Best 6 Scarlet Poached Pears Recipes

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Indulge in the vibrant allure of scarlet poached pears, a culinary masterpiece that tantalizes taste buds and captivates the senses. These luscious pears, steeped in a symphony of red wine, warm spices, and zesty citrus, emerge as a symphony of flavors, textures, and colors. Perfectly balanced between sweet and tart, each bite offers a burst of juicy goodness, complemented by the subtle warmth of spices and the refreshing tang of citrus. Whether served as an elegant dessert, a refreshing side dish, or a delightful addition to cheese platters, scarlet poached pears are sure to leave a lasting impression. Discover the culinary magic of poached pears, as we guide you through a collection of enticing recipes that showcase the versatility of this classic dish. From the simplicity of traditional poaching to innovative takes infused with unique flavors and unexpected ingredients, this article offers a treasure trove of culinary inspiration. Embark on a delightful journey as we explore the art of poaching pears and unveil the secrets of transforming humble fruit into an extraordinary culinary delight.

Let's cook with our recipes!

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

VANILLA POACHED PEARS



Vanilla Poached Pears image

Provided by Alton Brown

Categories     dessert

Time 2h5m

Yield 4 servings

Number Of Ingredients 5

1 (750-ml) bottle white wine, Riesling or Viognier
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact

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.

SCARLET POACHED PEARS



Scarlet Poached Pears image

Provided by Paul Grimes

Categories     Dessert     Poach     Christmas     Vegetarian     Quick & Easy     Lemon     Pear     Beet     White Wine     Winter     Healthy     Cinnamon     Gourmet     Fat Free     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 cups Orange Muscat such as Essencia (from a 750-ml bottle)
1 medium red beet (1/4 pound), peeled and sliced
1 tablespoon sugar
2 teaspoons fresh lemon juice
1 (2-inch) cinnamon stick
2 Turkish bay leaves or 1 California
3 small firm-ripe pears (3/4 to 1 pound total), such as Forelle, peeled, halved lengthwise, and cored

Steps:

  • Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
  • Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.

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

WINE POACHED SECKEL PEARS



Wine Poached Seckel Pears image

Provided by Aaron McCargo Jr.

Categories     dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9

1 bottle Merlot, divided
1 star anise
1 cinnamon stick
1/2 cup sugar
6 Seckel pears, peeled
1/2 cup mascarpone cheese
2 tablespoons confectioners' sugar
2 tablespoons heavy cream
Fresh mint leaves, chiffonade, optional

Steps:

  • In a large saucepan, whisk together Merlot (reserving 2 cups), star anise, cinnamon stick, and sugar. Bring to a boil.
  • Add pears and remaining 2 cups of Merlot. Allow pears to cook in the wine and flavorings, simmering at a low boil.
  • In a small bowl, whisk together mascarpone, sugar, and cream. Add fresh mint, if desired.
  • Place a dollop of mascarpone cheese onto each plate. Top with 1 or 2 pears and serve.

POACHED SECKEL PEAR WITH POMEGRANATE, CABRALES CHEESE, AND SZECHUAN PEPPER ICE CREAM



Poached Seckel Pear with Pomegranate, Cabrales Cheese, and Szechuan Pepper Ice Cream image

Provided by Francois Payard

Categories     Ice Cream Machine     Cheese     Dessert     Freeze/Chill     Poach     Pear     Chill     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 22

Szechuan Pepper Ice Cream
3 cups (750 g/26.4 oz) whole milk
1 cup plus 1 Tbsp (250 g/8.8 oz) heavy cream
3 Tbsp plus 1 tsp (20 g/0.7 oz) Szechuan peppercorns
8 1/2 large (160 g/5.6 oz) egg yolks
3/4 cup plus 2 Tbsp (180 g/6.3 oz) granulated sugar
Poached Pears with Pomegranate
4 cups (1 kg/2.2 lb) pomegranate juice
3 to 5 turns freshly ground black pepper
8 Seckel pears, peeled (you will core them after they are poached)
Pomegranate Sauce
2 cups (500 g/17.6 oz) poaching liquid from Poached Pears with Pomegranate
Baked Almond Diamonds
8 3/4 Tbsp (125 g/4.4 oz) unsalted butter
1/2 cup plus 2 Tbsp (125 g/4.4 oz) granulated sugar
1 1/3 cups (125 g/4.4 oz) almond flour
2 large (100 g/3.5 oz) eggs
1 Tbsp plus 1 tsp (10 g/0.35 oz) all-purpose flour
Assembly
4 oz (113 g) Cabrales cheese, cut into eight 1/2-inch-thick slices
Special Equipment
ice cream machine; pepper mill; 9-inch square baking pan; 2-inch-long by 1-inchwide diamond-shaped pastry cutter

Steps:

  • Szechuan Pepper Ice Cream
  • 1. In a medium saucepan, combine the milk, cream, and peppercorns and cook over medium-high heat until the mixture comes to a gentle boil. Remove the pan from the heat, cover, and allow to infuse for 20 minutes.
  • 2. Strain the milk mixture and return it to the saucepan. Reheat until the mixture just begins to boil. Remove from the heat.
  • 3. In a medium bowl, whisk together the egg yolks and sugar vigorously until pale. Whisk about 1/2 cup of the hot milk mixture into the yolks, then return this mixture to the saucepan with the remaining milk mixture and cook over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and reaches 175°F (79°C) on an instant-read thermometer; do not let the mixture boil, or the egg yolks will curdle. Remove the pot from the heat. Pass the ice cream base through a fine-mesh sieve into a bowl. Set the bowl in an ice bath and stir frequently until cold. Cover the bowl and refrigerate the ice cream base for at least 4 hours.
  • 4. Process the base in an ice cream machine according to the manufacturer's instructions (be careful not to overchurn the ice cream or it will become grainy). Transfer the ice cream to an airtight container and freeze until ready to serve.
  • Poached Pears with Pomegranate
  • 1. In a medium saucepan, bring the pomegranate juice and black pepper to a boil over medium-high heat. Add the pears and reduce the heat to medium-low. Poach the pears in the simmering juice until tender, about 15 minutes. Cool completely at room temperature.
  • 2. Transfer the pears, still in the liquid, to an airtight container and refrigerate until ready to serve.
  • Pomegranate Sauce
  • Pour the poaching liquid in a small saucepan and bring to a boil over medium-high heat. Continue to boil the liquid until it has reduced by half, about 15 minutes. Pass the syrup through a fine-mesh sieve into a bowl and cool.
  • Baked Almond Diamonds
  • 1. Preheat the oven to 375°F (191°C). Coat the bottom and sides of a 9-inch square baking pan with nonstick cooking spray.
  • 2. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until creamy and well blended, about 2 minutes. Add the almond flour and mix until blended. Reduce the mixer speed to medium-low and add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Add the flour and mix until blended. Scrape the almond mixture into the prepared pan, smoothing it into an even layer. Bake for 18 to 22 minutes, or until golden brown. Place the pan on a wire rack and cool completely.
  • 3. Using a 2-inch-long by 1-inch-wide diamond-shaped pastry cutter, cut out 8 diamonds of baked almond cream. Store in an airtight container until ready to use.
  • Assembly
  • Cut each Poached Pear with Pomegranate in half crosswise and remove the cores from the bottom halves. Place each pear bottom standing up on a plate and top with a slice of Cabrales cheese. Replace the pear tops. Glaze the pears with some of the Pomegranate Sauce, letting some of the sauce drip onto the plates. Place a Baked Almond Diamond on each plate and top with a scoop of Szechuan Pepper Ice Cream.

Tips:

  • Use ripe, firm pears. Avoid pears that are too soft or bruised, as they will not hold their shape well when poaching.
  • Choose a poaching liquid that complements the pears. Red wine, white wine, and cranberry juice are all good options. You can also add spices, such as cinnamon, cloves, and nutmeg, to the poaching liquid for extra flavor.
  • Poach the pears until they are tender but still hold their shape. The cooking time will vary depending on the type of pears you are using and the ripeness of the pears.
  • Let the pears cool in the poaching liquid. This will help them to absorb the flavor of the poaching liquid.
  • Serve the poached pears with a variety of toppings. Whipped cream, ice cream, and yogurt are all good options. You can also drizzle the pears with chocolate sauce or caramel sauce.

Conclusion:

Scarlet poached pears are a delicious and easy-to-make dessert that is perfect for any occasion. The pears are poached in a flavorful liquid until they are tender and juicy. They can be served with a variety of toppings, such as whipped cream, ice cream, or yogurt. You can also drizzle the pears with chocolate sauce or caramel sauce for a richer flavor.

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