Best 6 Blue Mountain Coffee Rum Poached Pears Recipes

BRANDIED PEARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
• Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
• Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
• To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

RUM POACHED PEARS RECIPE BY TASTY

Steps:

• Peel the pears and cut the bottoms out, but leave the stems intact.
• Mix the water, sugar, rum, and vanilla in a large pot. Set to medium heat.
• Add the pears. Cover with a lid and simmer for about 40 minutes, turning occasionally. Cook until soft and golden (this can take less time depending on the ripeness of your pears.
• Scoop out the pears and place upright on a dish. At this point you can cook the liquid longer until it becomes a syrup, or ladle a small amount directly onto the pears right away.
• Add optional ice cream.
• Melt some dark chocolate and spoon it onto the pear or your favorite toppings like nuts!
• Enjoy!

POACHED RUM RAISIN PEARS

Steps:

• Combine 1/3 cup rum with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until pears are just tender, about 10 minutes. Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in remaining tablespoon rum and serve warm or at room temperature.

BLUE MOUNTAIN COFFEE RUM POACHED PEARS

Steps:

• Place the coffee in a pan large enough to hold the pears snugly with the sugar and cinnamon and heat gently.
• Carefully peel the pears, leaving the stalks intact.
• Poach in the sweetened coffee for 20 minutes, turning occasionally.
• Turn off the heat, stir in the rum and allow the pears to cool in the coffee mixture.
• Transfer to a bowl and chill until ready to serve.
• Toserve, place the pear in a pretty, shallow glass dish or bowl and spoon over the coffee syrup.

BURGUNDY POACHED PEARS

Steps:

• Peel pears and remove core from bottom end, leaving stem intact.
• If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat.
• Brush pears with orange juice to prevent browning.
• Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil.
• Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally.
• Remove pears from pan, reserving 1 cup poaching liquid.
• Reserve remaining liquid.
• Discard orange slices and cinnamon sticks.
• Place each pear on a dessert plate.
• Top each pear with 2 tablespoons reserved poaching liquid.
• Garnish with orange rind curls and mint sprigs.
• The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.

SPICY WINE-POACHED PEARS WITH HUBBARDSTON BLUE

Steps:

• Bring the first nine ingredients to a boil in a large, noncorrodable saucepan. Turn off the heat and allow to cool.
• Peel and core the pears, opening a generous hollow for the stuffing, but leaving the stems on. Drop each into the liquid as it is completed.
• Wring out a detergent-free dish towel (or five layers of cheesecloth) in hot water and lay it on top of the pears. Bring the liquid to a fast simmer and cook for about 30 minutes, or until a sample pear is tender enough to cut with a spoon edge and still firm enough so it will hold up to being stuffed.
• Remove the pears with a slotted spoon, reserve and refrigerate, if desired. Return the pan to the heat and boil until the liquid is reduced by about a third. You should have a thick syrup that will evenly coat the spoon. Strain and chill it, reserving the peels if desired (see note).
• At serving time, bring the pears to room temperature. Whip the cheese until it is light and fluffy, adding the tablespoon of sugar if a sweeter dessert is desired. Use a pastry bag to pipe each pear full of the cheese and place two on each plate. Spoon about one tablespoon of syrup over each. There should be just enough to streak and flavor the pears and form a bit of a puddle around them. Some syrup will probably be left over.