Best 7 Pears In White Wine Recipes

WHITE WINE-POACHED PEARS

Steps:

• Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook 5 minutes. Add pears, lower heat, and cook 20 to 30 minutes, until pears are tender. If necessary, turn pears very gently by rotating stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
• Pour syrup over pears and refrigerate, covered, at least 6 hours, preferably overnight. Serve.

POACHED PEARS IN WINE (EASY 3 INGREDIENT RECIPE)

Steps:

• Peel, halve (lengthwise) and core four pears and place cut side down in sauté pan.
• Pour wine into pan with the pears. Next, add the sugar.
• Put burner on to medium high heat and bring to a simmer, then add the lid.
• Cook for a few minutes until the pears are still firm, but cooked (poke with a skewer to test them.) Turn them over and cook for one more minute.
• Take the pan off the heat and remove the pears from the liquid in the pan with a large spoon (slotted is best) and set aside.
• Put the pan back onto the burner and bring to a strong simmer over medium high heat. Cook until a syrup forms, then remove from heat immediately after consistency is reached.
• Place pear halves (one or two) on serving plates and drizzle with the caramelized wine syrup. Decorate as desired, or not at all, and serve right away.

VANILLA POACHED PEARS

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.

VANILLA & WHITE WINE POACHED PEARS

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.

WHITE WINE POACHED PEARS

Steps:

• Gather the ingredients.
• Thinly peel the pears, making sure to keep the stem intact. Slightly slice the bottom of the pears so they will stand up in the pan and when serving.
• In a large and tall saucepan, stir together the white wine , water, cinnamon stick, vanilla bean, lemon zest, and lemon juice. Bring the mixture to a simmer over medium-high heat.
• Once the liquid is simmering, add the prepared pears and place them standing on the pan. The liquid should cover most of the pears' height.
• Poach the pears, uncovered, for 7 to 9 minutes until their meat is slightly tender, but they are still firm enough to hold their shape. Watch this process carefully as you do not want the pears to overcook or they will collapse.
• Remove the pears from the poaching liquor with a slotted spoon and place them on individual serving plates.
• Return the poaching liquid to a simmer. Add the sugar and allow the mixture to reduce in volume by half or about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon.
• Remove the cinnamon stick and vanilla bean from the syrup and strain the liquid through a fine sieve.
• Drizzle each pear with the wine syrup and add any other topping that you'd like.

PEARS IN WHITE WINE

Steps:

• Placve water, wine, cinnamon stick & both sugars into a saucepan.
• Stir over low heat until the sugar dissolves, then bring to the boil, and add the pears. Cover and simmer until the pears are tender (approc 5 minutes).
• Chill well before serving and serve with a little of the sauce spooned over the top.

PEARS IN SPICED WHITE WINE

Steps:

• Combine white wine, sugar, spices and peel of lemon in a suited pot.
• Heat up but do not let it boil.
• Meanwhile put the lemon juice into a bowl.
• Peel the pears and quarter them lenghtwise. Core them. Put them into the bowl with lemon juice to avoid browning.
• After you have prepared all pears this way add them and the lemon juice to the wine mixture.
• Poach the pears for about 10 - 15 minutes, but don't let them boil. The pears should be soft, but still a bit firm at the end.
• Put the pears into a suited preserving jar and cover them with white wine brew. Do not remove the spices.
• Store them in the fridge for at least 12 hours to blend all the flavors.
• Enjoy.
• NOTE: there might be more white wine brew than you need. Put it in the fridge and enjoy it cold with a bit of ice and a lemon wedge.
• SERVING: Serve the pears at room tempearture with a dollop of your favorite ice cream for an easy dessert. Add some of the white wine brew to it.
• NOTE: try these pears also in an easy pear cake or tarte. The peares will be soft and their flavor will blend into the cake and will make it moist.
• Cooking time does not include time for cooling.