Best Wine Braised Pear Chantilly Recipes

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BRAISED PEARS IN RED WINE



Braised Pears in Red Wine image

This is a show-stopper dessert from The Mediterranean Vegan Kitchen. It's easy to make and your guests will feel very special. I used a California Cabernet and these were delicious.

Provided by Linorama

Categories     Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

6 large ripe firm bosc pears, peeled,stems intact
1 1/2 cups dry red wine
1/2 cup water
1/2 cup sugar
1/2 large lemon, juice of (about 2 tbsp.)
1 cinnamon stick, 3 to 4 inches long,halved

Steps:

  • Cut a thin level horizontal slice from the bottom of each pear so they can easily stand upright.
  • In a medium stockpot, combine the wine, water, sugar, lemon juice and cinnamon.
  • Bring to a boil over high heat.
  • Remove from heat and carefully stand pears upright in pot.
  • Return pot to burner and bring to brisk simmer over medium-high heat.
  • Reduct the heat to low, cover, and simmer gently until pears are very tender but not falling apart, 1 to 1 1/2 hours, basting with liquid occasionally.
  • With slotted spoon transfer pears to a individual serving plates.
  • Meanwhile, boil the cooking liquid over high heat until syrupy and reduced to about 1/2 cup.
  • Remove and discard cinnamon pieces.
  • Spoon syrup evenly over the pears; let cool to room temperature.
  • Serve at room temperature.
  • Or cover and refrigerate 1- 24 hours and serve chilled.

RED WINE POACHED PEARS WITH MASCARPONE FILLING



Red Wine Poached Pears with Mascarpone Filling image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 11

6 firm Bartlett pears
1 bottle red wine
1 vanilla bean, whole
2 cinnamon sticks
2 bay leaves
2 cups sugar
2 (8 ounce) containers mascarpone cheese, softened
1/2 cup heavy cream
Pinch cinnamon
1/2 cup powdered sugar
2 tablespoons butter

Steps:

  • Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
  • Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
  • Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
  • Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

RED WINE POACHED PEARS



Red Wine Poached Pears image

A simple yet decadent and elegant dessert - these Red Wine Poached Pears enhance the natural sweetness of the fruit with delicious red wine and beautiful spices.

Provided by Dini @ The Flavor Bender

Categories     Dessert

Time 45m

Number Of Ingredients 9

½ cup sugar (100 g)
1 large piece of orange peel
8 - 10 whole cloves
1 stick cinnamon
2 cups red wine (I prefer Cabernet Sauvignon or Merlot )
½ cup water / orange juice (see notes for more options)
2 tsp vanilla extract
½ cup raspberries / pitted cherries / blackberries (OPTIONAL)
3 - 6 medium sized bosc pears

Steps:

  • Place all the ingredients (except pears) in a saucepan. Make sure the saucepan is large enough for the pears to fit snugly in there, with just enough wiggle room for the pears to submerge in the poaching liquid at an angle as well.
  • Bring the red wine to a simmer while stirring to dissolve the sugar.
  • When the wine comes to a simmer, strain the red wine liquid (IF YOU USED FRESH FRUITS), to remove the seeds or fruit pulp. Discard the seeds and pulp, but NOT the cloves, orange peel and cinnamon. Add the cinnamon, cloves and peel back into the liquid and return the liquid back to the saucepan. You can skip this step if you didn't use fresh fruits with seeds and pulp.
  • Peel the pears ONLY when the poaching liquid is ready (pears will discolor if you peel them too early).
  • Lower the peeled pears into the poaching liquid.
  • Let the pears poach in the liquid on medium-low heat (simmering) for 20 - 25 minutes, but rotate the pears every 5 minutes to ensure they poach evenly on all sides, including the tops of the pears.
  • When the pears have been poached, keep them upright in the poaching liquid, and remove the saucepan from the heat and allow the pears to cool down in the poaching liquid.
  • I prefer to serve poached pears chilled, but they can be served at room temperature as well.
  • Before serving, remove the pears from the poaching liquid and leave them on a plate, covered with plastic wrap.
  • Heat the remaining liquid in the saucepan, and bring it to a simmer. Simmer for a few minutes until the liquid thickens slightly into a syrup. The cooking time depends on how much liquid is left, so keep an eye on it. If the syrup is too thick, add a little water to thin it out.
  • Serve the pears on a serving plate, and brush them a little with the syrup to make the pears look shiny (optional).
  • Pour a little syrup over individual pears, and serve with some whipped mascarpone cheese or whipped cream.

Nutrition Facts : Calories 255 kcal, Carbohydrate 50 g, Sodium 6 mg, Fiber 5 g, Sugar 38 g, ServingSize 1 serving

QUICK & EASY CARAMELIZED PEARS



Quick & Easy Caramelized Pears image

Seasonal fruit is the perfect starting point for a memorable meal-ender.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

3 tablespoons unsalted butter
3 medium pears, such as Anjou or Bartlett, quartered and cored
1/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
Salt
Vanilla ice cream, for serving

Steps:

  • In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g

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