Best 8 Poached Pears With Ginger Recipes

POACHED PEARS WITH GINGER

Steps:

• Bring all ingredients except pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.
• Meanwhile, peel pears and cut in half lengthwise. Use a small spoon or melon baller to scoop out core and seeds from each half, leaving stems intact. Trim fibrous strip from center with a paring knife. Gently lower pears into pot. If not completely covered by liquid, lay a piece of parchment paper directly on pears.
• 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 parchment paper. Cook liquid over medium heat until syrupy, about 15 minutes; discard vanilla pod and ginger. Let cool. Serve two pear halves in each bowl; spoon syrup over pears.

GINGER-POACHED PEARS

Steps:

• Preheat oven to 375°. Core pears from bottom, leaving stems intact. Peel pears; cut in half vertically. Cut 1/4 in. from bottoms to level if necessary. Place in an ungreased 13x9-in. baking dish. , Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears. Bake, uncovered, 25-30 minutes or until tender, basting occasionally., With a slotted spoon, remove pears to individual serving dishes. Transfer pan juices to a small saucepan; stir in ginger. Cook and stir over medium heat 5-8 minutes or until heated through. Spoon over pears; sprinkle with pecans.

POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP

Steps:

• In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
• Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
• Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
• In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

GINGER POACHED PEAR

Steps:

• Preheat oven to 400 degrees F.
• Bring ginger ale and white wine to 160 degrees F in medium saucepan. Add pear and poach for 15 to 20 minutes until the pear is fork tender.
• Cut philo in half and brush with butter, sprinkle with sugar, and bake until golden brown.
• Place ice cream on each piece of philo dough, then a pear half and drizzle with chocolate sauce.

GINGER-POACHED PEARS WITH ICE CREAM AND BLUEBERRIES

Steps:

• In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.
• Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.

POACHED PEARS WITH GINGER

Steps:

• Bring all the ingredients except the pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.
• Meanwhile, peel the pears and cut them in half lengthwise. Use a small spoon or melon baller to scoop out the core and seeds from each half, leaving the stems intact. Trim the fibrous strip from the center with a paring knife. Gently lower the pears into the pot. If they are not completely covered by liquid, lay a piece of parchment paper directly on the pears.
• Cook until a paring knife slides easily into the pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer the pears to a large bowl; cover with parchment paper. Cook the liquid over medium heat until syrupy, about 15 minutes; discard the vanilla pod and ginger. Let cool. Serve 2 pear halves in each bowl; spoon the syrup over the pears.
• FIT TO EAT RECIPE
• (Per serving)
• Calories: 235
• Fat: 1g
• Cholesterol: 0mg
• Carbohydrate: 50g
• Sodium: 10mg
• Protein: 1g
• Fiber: 5g

POACHED PEARS WITH GINGER AND PORT

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.

POACHED PEARS IN GINGER-LEMON SAUCE

Steps:

• With a vegetable peeler, pare yellow part only of peel from lemon.
• Cut peel into julienne strips to make 1 table- spoon.
• Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
• Bring to a boil.
• Add pears and more water, if needed, to cover them.
• Simmer, covered, until pears are tender when pierced, about 30 minutes.
• Put pears in 6 shallow-rimmed dishes or shallow bowls.
• On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
• Pour syrup over pears.
• Cool, cover and chill until cold or up to 2 days.