Best 11 Poached Pears With Wine Vinaigrette Recipes

POACHED PEARS IN WINE (EASY 3 INGREDIENT RECIPE)

Steps:

• Peel, halve (lengthwise) and core four pears and place cut side down in sauté pan.
• Pour wine into pan with the pears. Next, add the sugar.
• Put burner on to medium high heat and bring to a simmer, then add the lid.
• Cook for a few minutes until the pears are still firm, but cooked (poke with a skewer to test them.) Turn them over and cook for one more minute.
• Take the pan off the heat and remove the pears from the liquid in the pan with a large spoon (slotted is best) and set aside.
• Put the pan back onto the burner and bring to a strong simmer over medium high heat. Cook until a syrup forms, then remove from heat immediately after consistency is reached.
• Place pear halves (one or two) on serving plates and drizzle with the caramelized wine syrup. Decorate as desired, or not at all, and serve right away.

POACHED PEARS WITH WINE VINAIGRETTE

Steps:

• Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
• Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
• Place pears in individual bowls, and top with sauce.

PEAR VINAIGRETTE

Steps:

• Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

WHITE WINE-POACHED PEARS

Steps:

• Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook 5 minutes. Add pears, lower heat, and cook 20 to 30 minutes, until pears are tender. If necessary, turn pears very gently by rotating stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
• Pour syrup over pears and refrigerate, covered, at least 6 hours, preferably overnight. Serve.

POACHED PEARS WITH DESSERT WINE SAUCE

Steps:

• Strain pears and discard syrup; set pears aside.
• Combine all ingredients, except the pears and raspberry filling, in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a gentle simmer and add the pears. Add enough cold water to cover pears and simmer for 15 to 20 minutes. Once thickened, remove pears and chill.
• Add raspberry filling to port syrup and bring to a boil. Cook until reduced to the consistency of a glaze. Remove from heat and let cool to room temperature. Spoon pears into bowls and top with glaze. Garnish with whipped topping and fresh mint, if desired.

FRESH POACHED PEAR, TOASTED PECAN AND BLEU CHEESE SALAD WITH PEAR VINAIGRETTE

Steps:

• To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the Pear Vinaigrette in a salad bowl. Add the bleu cheese and pecans.
• Place a mound of lettuce on each of 4 plates. Serve with 1/2 a Poached Pear.
• Peel pears, leaving stems intact and trimming bottom to "seat" them firmly in bottom of large stockpot.
• Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette.
• Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week.

BALSAMIC-ROSEMARY POACHED PEARS

Steps:

• In a saucepan just large enough to hold pears on their sides, combine 5 cups water, vinegar, sugar, rosemary, and pepper. Bring to a boil, stirring until sugar has dissolved. Remove from heat.
• Arrange pears on their sides in a single layer in poaching liquid. Cover and simmer, turning occasionally, until tender, 25 to 30 minutes. Using a slotted spoon, carefully transfer pears to a plate. If making in advance, let pears cool; then cover and refrigerate up to 3 days.
• Bring poaching liquid to a boil; cook until slightly syrupy, deep brown in color, and reduced to 3/4 cup, 35 to 40 minutes. Strain through a fine-mesh sieve (discard solids). If storing, transfer syrup to a covered container, and refrigerate up to 3 days. (Store pears and syrup separately.)
• Serve pears chilled or at room temperature: Cut a thin slice from the bottom of each pear so it can stand upright. Place one on each of four serving plates along with vanilla ice cream, if desired. Drizzle with syrup.

POACHED PEARS IN WHITE WINE AND GINGER SAUCE

Steps:

• In a saucepan, combine 1 cup sugar, water, white wine, lemon rind and ginger. Bring to boil, stirring to dissolve sugar.
• Add pears. Poach until tender, 15 to 20 minutes.
• Cool pears in poaching liquid. When cooled, set pears aside. Bring poaching liquid to boil and reduce to approximately Z cup. Remove ginger and reserve. Discard lemon rind.
• Add 2 tablespoons Grand Marnier and blend.
• Sweeten whipped cream with 1 tablespoon sugar and 1 tablespoon Grand Marnier.
• Place pears on four serving plates. Pour sauce over and sprinkle with reserved ginger. Serve with whipped cream mixture.

PEARS POACHED IN WHITE WINE

Steps:

• In a pot, combine all ingredients except the pears. Bring to the boil.
• While the liquid is boiling, peel the pears and cut them in half from top to bottom.
• Use a paring knife to core the pears.
• When liquid is boiling, add pears, return to boiling, then simmer until tender but not mushy. This will depend on the pears you choose and how ripe they are. Start with about 5-8 minutes, but be aware that it may take much longer (when I use bosc pears that aren't quite ripe yet it can take half an hour or more).
• Remove the pears, increase the heat, and reduce the liquid by half.
• Spoon the reduced liquid over the pears and top with homemade whipped cream (use recipe # 80157).

OVEN-POACHED PEARS WITH RED WINE

Steps:

• Combine the wine, water, sugar, cinnamon stick, cloves and lemon slices in a saucepan. Bring to a boil and simmer, uncovered, until the mixture is reduced to approximately 4 cups liquid. Set aside until ready to use.
• Preheat the oven to 350 degrees. Peel the pears but leave the stems on. Place the pears upright in a baking dish just large enough to hold them comfortably. Bring the wine mixture to a boil again and pour it over the pears (it will not cover them completely). Bake for 1 hour, basting every 15 minutes. The pears should darken to a rich mahogany color as they cook.
• When the pears are done (still firm but easily pierced with a fork), remove them from the oven. The liquid in the baking dish should be syr-upy. If it is not, transfer it to a saucepan and cook on the stove over a high heat until there are approximately 2 cups of syrup.
• Place the pears in compote or similar dishes and cover with syrup. The pears may be served with a ricotta cream sauce (see following recipe).

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

Steps:

• PEARS:.
• Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
• Add pear halves, cut side down. Return syrup to boil.
• Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
• DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Drain pears.
• Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
• Gently press on pear halves to fan slightly.
• VINAIGRETTE AND SALAD:.
• Whisk shallot, vinegar, and mustard in small bowl to blend.
• Gradually whisk in 1/2 cup oil.
• Season vinaigrette to taste with salt and pepper.
• DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• Place greens in large bowl. Toss with enough vinaigrette to coat.
• Mound greens on plates.
• Arrange 1 pear half atop greens on each plate.
• Sprinkle with walnuts and cheese.
• Drizzle with more vinaigrette, if desired, and serve.