What's the recipe for soaked wine pears?

Answer 1

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Red Wine Poached Pear

This savory red wine poached pear recipe is a perfect dessert option for cold winter nights or as an elegant, "fancy" brunch dish. The recipe maximizes the pear's natural sweetness, combining it with a fruit-forward red wine and highlighting both with a touch of cinnamon and vanilla. Truly decadent!

INGREDIENTS:
4-6 Peeled, Cored and Sliced Pears (recommend Bosc or Anjou)
1 1/2 cups of red wine (recommend Zinfandel, Shiraz or Merlot)
3/4 cups of granulated sugar
2 Tablespoons of lemon juice (can also add lemon zest if desired)
2 teaspoons vanilla
2 teaspoons of cinnamon

PREPARATION:
Combine all ingredients, except pears, and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes - until they are tender and are easily poked through with a fork.
Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half. Pour sauce over pears and serve with either marscapone, crème fraiche or Devonshire cream.

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Poached Pears with Dessert Wine Sauce
Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Wine and Cheese Party

2 cans pears in syrup
1 cup port wine
1/2 cup sugar
1 star anise, optional
1 cinnamon stick, ground, or ground cinnamon, to taste
1 tablespoon vanilla extract
1 sprig fresh rosemary
1 lemon, juiced
1 orange, zested
1/3 cup raspberry filling
Whipped topping, for garnish
Fresh mint sprigs, for garnish

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.

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Baked Pears Stuffed With Almonds

Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 8

Ingredients:
***BAKED PEARS***
1/4 cup white wine
1/4 cup water
1 tablespoon lemon juice
1/2 cup sugar
1 cinnamon stick
1 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1/4 teaspoon ground cardamom (optional)
1/8 teaspoon ground cloves
4 medium-ripe pears (Bartlett or Comice) -- peeled, halved and cored

***ALMOND FILLING***
2/3 cup whole natural almonds
3 tablespoons sugar
1/4 teaspoon finely grated lemon peel
1/4 teaspoon ground cardamom (optional)
1/8 teaspoon salt
1/2 egg white

Directions:

BAKED PEARS: Heat oven to 375 degrees. Mix in all ingredients except pears in shallow glass or ceramic baking dish large enough to fit pear halves in a single layer. Place pears in dish, cut sides down; cover loosely with aluminum foil. Bake 15 to 25 minutes until pears are just tender. Meanwhile, prepare Almond Filling.

ALMOND FILLING: In bowl of food processor fitted with steel blade, combine all ingredients. Process until almonds are coarsely chopped.

TO FINISH DESSERT: Invert hot baked pear halves in dish. Fill cavities with Amond Filling, divided equally. Continue to bake 10 minutes, then place 6 inches under broiler about 1 minute, watching closely, to lightly brown almonds. Place pears in individual dishes with the syrup. Accompany with a small scoop of vanilla ice cream, if desired.