WEBInstructions. In a saucepan combine 3 cups water, golden currants, craisins, cinnamon sticks, and orange peel. Gently peel 3 pears, leaving the stems. Place pears into liquid and heat on medium (level 4), covered, for about 20 minutes. Decrease heat to Low (level 1) for about 15 more minutes. Turn off heat and let sit with cover on for about 15
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WEBRoughly chop the peeled and cored pears. Add them to a small to medium saucepan with the water, sliced ginger, ground cinnamon and mixed spice. Bring to a boil, turn the heat down and simmer for 30 minutes, until the pears are tender. Serve warm or cold. Store in the cooking liquid in the fridge, or cool and freeze.
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WEBInstructions. In a large pot, combine everything but the pears. Simmer over low heat for 10 minutes, stirring occasionally. Place the pears in the liquid. If the pears aren't covered by at least 3/4, add water or more orange juice. Allow the pears to …
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WEBLower heat and simmer gently until a knife inserted into the pears meets no resistance, about 10-20 minutes, spooning the sauce over the pears as they cook. Once the pears are tender, remove from heat and let cool. Over medium-low heat, reduce the remaining poaching liquid to a glaze, about 7 to 8 minutes.
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WEBDirections. 1. Place all ingredients, except pears in a large saucepan over low heat. 2. Wash, peel and core the pears. Use a small melon baller to scoop out the core from the bottom of the pear. 3. Place all the pears in the saucepan, making sure that all the pears are fully covered with liquid. 4.
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WEBPlace pears in a saucepan then set over medium heat. Add orange juice, apple juice, cinnamon sticks, and star anise. Simmer pears for 30 minutes, turning frequently. Do not bring the liquid to a boil. Once poached, drain the pears and set them aside. Bring remaining poaching liquid to a boil and reduce for roughly 10 minutes until syrupy.
WEBPreheat your oven to 350 degrees F. Lightly butter the bottom of a 9 X 13 baking dish. Peel the pears, halve and core them. You can core them with a melon baller, with a metal measuring spoon, or with a paring knife, as I do in the video below. I like to leave the stems on - they make for a pretty presentation.
WEBInstructions. Place the wine, water, sugar, honey, lemon zest, ginger, and cinnamon stick in a large pot. Split the vanilla bean, remove the seeds, and add both the seeds and the pod to the pot. Stir the mixture and place it over medium heat, until it comes to a low simmer.
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WEBBring the liquid to a boil, and stir until the gelatin is fully dissolved. Add the pears. Put the pears in the poaching liquid and partially cover the pot. Simmer. Turn the heat to medium-low and simmer the pears until they’re tender. This should take 30-35 minutes. Cool.
WEBCook: Set a large pot over medium heat and add the wine, water, cloves, cinnamon, and sugar.Split the vanilla bean down the middle, scrape the seeds into the pot, then throw the whole bean in as well. Add the pears, making sure they’re mostly covered by the wine, then cover and let gently simmer for 20 minutes, or until pears are soft.
WEBAdd RecipesClear Meal PlanPrintTaste PreferencesMake Yummly Better. (0) The Best Poached Pears Without Sugar Recipes on Yummly Pecan Poached Pears, Pecan Poached Pears, Poached Pears With Dukkah.
WEBInstructions. Preheat oven to 350 degrees F (176 C) and set out a 9×13-inch (or similar size) baking dish. Halve pears and remove and core with a small spoon or measuring spoon. Leave stem on for a more elegant presentation (optional). Place cut-side up in …
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WEBArrange a rack in the middle of a steam convection oven and heat on the steam setting to 250°F. Combine the port, sugar, orange peels, lemon peels, cinnamon, bay leaf, cloves, and peppercorns in a medium saucepan over medium-high heat. Bring the mixture to a boil, stirring until sugar dissolves. Reduce the heat to medium-low, cover, and simmer
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WEBPoach the pears. Add the sliced orange, 2 cups red wine, ¼ cup honey, 3 tablespoons sugar, 1 cinnamon stick, and ¼ teaspoon ground cardamom to a pot. (Choose a pot big enough to hold all 6 pears snuggly.) Bring the liquid to a rolling boil over medium-high heat.
WEBDirections. Tip: Click on step to mark as complete. In a small saucepan, stir together the pomegranate juice and sugar. Add the pear halves with the cut side down. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 5 minutes, or until tender, turning occasionally. Remove from the heat.
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WEBStep 2. Add the peeled pears to a large saucepan with the apple juice, ginger, cardamom and optional cinnamon and star anise. Bring to a boil, then reduce the heat to a light simmer. Cook for 15 minutes. Step 3. Remove the pears from the pan and set aside on a …
WEBOnce the sugar dissolves, place pear halves and cinnamon sticks into the water. Make sure the surface of the liquid is low enough so that a tiny bit of the pears remain uncovered. Simmer on medium-low heat for 20-25 minutes. When 25 minutes have passed, test out your pears. Try sticking a knife into them.
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