Poached Pears in Spiced Syrup | Curly Girl Kitchen
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Champagne poached pears
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Poached pear buttermilk tart
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These poached pears in red wine are the perfect way to finish the day.
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Poached pears for breakfast,
tastefully seizing the day
with a simple spoon.
D W Eldred
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Poached pears with chantilly
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Sweet Wine and Honey Poached Pears (Vegetarian)
These Sweet Wine and Honey Poached Pears make a delicate, falvourful, light dessert, which is also delightfully warming. Happy Monday!
Ingredients (serves 2):
2 medium pears, not too ripe (they need to be firm to hod their shape)
3/4 cup sweet white wine, such as Coteaux du Layon or Sauternes
1/2 cup water
1 1/2 tablespoon pure, raw honey (something woods-y like heather honey, or if you like a strong flavour, chestnut honey)
1/2 plump vanilla bean
Using a vegetable peeler, peel both pears; set aside
In a medium saucepan, combine sweet white wine and water. Add honey. Finally scrape seeds off the vanilla bean, and stir into the saucepan, along with the empty pod. Bring to a slow boil over medium heat, stirring to mix.
Once the honey is melted, add pears to the pot. Cook, about 3 minutes, then turn the pears, 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 pears in the wine and honey syrup every now and then, so they cook evenly, until they are tender.
Serve Sweet Wine and Honey Poached Pears warm.
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Chocolate Ricotta Cake w/Poached Pears | Our Food Stories
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Poached pears with cardamon and saffron
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Purim is a loud, raucous, festive, hilarious holiday. Although its origins are somber - Haman’s attempt to annihilate the Jews of ancient Persia - it didn’t end so well for him. But it did for us and, in keeping with the victory we celebrate!
It’s been one of the traditions of Purim for adults to, let’s say, make merry by imbibing in more alcohol than usual. In fact, some say, we are told to become intoxicated with wine, based on a statement in the Talmud by Rava, a fourth century rabbi, who said:
”A person is obligated to become intoxicated with wine on Purim until he is so intoxicated that he does not know how to distinguish between cursed is Haman and blessed is Mordecai.”
And so, on Purim, count on the fact that wine will be on the menu somewhere.
This year I decided that wine would appear on my dessert menu. I’ll poach some seasonal pears (I prefer comice or bartlett) in a hearty, aromatic wine-based sauce. I’ve made this dessert many times (tastes different each time of course because I use a different wine).
You can make it a day or so ahead; store everything in the fridge. Serve it with the sauce, strained and boiled down to a velvety finish, and maybe a garnish of whipped cream, ice cream or sorbet. Or just by itself.
WINE- POACHED PEARS
2-1/2 cups red wine
1-1/2 cups water
1 cup sugar
peel from one orange
2 2-inch strips of lemon peel
1 cinnamon stick, about 4" long
12 whole allspice
4 cardamom pods, slightly crushed (or use 2 tablespoons chopped crystallized ginger)
3-4 pears, preferably comice or bartletts
whipped cream, optional
crushed pistachio nuts for garnish (or use toasted coconut or fresh chopped mint), optional
Combine the wine, water, sugar, orange peel, lemon peel, cinnamon stick, allspice and cardamom pods in a stainless steel, pyrex, enamel or other non-reactive saucepan. Bring the mixture to a boil, then lower the heat and simmer the ingredients for 5-6 minutes. While the sauce is cooking, peel the pears and cut them in half. Remove the core and seeds. When the sauce has simmered for 5 minutes, immerse the pear halves and cook them for about 4-5 minutes or until they are barely tender. Remove the pan from the heat; let the pears cool in the liquid. Remove the pears. Strain the poaching liquid and return the plain liquid to the saucepan. Boil the liquid over high heat for several minutes until it has reduced to a syrupy consistency. Let the liquid cool. When ready to serve, spoon some of the syrup on dessert plates and top each with a pear half. Serve with whipped cream, if desired, and garnish with a sprinkle of crushed pistachio nuts.
Makes 6-8 servings
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Dorie Greenspan’s White Wine-Poached Pears
White Wine-Poached Pears is adapted from EVERYDAY DORIE © 2018 by Dorie Greenspan. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Makes 6 servings
6 firm pears (see headnote)
1 lemon, halved
2 cups (480 ml) white wine
¼ cup (50 grams) sugar
2 tablespoons honey
4 quarter-sized slices peeled fresh ginger
1 or 2 vanilla beans, split and scraped (use the pulp, reserve or discard the pods) or 1 tablespoon pure vanilla extract
1 or 2 cinnamon sticks
1 whole star anise, broken into points
Pinch of Urfa pepper, cayenne pepper, or crushed red pepper flakes (optional)
Caramel, chocolate or berry sauce, store-bought or homemade, for serving (optional)
Lightly sweetened whipped cream or crème fraîche, for serving (optional)
Working Ahead: Packed in a tightly covered container, the pears can be refrigerated for up to 3 days
1) To poach the pears, you’ll need a lidded pot large enough to hold them upright snugly in a single layer; I use a soup pot and one of the pears is always a little squished and slightly higher than the others, but it works out. You’ll also need a piece of parchment (or wax) paper cut to fit inside the pot. (Covering the pears with parchment will slow the reduction of the syrup and keep the fruit from bobbing about.)
2) One at a time, peel the pears, leaving a circle of skin at the top of each, if you’d like, as well as the stem, if the pear has one. Immediately rub the pear with a lemon half to keep it from browning. Using a long vegetable peeler, an apple corer or a knife, working from the bottom, remove the pear’s core, being careful not to cut through the top. Squirt a bit of juice inside the pear.
3) Cut a couple of slices from the other lemon half and toss them into the pot, along with the remaining ingredients except the pears. Place the pot over medium heat and bring the liquid to a boil, stirring to dissolve the honey and sugar. Lower the heat and carefully fit the pears into the pot—extra points if they’re all standing up. The pears will not be covered by the liquid, and that’s fine. Put the parchment circle over the pears, pressing down lightly so that the paper touches the fruit, and cover the pot with the lid.
4) Simmer gently for 15 to 20 minutes, or until the fruit is still firm (you want it to hold its shape) but easily pierced with a small sharp knife. Carefully transfer the pears to a bowl or container. Turn the heat up and boil the syrup for about 5 minutes to further concentrate the flavors. Pour the syrup over the pears and allow them to cool to just warm or room temperature, then catch and discard the points of star anise, or do it before serving.
5) You can serve the pears warm or chilled. I usually serve them cold and plain—one pear in a nice bowl or a stemless glass with syrup poured around it is perfect.
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Red Wine Poached Pears with Blue Cheese
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Everything in the gardens have been watered, pears have been poached, two batches of tart crust and one batch of frangipane have been made, and now I get to sit down with a beer and *finally* watch the Sense8 finale.
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