Best 5 Jamie Oliver Poached Pears Recipes

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Indulge in the delightful flavors of poached pears, a classic dessert that combines the natural sweetness of pears with aromatic spices and a hint of citrus. This versatile dish can be enjoyed on its own, paired with ice cream or yogurt, or incorporated into tarts, cakes, and other desserts. Discover a collection of poached pear recipes that cater to various dietary preferences and skill levels. From traditional recipes that use red wine or port to lighter versions featuring white wine or sparkling water, these recipes offer a range of flavors to tantalize your taste buds. Explore vegan and gluten-free options for inclusive culinary experiences. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide step-by-step instructions to guide you towards creating this delectable treat. Embark on a culinary journey and savor the timeless charm of poached pears, a dessert that promises to delight and impress.

Let's cook with our recipes!

TRAY-BAKED MERINGUE WITH PEARS, CREAM, TOASTED HAZELNUTS AND CHOCOLATE SAUCE



Tray-Baked Meringue with Pears, Cream, Toasted Hazelnuts and Chocolate Sauce image

This dish, to me, is an assembly of wonderful sweet friends. Having 1 slab of meringue means serving it is dead easy. Feel free to make up your own topping combinations. Other good ones I really like are chestnut puree mixed with cream and chocolate, or other soft fruits with praline, or mixed toasted nuts and cream.

Provided by Jamie Oliver

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

4 large free-range or organic egg whites
1 1/4 cups raw sugar
Pinch sea salt
4 ounces hazelnuts, skins removed
2 (14-ounce) cans halved pears, in syrup
2 pieces stem ginger, thinly sliced, optional
7 ounces bittersweet chocolate (minimum 70 percent cocoa solids)
1 1/2 cups heavy cream
2 ounces icing sugar, sifted
1 vanilla bean, halved and seeds scraped out
1 orange, zested

Steps:

  • Preheat your oven to 300 degrees F and line a baking sheet with a sheet of waxed paper.
  • Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them. Whisk on medium until the whites form firm peaks. With your mixer still running, gradually add the sugar and the pinch of salt. Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, until the meringue mixture is white and glossy. To test whether it's done you can pinch some between your fingers - if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.
  • Dot each corner of the waxed paper with a blob of meringue, then turn it over and stick it to the baking sheet. Spoon the meringue out onto the paper. Using the back of a spoon, shape and swirl it into a rectangle. Place in the preheated oven and bake for 1 hour or until crisp on the outside and a little soft and sticky inside. At the same time, bake the hazelnuts on a separate sheet in the oven for 1 hour or until golden brown.
  • Drain the cans of pears, reserving the syrup from 1 can. Cut each pear half into 3 slices. Pour the pear syrup into a saucepan with the ginger, if using, and warm gently over a medium heat until it starts to simmer. Take off the heat and snap the chocolate into the saucepan, stirring with a spoon until it's all melted.
  • Take the meringue and hazelnuts out of the oven and leave to cool. Place the meringue on a nice rustic board or platter. Whip the cream with the sifted icing sugar and the vanilla seeds until it forms smooth, soft peaks. Smash the toasted hazelnuts (in a kitchen towel) and sprinkle half of them over the top of the meringue. Spoon half the whipped cream over the top and drizzle with some of the chocolate sauce (if the sauce has firmed up, melt it slightly by holding the saucepan over a large pan of boiling water). Divide most of the pear pieces evenly over the top. Pile over the rest of the whipped cream and pears. Drizzle with some more chocolate sauce, then sprinkle over the remaining toasted hazelnuts with some grated orange zest. Serve straightaway. If you're making this in advance, get everything ready and assemble at the last minute.

POACHED PEARS BELLE HELENE



Poached Pears Belle Helene image

They say Auguste Escoffier created this dish in honor of the opera, La Belle Helene, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way?

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 3h

Yield 4

Number Of Ingredients 7

6 cups water
1 lemon, zested and juiced
4 Bosc pears - cored, peeled, stems left on
1 vanilla bean
3 cups sugar
1 cup prepared hot fudge topping, or as needed
1 cup vanilla ice cream, or as needed

Steps:

  • Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
  • Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
  • Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
  • Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
  • Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.

Nutrition Facts : Calories 1060 calories, Carbohydrate 240.9 g, Cholesterol 14.5 mg, Fat 13.5 g, Fiber 8.8 g, Protein 4.2 g, SaturatedFat 6.5 g, Sodium 252.1 mg, Sugar 212.7 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

POACHED PEARS IN SPICED RED WINE



Poached pears in spiced red wine image

A completely fat-free pud that isn't boring. It's not just Good Food, it's genius

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 50m

Number Of Ingredients 6

1 vanilla pod
1 bottle red wine
225g caster sugar
1 cinnamon stick, halved
fresh thyme sprig, plus sprigs to seve
6 pears, peeled, but kept whole with stalk intact

Steps:

  • Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
  • Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
  • Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

Nutrition Facts : Calories 235 calories, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium

EASY POACHED PEARS



Easy Poached Pears image

Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 8

Zest of 1 lemon, cut into thin strips
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
3 cups apple cider
1 cup water
8 Bosc pears (with stems), peeled and cored from bottom
Lemon sorbet, for serving (optional)

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.

Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g

Tips:

  • Choose the right pears: Use firm, ripe pears that are not too soft. Bosc, Anjou, and Comice pears are all good choices.
  • Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the pears from sticking to the bottom of the pot.
  • Keep the poaching liquid simmering, not boiling: A gentle simmer will help to cook the pears evenly without making them mushy.
  • Use a slotted spoon to remove the pears from the poaching liquid: This will help to prevent them from breaking.
  • Serve the pears warm or at room temperature: They can be served on their own or with a variety of accompaniments, such as ice cream, yogurt, or whipped cream.

Conclusion:

Poached pears are a delicious and elegant dessert that can be enjoyed on any occasion. They are easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a variety of different flavor combinations by adding different spices, herbs, and fruits to the poaching liquid. So next time you are looking for a simple but impressive dessert, give poached pears a try!

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