Best 3 Sweet Riesling Pears Recipes

Indulge in a delightful culinary journey with our exquisite Sweet Riesling Pears, a symphony of flavors that will tantalize your taste buds. These succulent pears are poached in a luscious Riesling wine syrup, infused with aromatic spices and citrus zest, creating a vibrant and complex taste profile. Savor the delicate sweetness of the pears, perfectly balanced by the acidity of the wine, while the spices and citrus add depth and intrigue. As you bite into the tender flesh of the pears, you'll be greeted with a burst of juicy goodness, leaving you craving more. Whether you enjoy them on their own, atop a bed of creamy mascarpone, or nestled in a flaky puff pastry, these Sweet Riesling Pears promise an unforgettable dessert experience. Dive into the recipes section for step-by-step instructions and additional delightful variations, including a refreshing Riesling Pear Sorbet and an elegant Riesling Pear Tart Tatin. Get ready to embark on a culinary adventure that will leave you and your loved ones utterly enchanted.

Here are our top 3 tried and tested recipes!

POACHED PEARS WITH RIESLING

Poached Pears with Riesling image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 4

Ingredients

6 firm but ripe Bosc pears, stems left on, peeled
1/2 bottle dry or off-dry Riesling
1/4 cup plus 2 tablespoons packed light-brown sugar
1/2 vanilla bean, split lengthwise

Steps:

Core pears from the bottom, using a small melon baller to scoop out the seeds. Cut a round of parchment to fit inside a large pot (it should be wide enough to hold the pears in one layer). Place pears in pot along with wine, brown sugar, and enough water to just cover pears (2 to 3 cups). Scrape vanilla bean seeds into pot, then drop in pod. Cover with parchment round.
Bring to a boil, then reduce heat; simmer, turning pears occasionally to coat with liquid, until very tender but not falling apart, 10 to 15 minutes, depending on ripeness and size of pears. Use a slotted spoon to transfer pears to a large bowl. Remove and discard vanilla bean pod. Cover bowl with parchment round (or cut a new one to fit).
Bring poaching liquid to a boil and cook until reduced to consistency of thin syrup, about 10 minutes. Pour syrup over pears and refrigerate, covered with parchment, until cool. Serve pears in shallow bowls or cups; tuck a chocolate-mint leaf into stem end of each one, if desired.

RIESLING BAKED PEARS

Riesling Baked Pears image

So yummy. Pears oven baked and poached in a honey-wine sauce with cinnamon and orange flavors infused. The first time DH and I had this for dessert we were simply astounded at how these simple flavors combined to make such a rich and flavorful treat.

Provided by MathMom.calif

Categories Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 ripe pears, washed and dried (preferably Bosc with stems still attached)
2 cups riesling wine or 2 cups other fruity wine
1/4 cup honey
4 cinnamon sticks
4 bay leaves
4 slices orange zest

Steps:

Tip: For the orange zest, scrub the orange first and then use a vegetable peeler to remove the strips of zest. Make sure to leave behind the bitter, white pith.
Preheat oven to 400 degrees. Slice a thin piece off the bottom of each pear so that it will sit flat, standing up straight.
Arrange the pears in a pie pan or oven-proof small casserole dish.
Whisk wine and honey in a medium bowl until blended. (I usually have to microwave mine to make the honey melt a bit so that they will combine.).
Pour honey-wine mixture over pears and add cinnamon sticks, bay leaves and orange zest to the liquid.
Roast the pears, basting every 15 minutes, until they are tender and a bit wrinkled (about 45 minutes to 1 hour).
Use a slotted spoon to transfer the pears to serving dishes. Put the honey-wine mixture into a small saucepan and bring to a boil. Boil until slightly thickened, about 6 minutes. Drizzle over pears and garnish with cinnamon sticks and orange zest.
Serve warm, at room temp, or chilled.
Note: We sometimes put a small scoop of vanilla ice cream on this. Very rich and yummy. Another option: try cheese, such as ricotta or mascarpone -- sweeten cheese and stir it first.

Nutrition Facts : Calories 256.8, Fat 0.2, Sodium 2.5, Carbohydrate 47.6, Fiber 5.2, Sugar 33.7, Protein 0.8

RIESLING POACHED PEARS WITH CARDAMOM CREAM

Riesling Poached Pears with Cardamom Cream image

Riesling is a white wine native to Germany, though it's now also being grown as far afield as California, New York and Australia. Rieslings can range from sweet (labeled Spatlese or Auslese) to dry (labeled Kabinett, Qualitatswein or QbA); they're all known for honeyed, floral notes and stony minerality. They're an especially good match for fruit, as they add clean, not cloying, sweetness. Cardamom, a common ingredient in Northern European and Scandinavian baking, adds a smoky counterpoint.

Provided by Food Network Kitchen

Categories dessert

Time 2h40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 (750 ml) bottle Riesling, preferably Spatlese
2 cups sugar
4 ripe pears, such as Bartlett, Bosc, D'Anjou, Fiselle or Seckel
1 cup heavy cream
1 tablespoons superfine sugar
1 teaspoon ground cardamom

Steps:

Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves.
Peel the pears, leaving stem intact, if present. Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core. Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring. (The acidity of the wine keeps them from browning). Add just enough water to cover the pears.
To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid. Place a small plate on top of the paper to make sure the pears are completely submerged. Cook the pears over medium-high heat, just until the liquid comes to a boil. Reduce the heat to low and poach the pears until they are just soft. The pears should be tender enough to pierce with a knife. This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear.
Remove the pan from the heat and cool the fruit completely in the poaching liquid. Refrigerate the fruit in the liquid in a sealed container until ready to serve. (The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor).
Pour about half of the poaching liquid into a skillet and bring to a boil over high heat. Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey.
Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks. Refrigerate until ready to serve.
To serve, place a pear in a bowl or on a plate. Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream.

Tips for Making Sweet Riesling Pears:

Choose ripe, firm pears that are free of blemishes.
Use a good quality Riesling wine. A sweeter Riesling will produce a sweeter dessert.
Add a variety of spices to the poaching liquid for extra flavor. Some good options include cinnamon, nutmeg, and ginger.
Poach the pears until they are tender but still hold their shape. This will usually take about 30 minutes.
Serve the pears warm or at room temperature. They can be enjoyed on their own or with a dollop of whipped cream or ice cream.

Conclusion:

Sweet Riesling pears are a delicious and elegant dessert that can be enjoyed all year round. They are easy to make and can be tailored to your own taste preferences. Serve them at your next dinner party or potluck and watch them disappear!