My Portuguese Kitchen Port Poached Pears Wrapped in Puff Pastry
Slice puff pastry into 4 squares (2 inches wide) and 12 long strips (½ inch wide) Remove pears and let cool. Keep 1 cup of the liquid, simmering over low heat until reduced by half. Set aside. Fill pears with 3-4 soft caramel candies. Place the bottom of a pear on one of the squares. Fold the sides up around the base.
Port Poached Pear Salad Chef Sous Chef
In a medium saucepan, add the Riesling, Port, cinnamon, cloves and orange zest. Add the peeled pears into the liquid. Simmer for 35-40 minutes or until tender when pierced with a knife. Let the pears cool in the liquid, and refrigerate until ready to serve. To prepare the baked brie, let the puff pastry thaw to room temperature.
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Lower heat to a simmer and poach, turning every 10 mins, until pears are soft (30-40 mins). Once pears are cooked, remove them from the port sauce and allow them to cool. Raise the heat to medium and reduce port sauce by 1/3. Once sauce has reduced remove from heat, strain and allow to cool.
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Use a large saucepan so that they fit snugly, but not too much space between them. Heat the wine and port into the pan. Add the powdered sugar. Place the cinnamon stick and cloves in the liquid and bring to a boil. Pour the hot liquid over the pears. Simmer for 2 to 3 hours, uncovered.
Port Poached Pear Salad Chef Sous Chef
Instructions. Combine all the ingredients, except the pears, in a saucepan and gently bring to a boil. Simmer the liquid gently for 5-10 minutes, whilst you peel and core the pears, leaving the stalk intact for decoration. Drop in the pears and continue to simmer for around 30 minutes, gently turning the pears occasionally to ensure they cook.
Port Poached Pears in Pastry with Caramel Filling Sugar and Spice
Instructions. Place the port, water, sugar, vanilla, lemon juice, lemon peel, cinnamon stick and cloves in a deep saucepan and bring to a boil over medium-high heat. Meanwhile, peel the pears, leaving the stems on. Using a melon baller or small spoon, carefully hollow out the core and seeds through the bottom.
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Step 4. Pour poaching liquid through a fine-mesh sieve into a bowl (discard spices) and return to pot. Boil, uncovered, until liquid is reduced to about 2 1/2 cups, 25 to 30 minutes. Remove from.
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Add vanilla beans. Step 2. Peel and core pears. Pour on port mixture and simmer 15 to 40 minutes, until tender. Step 3. Let pears cool in the liquid. Step 4. Reduce the liquid to less than a cup. Serve individually with the liquid spooned over.
Port Poached Pear Salad mixed greens, Brie cheese, candied walnuts
Make the poaching liquid. Add the port wine, sugar, star anise, cinnamon and thyme to a large pot. Warm it over medium heat just long enough to dissolve the sugar. Prepare the pears. Start this step only when the poaching liquid is ready. First cut a small base on the bottom of each pear.
Poached pears with porto wine and spices. The post Port Wine Poached
Instructions. Combine 2 cups of water, port, and sugar in a 4-quart saucepan. Cook over medium high heat until sugar dissolves, about 3 minutes. Remove from heat and set aside. Cut pears in half lengthwise. Spoon out core and seeds to make a shallow indentation in each half. Place pears in port and bring to a boil. Add cinnamon and cloves.
Port Poached Pear A pear poached in port Gail Rast Flickr
Step 3. Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid.
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Step 3. Discard cheesecloth bag and carefully transfer pears with a slotted spoon to a bowl. Boil poaching liquid until reduced to about 1 1/2 cups, about 10 minutes. Discard ginger, cinnamon.
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Step 1. Combine wine, sugar, orange peel, lemon peel, cinnamon, and 2 cups water in a 4-qt. saucepan over medium-high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Remove pan from.
PORT POACHED PEARS YouTube
Return the port to a simmer and cook until reduced by 3/4 and syrupy. In a small saucepan, place ginger root and 4 to 5 tablespoons of sugar. Cook until sugar caramelizes.
Port Poached Pear Chocolate Cake with Blue Cheese Chef Sous Chef
Arrange 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.
Port Poached Pears in Pastry with Caramel Filling Sugar and Spice
Instructions. Peel the pears but leave the stalk (just because it looks pretty, don't eat it) and slice off the bottom of the pear so it stays up straight in the pan. Put all the other ingredients together in a pan (choose a pan that's wide enough for all 4 pears), stir well and turn on the heat. Place the pears in the pan and let simmer on.
