Best 6 Poached Pears Poires Pochees Recipes

POACHED PEARS (POIRES POCHEES)

Steps:

• Bring water to a boil in a saucepan. Add lemon juice and pears and let sit for 2 minutes. Remove pears from the hot water 1 at a time and carefully peel, leaving stem intact.
• Combine wine, sugar, vanilla extract, cinnamon, and star anise in a medium-sized saucepan and bring to a boil. Reduce heat to a simmer. Rinse pears and add to the boiling wine mixture. Use a plate on top of pears to keep them submerged. Simmer until a knife very easily pierces the pears, 10 to 15 minutes. Remove saucepan from heat and allow pears to cool in the wine mixture.
• Serve pears in a bowl, either whole or sliced and cored.

PERSIAN POACHED PEARS

Steps:

• Core pears from the bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary. Split vanilla bean and scrape seeds; set aside., In a small saucepan, combine the water, grape juice, apricots, sugar, honey, lemon strip, clove, vanilla bean and seeds. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid., Remove pears and apricots with a slotted spoon; cool slightly. Cover and refrigerate. Bring poaching liquid to a boil; cook until liquid is reduced to 1/4 cup. Discard the vanilla bean, lemon strip and clove. Cover and refrigerate for at least 1 hour., Place pears on dessert plates. Drizzle with poaching liquid. Sprinkle with apricots and almonds.

EASY POACHED PEARS

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

POACHED PEARS

Steps:

• Combine the port and sugar in a saucepan with 2 cups water; heat until the sugar dissolves. Add vanilla beans.
• Peel and core pears. Pour on port mixture and simmer 15 to 40 minutes, until tender.
• Let pears cool in the liquid.
• Reduce the liquid to less than a cup. Serve individually with the liquid spooned over.

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 PEARS IN LACE COOKIE CUPS

Steps:

• In a small saucepan, combine the butter, sugar and molasses. Bring to a boil. Remove from the heat; stir in the walnuts, flour and ginger. Spoon 3 tablespoonfuls batter 7 in. apart onto parchment paper-lined baking sheets., Bake at 350° for 8-10 minutes or until golden brown and lacy. Cool for 2 minutes before removing from pans. Drape each cookie over an inverted glass with a 2-in.-diameter bottom, forming four cups. Cool completely. , Core pears from the bottom, leaving stems intact; peel pears. Place pears on their sides in a large saucepan. Add the water, sugar, orange zest and vanilla. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pears are almost tender, turning once., Remove pears with a slotted spoon; cool to room temperature. Discard cooking liquid. Place pears in cookie cups.