#Poached Pear recipe

[askwhatsforlunch]

Quince Poached Pears

The ceaseless rain and strong winds of the past week means I’m am picking up heaps of fallen fruit in the garden. Some of the pears are just ripe, some are not even there yet, but if they’ve been bruised when they fell, one has to cook them rather quickly if one wants to eat them! These beautifully glazed Quince Poached Pears makes both an excellent dessert --the addition of ice cream can make it even more indulgent!-- or snack, or a side for your cheese board, especially if you have good blue cheeses, like Fourme d’Ambert or Stilton! Happy Saturday!

Ingredients (serves 2):

3 medium to large just ripe Williams Pears

1 cup Ginger and Lemon Quince Syrup

Thoroughly rinse Williams Pears under cold water.

Halve, core and peel pears, and place pear halves in a medium saucepan. Cover with Ginger and Lemon Quince Syrup, so all pear halves are submerged.

Bring to the boil over medium-high heat. Boil rapidly, for about 5 minutes; then, reduce heat to medium.

Simmer, for 15 to 20 minutes, occasionally flipping pear halves on their other side, until they are just tender, and Syrup has reduced slightly, glazing the pears beautifully.

Serve Quince Poached Pears with their Syrup warm, with a scoop or two of Ginger Ice Cream, onto thick yoghurt, or cooled, with good blue cheese...

#Recipe #Food #Quince Poached Pears #Quince Poached Pear recipe #Poached Pears #Poached Pear recipe #Pears #Williams Pears #Williams Pear #Williams Pear Tree #Pear Tree #Pear Harvest #Growing Fruit #Garden Fruit #Garden Orchard #Ginger and Lemon Quince Syrup #Quince Syrup #Homemade Quince Syrup #Quick recipe #Easy recipe #5 Ingredients or Less #Dessert #Dessert recipe #Fruity Treat #Fruity Treat recipe #Fruity Treat and Healthy Snack #Cheese Board

[1lifeinspired]

Poached Pear Cardamom Cakes - Two Cups Flour

#poached pears #cardamom cakes #cake #desserts #recipes #food photography

[dress-this-way]

Poached Pear Cardamom Cakes - Two Cups Flour

#poached pear cardamom cakes #cake #recipes #fall food #pears

[simmeringstarfruit]

Aunty J's Wine Poached Pears

My Aunty J’s delectable recipe for wine poached pears. These delicious pears are perfect for Christmas or a dessert with friends. Featuring warm flavours of cinnamon, brown sugar and vanilla, this recipe is truly a treat. Traditionally made with red wine, it can also be made non-alcoholic with pomegranate or cherry juice. Inspired by the simmered fruit recipe from Zelda Tears of the Kingdom and…

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#Breath of the Wild #easy poached pears recipe #red wine poached pears #simple poached pears #Tears of the Kingdom #wine poached pears

[ohgoddamnit]

.

#i saw a tart recipe I rbed earlier for mulled wine pears #and i was about to send a picture of it to my father because years and years and years ago he made mulled wine poached pears #and I’d like to make him something to remind him of it #but #he didn’t speak to me on Thursday #and would barely look at me #so I will just sit here and think of a mulled wine pear tart that maybe one day #I will make when I don’t hurt so much

[mxl755]

POACHED PEAR AND PEAR COCKTAIL AT THE EGGERSMANN SHOWROOM IN BEVERLY HILLS

#youtube #food recipe kitchen howto howtopoachpears pears recipes livewellforless poaching bestpearcocktail pearcocktail pearrecipe pearcocktails howt

[theshitpostcalligrapher]

today's mystery dessert: "pear ?"

basically i had a ball of leftover sourdough biscuit dough from when I made biscuits and gravy so i added more butter and flour and made a ramshackle lam dough pie base

blind baked that, then slopped in a bunch of stewed pears from last week when we had fruit that was going bad

finally, topped it with a brown sugar cinnamon crumble thingy i poached from a muffin recipe

in the oven at two hundo celcius for 20-30 minutes then broil for five

it tastes great! looks a little wack but what can ya do

(brown lumps are bits of brown sugar that didnt break loose when doing the crumble layer)

#its a leftovers pie! #food

[elonomhblog]

some breakfast idea's

i love food. i love making food. making food, playing with flavours and trying to recreate what i have found online have to be some of my favourite ways to create. i've put together a lil list of some brekkies that i have enjoyed. there's no photos or recipes attached (yet) but maybe i'll work on that throughout the holidays.

i try to eat mostly whole foods,, and make sure that i get enough protein in. i get a lot of my vegetables in through my breakfast, since it is the time i have the most energy and it always sets me up for a good day❤️

tofu veggie scramble

sweet potato savoury pancakes and scrambled egg

chia and almond porridge with slivered almonds and some berries

savoury oatmeal with mushrooms and spinach (and an egg?)

corn fritters and scrambled eggs

pumpkin seed and oat granola with coconut yoghurt and kiwi

banana oat-flour waffles with nuts and yoghurt

loaded omelette

veggie blend waffle with egg

cashew butter and banana smoothie (cashew because i HATE the taste of peanut butter and almond butter)

yogurt bowl with fruits and homemade granola

oats (oatmeal) with sliced bananas and a sprinkle of cinnamon

vegetable waffle fritters with avocado, salt n pepper and a poached egg

quinoa breakfast bowl with honey and roast pears

tropical protein smoothie with pineapple, spinach and mango

chia coconut protein muffins

spiced vanilla chai smoothie

warm protein zucchini bread with butter

(images are from pinterest)

#elonomh #student #elonomhblog #student life #academia #chaotic academia #study blog #productivity #that girl #becoming that girl #it girl #it girl mentaility #it girl aesthetic #it girl energy #pink pilates princess #pinterest girl #dream girl #vanilla girl #chai girl #breakfast ideas #wellness aesthetic #health and wellness #wellness and health #wellness girl #wellness moodboard #wellness #breakfast #brunch

[classicsstudentsunion]

Ancient Recipes: Apricot Dessert (Apicius, De re coquinaria)

Did you know when you Google Apicius, they call him a professional chef?

Given that he was the closest thing Ancient Rome had to Betty Crocker or Martha Stewart, we guess it makes sense. These apricots are a fantastic dessert from De re coquinaria (c. 5th cent. CE), arguably the best-known Ancient Roman cookbook. They likely would have been enjoyed at room temperature, but taste fantastic after being chilled. We make this at every rendition of our Ancient Food Day, and it's always a hit.

Latin: duracina primotica pusilla precoquiis purgas, enucleas, in frigidam mittis; in patina conponis; teres piper mentam siccam; suffundis liquids; adicies mel passum uinum et acetum; refundis in patina super precoquia, olei modicum mittis et lento igni ferueat, cum ferbuerit, amulo obligas, piper aspargis et inferes. (De re coquinaria, 4.177)

Translation (by John Liao): Wash firm, early or small apricots, pit them, and put them in the cold [water]. Arrange them in a pan. Crush pepper and dried mint, pour over liquamen and add honey, passum, wine and vinegar. Pour over the apricots in the pan. Add a little oil and heat on a low flame. Thicken [the sauce] with starch while it simmers. Sprinkle with pepper and serve. 

Ingredients

10-12 apricots (pitted and halved if fresh, rehydrated in water overnight if dried)

1 ½-2 tbsp freshly cracked black pepper (plus extra for garnish)

1 tbsp dried mint flakes

1 tsp garum/liquamen (substitute fish sauce if you can't find/make it yourself)

3-4 heaping tbsp of honey

3/4 cup of red wine

3/4 cup of passum (also known as raisin wine. Substitutes can include cranberry juice (less sweet), grape juice (more sweet), or ice wine (if you don’t have to make this for a school event).

1 tsp of vinegar (2 tsp if you're not using passum/alcoholic passum substitute)

1 ½ tbsp of olive oil

½ tsp corn starch

3-4 tbsp cold water

Our Recipe

Soak halved, pitted fresh apricots in cold water for 15 minutes (skip if using rehydrated fruit)

In a wide pan (at least 3 inches deep), lightly toast the black pepper and mint at medium heat until fragrant.

Add the liquids: honey, passum, wine, vinegar, and liquamen. Bring to a simmer and stir until well incorporated, and the honey has dissolved. Continue simmering to cook off the alcohol. If the mixture begins to reduce too much, add water in small amounts.

Once the desired amount of alcohol has been cooked off, add the apricots. Continue simmering until apricots reach your desired texture (usually 8-12 mins).

Remove the apricots from the pan. Mix cornstarch with cold water into a slurry, and add to the remaining liquid. Stir and cook until thick, then pour over reserved apricots. Let cool.

Serve chilled or at room temperature, with fresh black pepper sprinkled on top.

Below, we served them with libum (Roman cheesecake) and statites (Ancient Greek spelt crepes).

Some more anachronistic ways to serve this can include using it as pie or tart filling, mixing it with Greek yogurt, or serving it with vanilla ice cream while it's still hot (sort of like a poached pear situation).

Some FAQs

Q. "How long do I actually boil the sauce?"

A. As long as you want, depending on how much alcohol you want in the dish (we serve these at school events, so we have to boil it to hell and back to get rid of all the alcohol).

Q. "The ancient recipe says to cook the apricots first, why do you make the sauce first?"

A. When we tried the apricot-first method, the apricots fell apart and turned the whole thing into a jam-like stew because of how long we had to cook the sauce. It tasted great but lacked the nice texture of the whole apricots.

Q. "Can I substitute ingredients 1-1?"

A. Generally, yes. For our passum substitute, we use cranberry juice for its tartness, but any of the three substitutes work. However, if you have the ability to make/buy garum and passum, definitely give it a try!

#the pie version slaps btw i made it for thanksgiving #you just put the apricots and sauce (with cornstarch slurry but no extra cooking) in a blind baked pie shell #and then tuck it into the oven at 375 for about 10 minutes or until the sauce is thick #ancientfoodday #tagamemnon #classics #apicius #ancient rome #classics recipes #cooking #ancient cooking #recipe #ancient history #history #roman history #tagitus

[kineats]

hi !! could i request some grey fox therian foods?

special requests for: texture safe (few mixing texture in one recipe, no liquid and solid mixes [like textures similar to yogurt with strawberry bits or smoothies with seeds]), and limited pallet? as in a bit more bland

i'm nd and just very sensitive to textures and too many different tastes but i want to feel more connected to myself !

You got it!!

Grey Foxes generally eat small mammals, birds, and wild local fruits. Persimmons and Grapes and other wild fruits are a common treat. But their FAVORITE treats are eggs of all kinds. So let me see what I can come up with! I also tried to keep this as texture safe as I can -- most of them don't have competing textures, and those that do can be easily augmented to not have as many!

Crock Pot Rabbit Stew (if the chunks of rabbit are small enough, they'll be as melty and soft as the carrots and potatoes!)

Gamekeeper's Pie (if you find mashed potatoes don't work, roughly chunking the potatoes will get you a similar consistency to the filling~!)

Garlic Chicken with Herbs (I almost always use garlic paste or powder cause I don't like the texture of whole garlic cloves)

Squab with Mushrooms and Pears (I would make these portabello mushrooms instead and do a roasted pear, to keep the textures similar to each other)

Pigeon Pies with Bramble Gravy (skip the cabbage and pancetta, used chunked parsnips and smaller chunked pigeon, to keep a similar flavor profile but more consistent texture)

20 Minute Mushroom Chicken (again, use portabello mushrooms, probably halved or quartered, to keep textures similar)

Pineapple Ginger Chicken Stir-Fry (If you can get or make Pulled or Shredded Chicken for this, it'll come out with perfectly paired textures!! Otherwise much smaller chicken bites will come out as soft as the pineapples)

Soft Boiled and Jammy Eggs! (I prefer Jammy for texture, but soft boiled is good for dipping toast into)

Poached Egg and Cod (Tenderizing the cod in advance with something like this will make it much softer and not clash as much with the poached white. The yolk makes a creamy sauce that helps make the cod a lot creamier, too)

Easy Grape Sorbet

Mulled Grape Cider

Broiled Persimmons with Mascarpone (though any mild, creamy cheese works! Try the persimmons alone first to see what texture will go best!)

Easy Persimmon Jam (very tasty with Peanut Butter~)

Persimmon Muffins

also here's some Wild Berries to try!

Happy nomming, friend! I hope these were safe enough!

#foxkin #grey foxkin #grey fox #grey fox kin #otherkin food #otherkin #recipes #kin food #kin stuff #kin recipes #therian #nonhuman #kintype #fox #fox kin #meat recipes #fruit recipes #bugpal9999

[askwhatsforlunch]

Cider and Honey Poached Pear

This gorgeously glazed Cider and Honey Poached Pear is perhaps one of the best Harvest recipe. Simple enough, but the season’s flavours, from the home-brewed cider to the deliciously juicy pear, combine harmoniously to make a lovely dessert. Happy Sunday!

Ingredients (serves 1):

1 medium pears, just ripe (it needs to be firm enough  to hod its shape)

1/2 cup Cider

1/2 cup water

2 tablespoons pure honey (like lavender or heather honey)

Using a vegetable peeler, peel the pear; set aside

In a small saucepan, combine Cider and water. Add honey. Bring to a slow boil over medium heat, stirring to mix.

Once the honey is melted, add the pear to the pot. Cook, about 3 minutes, then turn the pear, and cook, another 3 minutes. Then, reduce heat to medium-low, cover with a lid, and simmer, 10 minutes. Finally, remove the lid, reduce heat to a low flame, and simmer, about another 10 minutes, gently turning the pear in the Cider and honey syrup every now and then, so it cooks evenly, until it is tender.

Serve Cider and Honey Poached Pear warm, with a generous dollop of Honey and Pistachio Cream.

#Recipe #Food #Cider and Honey Poached Pear #Cider and Honey Poached Pear recipe #Pear #Williams Pear #Red Williams Pear #Cider #Hard Cider #Home-brewed Cider #Homemade Cider #Apple Cider #Water #Honey #Lavender Honey #Easy recipe #5 Ingredients or Less #Dessert #Dessert recipe #Fruity Treat #Fruity Treat recipe #Fruity Treat and Healthy Snack #Harvest recipe #Autumn #Autumn recipe

[jojotier]

(( Hi! Today's Dunmeshistuck recipe is taken from Max Miller's recipe for Lobscouse (also known as Loblolly), with the pear recipe being a modified version of the Poached Pear recipe (Belle Helene) found on Foodwishes!

As an aside, I will be providing links to recipes for any notable meals in Dungeonbent! And if there are no links available, I will be writing the recipes out. Hope you enjoy!))

#dunmeshistuck #haha! you all fell into my trap! #The Trap Is That I Actually Cook Sometimes

[carfuckerlynch]

in the interest of documenting my endeavors which i guess is what i do here now. based off this recipe

pears poaching in syrup w rosemary, cardomom, and orange peel

namoura before going in the oven. added the zest of a small orange to the dough. didn’t slice it before baking bc of the pears

cake after baking + soaking. burnt kinda badly bc my oven is a piece of shit but hopefully i can still eat it

notes

still has to cool for at least an hour after baking so i can’t try it till tomorrow

i’ll be interested to see how sweet it is theres a cup of sugar in the cake and then it’s soaked in syrup so it seems like it’ll be. very. i made the syrup with 2/3 of a cup of sugar vs 1 1/2 cup in the recipe so. hopefully it’s edible

didn’t have any tahini and don’t really trust people who say peanut butter is “close enough” and wasn’t super sure how either one would play with the flavors in the syrup so i just buttered the pan. my 9x9 glass dish is in the fridge rn so i used the cast iron which might be part of why it burnt- too much heat retention.

will report back tomorrow on how it tastes

#odhran.txt #captain’s kitchen #trying to actually document my stuff for real. #and i can’t find my kitchen journal rn

[saltwaterandstars]

I'm making a pear and frangipane tart for the first time. I'm doing a mash-up of these two recipes:

Which is fine, except that I'll have to make decisions about all the things they do differently: to blind bake the pastry or not (I've decided yes, briefly), making the frangipane with plain or self-raising flour (I've gone s-r), and whether to poach the pears or not (I've decided not to because the pears I've got are really ripe and I think they'd fall apart if I tried to poach them. Also, it's a long enough recipe without adding another stage to it.)

So far, we have pastry made, rested, and blind baked:

Onto the frangipane next while that's cooling a bit.

#baking #cooking #pear and frangipane tart #cw food

[alpinezro]

im going to jump off a cliff if you dont give me this glass poached pears recipe right now

[mstepenwolf]

july 2023 jams 🎲

“Tiny Octopus Gets So Excited When His Diver Friend Comes” by The Dodo (cheer up and grounding video)

“Diary Comic” by J Marshall Smith (elegant and simple reflection)

“The 6 Types of Personal Projects and How To Know Which Ones To Do NOW” by Creative Pep Talk (podcast episode that helps navigate artistic career)

“Bookbinding Tools & Materials - beginner friendly” by bitter melon bindery (materials guide and an asmrish tutorial)

“Limitation = Freedom, How I Edit My Art Supplies” by Natasha Newton (palette creation and painting process)

“Butternut Squash Dried Tomato Red Pepper and Chorizo Soup” by Twiggs Studios (an attractive recipe, some others i liked from this blog include poached pear pies and blackberry rose roll cake)

070 Shake - Nice to Have (music video i keep coming back to)

“You should read Olga Tokarczuk’s Nobel lecture” by Emily Temple (an excerpt on the sense of having a soul)

#watching recommendations #listening recommendations #july 2023 recs #mila's jams