I have lots of homegrown pears. I would like to make a pudding like poached pears, help me???!
Poached Pears With Raspberry Coulis
Ingredients
* Juice of 1/2 lemon
* 2 cups fresh raspberries
* 4 firm pears
* Juice of 1 orange
* Peel of 1/2 orange
* 1 1/4 cups sugar
* 2 1/2 cups water
* 2 1/2 cups white wine
Instructions
1. In a large saucepan over medium-high heat, combine the wine, water, sugar, orange peel, and orange juice. Leaving the stems intact, carefully core and peel the pears, using the small end of a melon baller to remove the core from the bottom. Cut a thin strip off the bottom so that they will stand up. Gently place into the pan. Simmer, uncovered, for 10 to 20 minutes, rotating frequently to assure even cooking. When soft but still firm, remove from the liquid and chill in the refrigerator. In a blender, pure the raspberries with the lemon juice until smooth. Press through a fine sieve to remove the seeds. Serve with the poached pears.
Cinnamon Thyme Poached Pears
Ingredients
* 1 1/2 teaspoons Thyme Leaves
* 3/4 cup maple syrup
* 4 large ripe firm pears
* 2 sticks Cinnamon, slightly crushed
* 4 strips lemon peel
* 1 cup water
* 1 cup pear nectar
Instructions
1. Peel and core pears* from the bottom, leaving stems intact. Cut a thin slice off the bottom of each pear to provide a flat, even bottom. Set aside.
2. In a medium saucepan, add remaining ingredients. Bring mixture to a boil. Add pears and arrange standing with stems pointing up. Reduce heat and simmer, covered, 20-30 minutes or until pears are tender.
3. Remove pears from saucepan. Continue to cook liquid until reduced to 3/4 cup, about 15 minutes. Serve pears drizzled with sauce.
Cranberry Pears
Ingredients
* 3/4 cup water
* 1/2 teaspoon ground cinnamon
* 2 large ripe pears, peeled and quartered
* 1/2 cup fresh or frozen cranberries
* 1/2 cup sugar
Instructions
1. In a saucepan, combine water, sugar and cinnamon. Add pears; bring to a boil over medium heat. Stir in cranberries. Reduce heat; cover and simmer for 10 minutes or until tender, stirring occasionally. Serve warm or chilled.
Poached pears with sweet wine and fruit confetti
Ingredients
* 6 small firm but ripe Anjou pears, peeled
* 3 1/2 cups sweet white or red wine (such as Moscato) from 1-liter bottle
* 1 vanilla bean, split lengthwise 1 1/2 teaspoons arrowroot 1/2 cup chopped peeled kiwi
* 2 cups pear nectar
* 1/2 cup quartered hulled strawberries
* Fresh mint sprigs
* 1 cinnamon stick, broken in half
* 1/2 cup chopped peeled seeded cantaloupe
Instructions
1. 6 servings
2. Using melon baller, remove core from bottom end of pears. Combine wine, pear nectar and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Add pears (liquid should cover pears halfway). Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through. Transfer pears and cooking liquid to large bowl. Cool completely.
3. Drain poaching liquid back into pot. Mix 2 tablespoons liquid with arrowroot in small bowl; return to pot. Boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes. Cool sauce to room temperature. (Pears and sauce can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature before serving.)
4. Spoon sauce into 6 shallow bowls. Place pears atop sauce. Sprinkle kiwi, cantaloupe and strawberries around pears. Garnish with mint and serve.
Baked Pears
Ingredients
* 2 teaspoons sugar
* 1 teaspoon lemon juice
* 1/4 teaspoon ground cinnamon
* 4 teaspoons butter or margarine
* 2 medium ripe pears, peeled and halved
* 4 teaspoons orange marmalade
Instructions
1. Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Cover and bake at 350 degrees F for 15-20 minutes or until heated through.
Answers: Hey! check this out.
Poached Pears With Raspberry Coulis
Ingredients
* Juice of 1/2 lemon
* 2 cups fresh raspberries
* 4 firm pears
* Juice of 1 orange
* Peel of 1/2 orange
* 1 1/4 cups sugar
* 2 1/2 cups water
* 2 1/2 cups white wine
Instructions
1. In a large saucepan over medium-high heat, combine the wine, water, sugar, orange peel, and orange juice. Leaving the stems intact, carefully core and peel the pears, using the small end of a melon baller to remove the core from the bottom. Cut a thin strip off the bottom so that they will stand up. Gently place into the pan. Simmer, uncovered, for 10 to 20 minutes, rotating frequently to assure even cooking. When soft but still firm, remove from the liquid and chill in the refrigerator. In a blender, pure the raspberries with the lemon juice until smooth. Press through a fine sieve to remove the seeds. Serve with the poached pears.
Cinnamon Thyme Poached Pears
Ingredients
* 1 1/2 teaspoons Thyme Leaves
* 3/4 cup maple syrup
* 4 large ripe firm pears
* 2 sticks Cinnamon, slightly crushed
* 4 strips lemon peel
* 1 cup water
* 1 cup pear nectar
Instructions
1. Peel and core pears* from the bottom, leaving stems intact. Cut a thin slice off the bottom of each pear to provide a flat, even bottom. Set aside.
2. In a medium saucepan, add remaining ingredients. Bring mixture to a boil. Add pears and arrange standing with stems pointing up. Reduce heat and simmer, covered, 20-30 minutes or until pears are tender.
3. Remove pears from saucepan. Continue to cook liquid until reduced to 3/4 cup, about 15 minutes. Serve pears drizzled with sauce.
Cranberry Pears
Ingredients
* 3/4 cup water
* 1/2 teaspoon ground cinnamon
* 2 large ripe pears, peeled and quartered
* 1/2 cup fresh or frozen cranberries
* 1/2 cup sugar
Instructions
1. In a saucepan, combine water, sugar and cinnamon. Add pears; bring to a boil over medium heat. Stir in cranberries. Reduce heat; cover and simmer for 10 minutes or until tender, stirring occasionally. Serve warm or chilled.
Poached pears with sweet wine and fruit confetti
Ingredients
* 6 small firm but ripe Anjou pears, peeled
* 3 1/2 cups sweet white or red wine (such as Moscato) from 1-liter bottle
* 1 vanilla bean, split lengthwise 1 1/2 teaspoons arrowroot 1/2 cup chopped peeled kiwi
* 2 cups pear nectar
* 1/2 cup quartered hulled strawberries
* Fresh mint sprigs
* 1 cinnamon stick, broken in half
* 1/2 cup chopped peeled seeded cantaloupe
Instructions
1. 6 servings
2. Using melon baller, remove core from bottom end of pears. Combine wine, pear nectar and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Add pears (liquid should cover pears halfway). Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through. Transfer pears and cooking liquid to large bowl. Cool completely.
3. Drain poaching liquid back into pot. Mix 2 tablespoons liquid with arrowroot in small bowl; return to pot. Boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes. Cool sauce to room temperature. (Pears and sauce can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature before serving.)
4. Spoon sauce into 6 shallow bowls. Place pears atop sauce. Sprinkle kiwi, cantaloupe and strawberries around pears. Garnish with mint and serve.
Baked Pears
Ingredients
* 2 teaspoons sugar
* 1 teaspoon lemon juice
* 1/4 teaspoon ground cinnamon
* 4 teaspoons butter or margarine
* 2 medium ripe pears, peeled and halved
* 4 teaspoons orange marmalade
Instructions
1. Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Cover and bake at 350 degrees F for 15-20 minutes or until heated through.