Time 20m Yield 2 servings. Number Of Ingredients 7 Steps:
In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid., In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled. , Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.
Time 45m Yield 8 servings. Number Of Ingredients 10 Steps:
Core pears from the bottom, leaving stems intact. Peel pears. If necessary, cut 1/4 in. from bottom so pears will sit flat. Place in a Dutch oven. Add the pear juice, cinnamon stick, ginger, cloves and nutmeg. Cover and bring to a boil. Reduce heat; simmer for 25-30 minutes or until pears are tender. , Remove the pears and place in serving dishes. Discard cinnamon stick and cloves from poaching liquid. In a small bowl, combine cornstarch and cranberry juice until smooth; stir into liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add raspberries and syrup. Remove from the heat; cool slightly. , In a blender or food processor, puree raspberry sauce in batches until smooth. Strain and discard seeds. Pour sauce over pears. Serve warm, at room temperature or chilled.
Time 40m Yield 6 Number Of Ingredients 5 Steps:
Mix all ingredients except pears in 10-inch skillet. Add pears. Heat to boiling; reduce heat to medium-low. Simmer uncovered about 30 minutes, spooning juice mixture over pears and turning every 10 minutes, until pears are tender. Serve warm or chilled.
Time 55m Yield 4 Number Of Ingredients 5 Steps:
Peel pears, leaving stems intact; set aside. Heat water to boiling in 3-quart saucepan; remove from heat. Add tea bags; let steep 10 minutes. Squeeze tea from tea bags; discard bags. Stir juice and candies into tea. Heat over medium heat, stirring occasionally, until candies are melted. Arrange pears upright and close together in saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, spooning sauce over pears occasionally, until pears are tender when pierced with tip of sharp knife. Remove pears from syrup. Cook syrup over medium-high heat about 25 minutes, stirring constantly, until thickened. Serve sauce over pears.
Number Of Ingredients 4 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.
Time 30m Yield 6 serving(s) Number Of Ingredients 9 Steps:
To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches). Drop peaches in liquid and poach for 10 minutes. Remove the peaches, cover with cold water and slip off the skins. Cut each peach in half and remove the stone. Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used). For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2. In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.). Stir the remaining berries into the puree. Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.
Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg. Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender. Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups. Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble. To serve, place 3 tbls sauce on a plate and top with a pear half.
Yield Serves 6 Number Of Ingredients 12 Steps:
Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot. Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours. Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.) Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend. Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.
More about “poached raspberry pears recipes”
Time 55m Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes. Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve.
