Poached pears with raspberry coulis recipe
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- Dish type
- Fruit desserts
- Berry desserts
- Raspberry desserts
These dessert pears are delicious, inexpensive and very simple to prepare. This recipe is accompanied by a raspberry coulis but you easily vary the tasty pleasures and prepare a strawberry or blackberry coulis instead!
7 people made this
- 1.5L water
- 150g caster sugar
- 4 pears - peeled, cored and cut into slices
- 300ml water
- 2 tablespoons caster sugar
- 100g raspberries
- juice of 1/2 lemon
MethodPrep:20min ›Cook:20min ›Ready in:40min
- In a saucepan bring 1.5 litres water and 150g sugar to the boil and cook for 5 minutes, stirring, until mixture forms a syrup; remove from heat. Place pears in this syrup and place over a medium heat. Simmer gently, without boiling, for about 15 minutes, or until pears are tender.
- In a saucepan simmer the 300ml water with 2 tablespoons sugar, then add the raspberries and lemon juice; cook for 5 to 10 minutes. Crush raspberries, purée, then press through a sieve to remove any remaining pulp.
- Pour a layer of coulis onto serving plates and then arrange the pears on top while still hot. Serve warm or cold.
To poach pears:
To make raspberry sauce:
To make this dessert just a little more decadent, serve with sweetened mascarpone, creme fraiche or vanilla ice cream.
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- 2 tablespoons butter, cut into pieces
- 1/3 cup sugar
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 4 firm, ripe Bartlett pears, (about 1 1/2 pounds), peeled, halved, and cored (stems left intact)
- 3 tablespoons heavy cream
- 1 cup frozen raspberries, thawed and drained
Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears serve.
- 4 medium pears, cored and peeled
- Lemon juice
- 2 cups water
- 2 cups frozen, lightly sweetened red raspberries, thawed
- ⅓ cup white wine
- 4 teaspoons sugar
Cut a thin slice off the bottom of each pear so it stands upright rub pears with lemon juice. In large saucepan, bring water to boiling. Place pears upright in pan. (Add additional water to cover pears, if necessary, to prevent pears from turning brown.) Return to boiling reduce heat. Cover and simmer for 8 to 10 minutes or until tender. Chill pears in cooking liquid.
Place berries in a blender container or food processor bowl. Cover and blend or process until pureed press berries through a sieve to remove seeds.
Place berries in a small saucepan stir in wine and sugar. Bring to boiling reduce heat. Simmer, uncovered, for 15 to 20 minutes or until reduced to about 3/4 cup, stirring occasionally. Chill.
To serve, spoon most of the raspberry sauce onto 4 serving plates. Remove pears from poaching liquid place upright in sauce. Spoon remaining sauce over pears. Makes 4 servings.
1 Tbsp. lemon juice (lemon juice prevents pears from turning brown)
For Raspberry Coulis:
1 pkg. (12 oz.) frozen raspberries, thawed
With a melon baller, remove core from the bottom.
Add sugar, lemon juice and cinnamon to water and bring enough water to cover pears to a gentle boil (a slotted spoonworks best when adding pears.)
Gently add pears to water and cook until pears are slightly soft.
Place raspberries in a blender and process until you have a puree. Pour raspberries into a fine sieve placed over a bowl and using a rubber spatula, press the pureed raspberries through to remove seeds. Stir powdered sugar (you can add more or less sugar depending on your taste).
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4 large Bosc (or D'Anjou) pears
4 cups cranberry-raspberry sauce
2 cups Riesling or other sweet white wine
1/4 cup sugar
2 cinnamon sticks, broken into pieces
1 (10 oz.) package frozen raspberries in syrup, thawed
Combine the juice, wine, sugar and cinnamon stick halves in deep saucepan or casserole.
Peel the pears, slice a small piece from the bottom so they’ll stand up in a pan, and core the bottom of the pears using a sharp-serrated edge corer. Stand the pears upright in the pan and cover bring to a boil then reduce heat to simmer the pears for 20-25 minutes, or until they are fork-tender. These can be cooked on a stovetop, on a bbq side burner or in the barbecue grill for a slightly smoky flavor.
Remove and discard the cinnamon sticks.
Process the raspberries in food processor or blender until smooth strain and discard the seeds. Spoon the raspberry coulis onto serving plates place pears on top of sauce.
Drizzle the chocolate sauce over pears and then sprinkle with confectioner’s sugar, serve.
Page 3: Omelet Souffle & Poached Pear Recipe
This is Page 3 of a three-page recipe article. Click on the black links below to visit other pages.
This &ldquosoufflé&rdquo omelet earns its name because it rises like a fluffly soufflé. It&rsquos a specialty at The Inn At Bowman&rsquos Hill in New Hope, Pennsylvania, which pampers guests not only with its delicious breakfasts and luxurious rooms, but also with its orchid conservatory, outdoor pool and hot tub.
Optional fillings include:
Soufflé Omelet from The Inn At Bowman&rsquos Hill.
- Add 1/8-inch vegetable oil to an 8-inch nonstick pan on low heat.
- Separate the egg whites from the yolks. Beat the egg whites until firm but not overly stiff.
- Add the egg whites to the pan. The mixture should still flow. Add salt and pepper to taste.
- Allow to fry for 3 to 4 minutes until light brown. Lightly fold in the egg yolks over the surface of the whites.
- Add optional fillings in a strip down the center. Carefully fold the omelet in half. Turn to high heat and cook for 1 to 2 minutes. Turn over and repeat.
- Serve immediately. The soufflé omelet should be ½" to 1½" thick, with a soft center and a crispy outside.
Poached Pears With Raspberry Coulis
What&rsquos for dessert? Poached pears, one of our favorite ways to end a meal, and a featured dish at The Hamanasset Bed & Breakfast Inn. Located in Chester Heights, Pennsylvania, in the Brandywine Valley, the Inn is nestled in a region known for its local wineries&mdashanother bonus! Guests can stay in the main house or opt for the Carriage House, which offers more privacy and can accommodate several children and pets. Checking out Longwood Gardens for the fabulous flowers and Baldwin&rsquos Book Barn for some great hard-to-find titles.
The elegant poached pear at the Hamanassett Bed & Breakfast Inn.
For The Pears, Per Person
For The Raspberry Coulis
(Serves 6 to 8)
For The Pears
- Peel the pears. With a melon baller, remove the core from the bottom.
- Add the sugar, lemon juice and cinnamon to enough water to cover the pears, and bring to a gentle boil.
- Gently add the pears to the water and cook until they are slightly soft. Allow to cool.
For The Coulis
- Place the raspberries in a blender and purée.
- Pour the raspberry purée into a fine sieve placed over a bowl. Using a rubber spatula, press the purée through the sieve to remove the seeds. Stir in the powdered sugar (you can use more or less sugar, to taste).
- Pool a little coulis on a small plate. Stand the pear in the center of the plate. You may need to slice off a small part of the bottom, so that the pear stands upright.
- Spoon a little coulis over the top so it spills down the sides a little. Place a sprig of mint at top of pear.
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Nathalie is a natural foods chef and nutrition educator, and the creator of the Vanille Verte and cooking app. The name Vanille Verte comes from her experience growing up on the island of Madagascar. The spice was dominant in her family's kitchen, and so her memories of it are strongly nostalgic. Nathalie's passion lies in creating meals that are not only healthy but also crazy tasty. Her first print cookbook, The Whole Coconut, is due out in 2016.
Poached Peaches with Raspberries
I have never understood people that order fruit for dessert. I like fruit well enough, but if the options are chocolate cake or mixed berries, you know that I will always pick the cake. I don’t even like when a restaurant tries to put fruit on my chocolate cake. The berry garnish will sit there untouched and please put the coulis back in the kitchen. Leave my chocolate alone thankyouverymuch. I tell you this about myself because if you served me this dessert and I had never tasted it before, I would be incredibly disappointed. It is like when I watch Barefoot Contessa (I love me some Ina, but sometimes I question her judgment) and Ina serves dried fruit for dessert. If I were a dinner guest, I would leave sad and disillusioned. I know that she can whip up a mean Beatty’s Chocolate Cake or a Coconut concoction. Dried fruit is not dessert. Dried fruit is punishment if you ask me. It is like I was a badly behaved dinner guest. She even says that people are not going to remember what you serve for dinner, but they will always remember dessert. I say this because this Poached Peaches with Raspberries changed my opinion on two things. Fruit desserts and peaches.
I thought that I did not like the peach. I have a thing about texture and peaches can fall into that mushy fruit category. Maybe I got lucky when I made this and had perfect peaches. Not mushy at all, not even when poached. I have fallen in love with this peach dessert. It falls into some of my favorite dessert categories. Easy to make? Yes. Make ahead? Yes. A little bit different? Yes. Ding, ding, ding! We have a winner.
I found this recipe in Martha Stewart Living and ripped out the page (it is the issue with the mini pies on the cover) because the picture of the peaches was so gorgeous. The entire peach article is gorgeous. I want to live at that peach growers house, it is that beautiful. What I failed to rip out was the recipe. Oops. The other day, I was walking through Safeway (buying replacement ingredients because I burnt a cheesecake badly that I was supposed to take to a party. Uh-oh.) and saw the MSL and grabbed it to see what was in the poached peaches. Why I did not buy the magazine again I do not know. I figured that if I had the title of the recipe that I could find it online. No go. I did write down the ingredients while standing in the magazine aisle of Safeway while people were walking past me thinking that I was a crazy woman. I found the most gorgeous peaches and made this and will never snub my nose at a peach again.
The poaching liquid is so divine that I need to make something else out of it. Maybe pour it over seltzer water and some more wine? Do not mind if I do.
2 cups water
1 1/4 cups sugar (I used vanilla sugar so you will see vanilla beans in the pictures, but regular sugar is just fine)
3/4 cup dry white wine
1/4 teaspoon salt
1 cinnamon stick snapped in half
the zest of one lemon (I used a vegetable peeler and got big strips)
1/4 teaspoon peppercorns
6 ounces raspberries
Put all of the ingredients except the peaches and raspberries into a large pot.
Halve the peaches and remove the pit.
Add the peaches and bring the pot to a boil.
Cover the pot with parchment paper and reduce the heat to a simmer. Cook the peaches in the poaching liquid for 7-10 minutes (this depends on the peaches. I checked mine every few minutes and pulled them when I could get a knife through them with no resistance, but they were not completely mushy.)
Take the peaches out of the cooking liquid.
Add half of the raspberries to the cooked peaches.
Add the remaining raspberries to the pot and bring it back to a boil. Reduce the cooking liquid to about half.
Strain the poaching liquid.
Pour the glorious poaching liquid over the peaches and raspberries.
These are perfect just like this. But they would be pretty tasty in your morning cereal, oatmeal or on top of a waffle or pancake. Vanilla ice cream? Yes please.
Sliced on top of a piece of pound cake or angel food cake? If you must.
Or with a dollop of whipped cream on the side. If I were a peach this is how I would want to go.
POACHED PEAR CRUMBLE
@mylkko granola (we chose natural)
milk of choice
coconut yoghurt or greek yoghurt
poached pears (recipe below ↓)
raspberry coulis (recipe below ↓)
fresh berries / dehydrated pears / coconut flakes / honey (all optional extras)
1. Brew your chai tea and pour into a saucepan. Add the sugar and cinnamon to the saucepan. Bring to the boil.
2. Peel your pears, cut into quarters and remove the seeds. Carefully drop into the tea making sure not to splash yourself!
3. Lower the heat to a gentle simmer and cook for about 20 minutes or until the pears are soft but don’t break apart. Let cool.
TIP: don’t throw the tea out – you could place it in the fridge and drink it as iced tea or we reserve it and soak our oats in the tea before we cook them as a porridge so they are easier to digest!
1/2 cup raspberries, frozen or fresh
1 tablespoon maple syrup
1/4 teaspoon vanilla
1. Bring your raspberries, maple syrup and vanilla to a low simmer and cook for about 5 minutes until they are soft and jammy.
TIP: add 1 tsp chia seeds to make it into a jam consistency and increase that fiber content!
Mix a little raspberry coulis with your yoghurt (if you decide to use the raspberry jam) and place in a bowl. Add granola, poached pears and any other extras you wish (we loved honey and fresh raspberries). Enjoy!
We hope you love this recipe as much as we do.
Don’t forget to tag us in your recipes @mylkko #mylkko.