How To Make Poached Pears
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GINGER HONEY POACHED PEARS | How to Make Recipes | Easy To Learn
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Ingredients. 4 medium firm bosc pears. 4 cups water.
3/4 cup honey. 1/2-inch piece fresh ginger, peeled and sliced. 2 cups plain low-fat Greek yogurt. 4 tablespoons cooled pear poaching liquid. 1/2 teaspoon vanilla extract.
Place in an ungreased 13×9-in. baking dish. Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears.
Bake, uncovered, 25-30 minutes or until tender, basting occasionally.Simmering chunks of pears in water spiced with fresh ginger, ground cinnamon and mixed spice makes them into something special. No added sugar is needed as the pears are sweet enough on their own. Eat them warm for dessert, or cold for breakfast. (I LOVE them with plain Greek yogurt and some roughly chopped hazelnuts or almonds for crunch).Scrape in the seeds from the vanilla bean and add the bean to the saucepan.
STEP 2: Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer over medium-low heat for fifteen to twenty minutes, turning occasionally, until the pears are tender.As each pear is peeled, dip into the lemon water to prevent darkening and stand it in the ginger liquid in the slow cooker.
Cover and press the on/off button to turn the unit on. Set time to 4 hours and press. Low. When pears are tender, turn slow cooker off. Allow pears to cool in poach-ing liquid.
Chill in liquid.Arrange the pears in a circle inside the pan, cut sides up, thin ends towards the center. Mix the sugar, ginger root and water together in a pan.
Bring to a boil. When the sugar has dissolved, pour the liquid and ginger slices over the pears.Add the water, honey, and sugar to a 4-quart pot and bring to a boil over high heat. Stir until the sugar and honey are dissolved, then add the ginger, cloves, star anise, and cinnamon stick.
Slip the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork.Combine water, honey and spice mix in Chef Series II 2.5L saucepan.
Bring to the boil, reduce and simmer 2 minutes. Add pears and cook, covered on medium heat for 8-10 minutes, or until tender. Remove pears to a plate with a KP Scoop and Drain.
Reduce liquid for 8 minutes, or until thick and syrupy. Strain and drizzle over pears.Arrange the sliced pears in 2 rows.
Beat the eggs, milk, 1 tablespoon honey, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger together in a shallow dish; soak each piece of bread in the egg mixture and arrange atop the pears.Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer pears to a large bowl; cover with parchment paper. Cook liquid over medium heat until syrupy, about 15 minutes; discard vanilla pod and ginger.
Let cool. Serve two pear halves in each bowl; spoon syrup over pears.Start the poaching liquid first. In large saucepan (to hold 4 pears)combine water, brandy, sugar, honey, marmalade and ginger.
Bring to boil for one minute, stir and turn to simmer. Wash and dry pears.Place pears in the center of foil on top of the jam (it’s OK if the wedges separate a bit), and fill them with 1 tablespoon nuts, 1 teaspoon margarine, 1 teaspoon apple juice concentrate, 1/2 teaspoon ground ginger, and 1/2 teaspoon citrus zest. Set the pears upright and wrap them in.Step 1. Put 500ml water in a pan with the sugar, cinnamon and ginger.
Bring to the boil. Reduce the heat slightly and bubble for 5 minutes. Remove from the heat.If you like jam, you’ll love this recipe for a sweet homemade nectar. Sweet and spreadable with a hint of ginger, this pear honey is wonderful on toast or biscuits.
Also makes for a wonderful gift, especially during the holidays.Poached Pears in Honey, Ginger and Cinnamon Syrup. All Pear Recipes Ideas.
Recipe Tips: Riesling Poached Pears. Photo Gallery | 4 Photos. Farmhouse Fruit Leather.
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List of related literature:
|from Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them|
|from Jane Grigson’s Fruit Book|
|from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking|
|from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet|
|from Cooking for Healthy Healing: The healing recipes. Book two|
|from Encyclopedia of Jewish Food|
|from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine|
|from American Cookery|
|from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie|
|from The French Women Don’t Get Fat Cookbook|