Indulge in a symphony of flavors with our collection of poached pear recipes, each offering a unique twist on this classic dessert. Embark on a culinary journey as we explore the art of poaching pears in a variety of delectable liquids, from ruby-red port wine infused with aromatic peppercorns to the delicate sweetness of vanilla-scented syrup. Discover the secrets of achieving perfectly tender and succulent pears, complemented by rich and flavorful poaching liquids. Whether you prefer the classic elegance of pears poached in red wine or the modern flair of pears poached in Earl Grey tea, our recipes will guide you every step of the way. Get ready to tantalize your taste buds with these exquisite poached pear creations, perfect for any occasion.
Here are our top 7 tried and tested recipes!
POACHED RED PEARS IN PORT WINE
Steps:
- Peel and core the pears. Place them in a saucepot with anise and Port wine. Bring to a boil and cook until the alcohol is burned off - be careful as the mixture may ignite. Once alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are fully submerged. Pears should simmer for at least 35 to 40 minutes. Remove the pears once they are tender. Return the port to a simmer and cook until reduced by 3/4 and syrupy.
- In a small saucepan, place ginger root and 4 to 5 tablespoons of sugar. Cook until sugar caramelizes. Remove from the heat and place on a parchment lined sheet pan to cool.
- Melt chocolate over a double-boiler.
- Whip cream to stiff peaks. Sweeten with powdered sugar and a pinch of cinnamon. Set aside to chill.
- Use the reduced wine as a sauce or garnish. Once pears are done and tender, place on plate. Fill with chocolate and top with whipped cream. Garnish with candied ginger and drizzle with reduced wine. Serve warm.
POACHED PEARS WITH WINE VINAIGRETTE
Poached pears served with a red wine vinaigrette.
Provided by PS2XWIZ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
- Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
- Place pears in individual bowls, and top with sauce.
Nutrition Facts : Calories 357 calories, Carbohydrate 50.6 g, Fat 14 g, Fiber 8.5 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 48.2 mg, Sugar 33.1 g
POACHED PEARS WITH GINGER AND PORT
Categories Fruit Ginger Dessert Poach Low Sodium Pear Port Spring Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
- In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
- Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.
PEARS POACHED IN PEPPERED PORT
Make and share this Pears Poached in Peppered Port recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in a large saucepan; bring to a boil.
- Add pear halves; cover, reduce heat, and simmer 8 minutes or until tender.
- Remove pear halves with a slotted spoon, and place in a large shallow bowl. Cover and chill.
- Bring wine mixture to a boil, and cook 8 minutes or until reduced to 1 cup.
- Pour wine mixture through fine mesh sieve into a small bowl; discard spices and lemon. Cover and chill.
- Place 2 pear halves in each of 4 dessert dishes; top with sauce. Garnish with mint sprigs.
Nutrition Facts : Calories 445.4, Fat 0.8, SaturatedFat 0.2, Sodium 24.4, Carbohydrate 66.4, Fiber 6.5, Sugar 43.9, Protein 1.2
PEARS IN PORT WITH MERINGUE CREAM
This festive make-ahead pudding is a great way to use up leftover port (or red wine)
Provided by Sara Buenfeld
Categories Dessert
Time 2h
Number Of Ingredients 9
Steps:
- Pour the port into a large pan with 600ml water, add the sugar and cinnamon, then heat until the sugar dissolves. Add the pears, bring to the boil, then cover and simmer for 20-30 mins until tender all the way through. They are ready when a cocktail stick can be easily pushed through each one. Depending on the size of your pan, you may need to cook the pears in 2 batches using the same port syrup, or turn the pears several times as they cook so they become an even colour. Let the pears cool in their syrup, preferably overnight to allow the syrup to really stain them. Will keep for 3 days in the fridge.
- Check the consistency of the syrup. If it is very thin, boil it in a pan to reduce the amount and concentrate the flavour.
- To serve, whip the cream with the sugar and vanilla until it holds its shape, then fold in the meringue. Sprinkle with the cinnamon. Arrange the pears in a shallow dish and spoon over the syrup. Allow guests to help themselves to both pears and cream.
Nutrition Facts : Calories 489 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
EASY POACHED PEARS
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
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
POACHED PEARS
Back in 2012, Mark Bittman and Sam Sifton tackled the task of making up a bountiful meal for 15 at a friend's Brooklyn home. "We wanted to impress our guests without driving ourselves crazy. We decided on sturdy and manageable main courses, but we wanted an eye-popping starter and dessert," Mr. Sifton said. These poached pears in port, paired with an orange, almond and olive oil cake, rose to the occasion. Ready in about 45 minutes, and without a lot of fuss over the stove, it's a great way to end a dinner party.
Provided by Mark Bittman And Sam Sifton
Categories dessert
Time 45m
Number Of Ingredients 4
Steps:
- Combine the port and sugar in a saucepan with 2 cups water; heat until the sugar dissolves. Add vanilla beans.
- Peel and core pears. Pour on port mixture and simmer 15 to 40 minutes, until tender.
- Let pears cool in the liquid.
- Reduce the liquid to less than a cup. Serve individually with the liquid spooned over.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 52 grams
Tips:
- Choose ripe but firm pears for poaching. Avoid pears that are too soft or bruised.
- Use a variety of pears for a more complex flavor. Some good choices include Bartlett, Bosc, and Anjou.
- Peel the pears before poaching to remove the skin. This will help the pears to absorb the poaching liquid more evenly.
- Use a heavy-bottomed saucepan for poaching the pears. This will help to prevent the pears from sticking to the bottom of the pan.
- Bring the poaching liquid to a simmer before adding the pears. This will help to prevent the pears from breaking apart.
- Poach the pears for 15-20 minutes, or until they are tender but still hold their shape.
- Remove the pears from the poaching liquid and let them cool slightly before serving.
- Serve the pears with crème fraîche, ice cream, or yogurt.
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. With a little creativity, you can create a variety of different poaching liquids to create unique and flavorful desserts.
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