Easy Poached Pears in Red Wine with Vanilla (an Easy Dessert) Recipe

Poached Pears In Brandy Ginger Syrup Just A Pinch Recipes

Preparation. Step 1. Trace outline of 1 pear half onto a piece of parchment paper. Cut out pear template. Set template aside. Step 2. Mix 5 cups apple juice, brown sugar, molasses, ginger.

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Gently place the pears in the poaching liquid. Reduce heat to low and simmer for 20-30 minutes (depending upon size), turning every 5 minutes with a slotted spoon to ensure even color. Pears should be cooked but still firm. Cool at room temperature, turning occasionally to ensure even color.

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Instructions. Peel the pears. Slice them in half down the middle, and remove the stems and cores. 2 pears. Add water, sugar and brandy to a small pot on the stove top. Bring the mixture to a simmer over medium heat, and whisk to dissolve the sugar in the sauce. ⅓ cup water, ⅓ cup brandy, ⅓ cup brown sugar.

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Place the pears in the saucepan with the hot poaching liquid. Then turn the heat down to medium and cook them for about 10 to 15 minutes or until just tender. Serve the finished pears warm or cold as a dessert on their own with some mascarpone, whipped cream, or ice cream.

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Remove pears from liquid with a slotted spoon. Increase the heat to medium-high and cook liquid uncovered until slightly thickened and able to coat the back of a spoon (about 5-7 minutes). If not serving right away, place the pears upright in a bowl and pour the brandy sauce on top.

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Remove the cores from the pears using a melon baller or parking knife. 4 pears. Add the sugar, cinnamon and star anise to a saucepan set over a medium heat. Pour in the water and bring to the boil, stirring occasionally. 2 cups granulated sugar, 2 cinnamon sticks, 2 star anise, 2 cups water.

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Step 3. Melt butter in a 3-quart shallow baking dish in oven, about 1 minute, then add pears, turning to coat with butter. Add water to dish and bake pears, turning over occasionally, until tender.

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Bake in the preheated oven until pears are fork-tender but not mushy, 20 to 25 minutes. Meanwhile, mix walnuts, 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and yogurt together in a small bowl. Beat cream in a separate bowl until stiff peaks form. Add white sugar and 2 teaspoons of brandy; gently whip a few strokes more to incorporate.

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Instructions. Combine all of the ingredients, except for the pears, in a large saucepan. Bring to a boil for 1 minute, stir and reduce to a simmer. Place the pears in the simmering liquid. Cover with a lid and let them gently simmer for 20 minutes, or until the pears are tender and cooked through.

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Instructions: Place all the ingredients (except pears) in a saucepan. Make sure the saucepan is large enough for the pears to fit snugly in there, with just enough wiggle room for the pears to submerge in the poaching liquid at an angle as well. Bring the red wine to a simmer while stirring to dissolve the sugar.

Poached Pears with Vanilla Sauce Recipe How to Make It

Use a slotted spoon to remove the pears and set aside. Now turn the heat up to high and reduce the liquid down to 1 cup of syrup. Strain the syrup and discard the whole spices. Serve the pears, spooning some of the spiced syrup over each. Poached pears are fantastic served with ice cream or vanilla bean custard.

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Step 2. Add the peeled pears to a large saucepan with the apple juice, ginger, cardamom and optional cinnamon and star anise. Bring to a boil, then reduce the heat to a light simmer. Cook for 15 minutes. Step 3. Remove the pears from the pan and set aside on a plate.

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1 ½ cups water. 3 cinnamon sticks. 1 tablespoon cloves. 1. Peel and core the pears, leaving the stems intact. Place the pears in a saucepan large enough to fit them, and add the brandy, sugar.

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Turn off the heat and leave pears in the pan until poaching liquid has completely cooled. Transfer the pears, along with the plugs into a storage container with poaching liquid and refrigerate for at least two hours. While your poached pears are refrigerating, make your filling. Toast the hazelnuts in a cast iron or stainless steel pan on.

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Directions. Combine water, sugar, honey, wine, ginger, vanilla bean, star anise, and cinnamon sticks in a large pot and bring to a simmer. Add the pears, taking care that they are all covered by the poaching liquid. Cut a round of parchment large enough to cover the pot with an extra inch around the sides. Cut a 1 inch hole in the center of.

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In large saucepan (to hold 4 pears)combine water, brandy, sugar, honey, marmalade and ginger. Bring to boil for one minute, stir and turn to simmer. 2. Wash and dry pears. Carefully core from the bottom, keeping pear intact and stem on. Put pears in simmering liquid and cover.