment paper to keep the part of the pear at the surface from oxidizing. Simmer for 30 minutes or until fork tender.
  • Turn off the heat and let cool in the poaching liquid. Once cooled, chill them in the poaching liquid. When ready to serve them, remove them from the poaching liquid, and using a small paring knife cut out a whole from the bottom to hollow it out.
  • Stuff the hole with the jam and place on plates. Warm the remaining jam with an equal amount of poaching liquid, drizzle it over the pears, and serve.

POACHED PEARS WITH VANILLA AND BAY



POACHED PEARS WITH VANILLA AND BAY image

Categories     Dessert

Yield 6

Number Of Ingredients 6

1 bottle Muscat St Jean de Minervois
1 lemon
1 vanilla pod
1 bay leaf
4 tbsp caster sugar
6 medium ripe but firm pears

Steps:

  • See recipe

FLAMBEED VANILLA-POACHED PEARS WITH APRICOT SAUCE



Flambeed Vanilla-Poached Pears with Apricot Sauce image

"This is a great dessert for a fancy party or a girl's night in! I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears. I served this dish to a rich couple and got a hefty tip back, so I figured it must have been good!"

Provided by @MakeItYours

Number Of Ingredients 8

1 1/2 cups water
3/4 cup white sugar
1/2 teaspoon vanilla extract
6 Bosc pears - peeled, halved and cored
1 cup apricot preserves
2 tablespoons cornstarch
2 tablespoons water
1/2 cup rum

Steps:

  • Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
  • Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
  • To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

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