Indulge in the exquisite flavors of poached red pears, a culinary masterpiece that combines the natural sweetness of pears with the rich, fruity notes of port wine. This classic dessert, often served during special occasions, offers a symphony of textures, from the tender, melting pears to the velvety smooth sauce. With just a few simple ingredients and some patient simmering, you can create this delectable treat that will impress your family and friends. Our collection of recipes provides a range of variations to suit your preferences, whether you prefer a traditional approach or a more modern twist. From the classic Poached Pears in Port Wine to the elegant Port Wine Pears with Vanilla Bean, each recipe offers a unique culinary experience. Embark on this delightful journey and discover the art of poaching pears, transforming them into a dessert that is both visually stunning and incredibly delicious.
Here are our top 5 tried and tested recipes!
RED WINE AND PORT POACHED PEARS WITH MASCARPONE
Steps:
- In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid.
- Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl.
- Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve.
- Voila!
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
POACHED PEARS IN SPICED RED WINE
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
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
OVEN-POACHED PEARS WITH RED WINE
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the wine, water, sugar, cinnamon stick, cloves and lemon slices in a saucepan. Bring to a boil and simmer, uncovered, until the mixture is reduced to approximately 4 cups liquid. Set aside until ready to use.
- Preheat the oven to 350 degrees. Peel the pears but leave the stems on. Place the pears upright in a baking dish just large enough to hold them comfortably. Bring the wine mixture to a boil again and pour it over the pears (it will not cover them completely). Bake for 1 hour, basting every 15 minutes. The pears should darken to a rich mahogany color as they cook.
- When the pears are done (still firm but easily pierced with a fork), remove them from the oven. The liquid in the baking dish should be syr-upy. If it is not, transfer it to a saucepan and cook on the stove over a high heat until there are approximately 2 cups of syrup.
- Place the pears in compote or similar dishes and cover with syrup. The pears may be served with a ricotta cream sauce (see following recipe).
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 44 grams, TransFat 0 grams
POACHED PEARS IN RED WINE
Jeff Potter enjoys the science of cooking, which is why he wrote, "Cooking for Geeks: Real Science, Great Hacks and Good Food." For a combined dessert and science experiment, Mr. Potter suggests poaching pears, which causes changes in the structure of the fruit's flesh, breaking down cell walls and affecting the bonds between neighboring cells to create a softer texture that's infused with the flavor of the poaching liquid. While you can get away with poaching pears that are a little underripe, you can also encourage pears to ripen by storing them in a paper bag.
Provided by Tara Parker-Pope
Categories dessert
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 3
Steps:
- Remove the pear cores and slice pears lengthwise into eighths or twelfths.
- Set the pan over low to medium heat, bringing the wine to a simmer. Add pepper to taste, and then poach the pears for 5 to 10 minutes, until soft. Flip the pears halfway through so that both sides of the slices spend some time in the liquid.
- Remove the pears from the liquid. If desired, you can reduce the liquid down to a syrup to pour over the fruit. The pears can also be served with caramel sauce, vanilla ice cream or whipped cream.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 18 grams
Tips:
- Choose ripe but firm pears: Overripe pears will easily break apart during poaching, while underripe pears will not soften properly.
- Use a heavy-bottomed pot: This will help to distribute heat evenly and prevent the pears from sticking to the bottom of the pot.
- Add sugar and spices to the poaching liquid: This will help to flavor the pears and create a rich syrup.
- Bring the poaching liquid to a simmer before adding the pears: This will help to prevent the pears from breaking apart.
- Poach the pears gently: Do not boil the pears, as this will make them tough.
- Chill the pears before serving: This will help to set the flavor and make them easier to slice.
Conclusion:
Poached pears in port wine are a delicious and elegant dessert that can be enjoyed on any occasion. With a few simple ingredients and a little bit of time, you can create a dish that will impress your guests and leave them wanting more.
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