Best Plum Wine Poached Asian Pear Recipes

POACHED ASIAN PEAR DESSERT RECIPE

Steps:

• Remove cores from pears and slice them 1/4-inch thick.
• In a medium pot, combine the water, sugar, vanilla seeds and pod, ginger, and lemon zest.
• Bring to a brisk simmer and stir until sugar is dissolved.
• Add pear slices, stir to submerge in liquid, and simmer for three minutes.
• Remove from heat and leave to cool completely.
• To serve, divide pear slices among four serving bowls and spoon a bit of the poaching syrup overtop. Serve alone, atop yogurt or ice cream, or topped with whipped cream.

PLUM WINE GELATIN

Steps:

• Heat the wine and sugar in a medium saucepan over medium-high heat, stirring, until the sugar dissolves. Add the plums and vanilla bean and simmer until the plums are just tender, about 5 minutes. Transfer the plums to a plate using a slotted spoon, reserving the poaching liquid. Peel the plums, if desired, and slice into thin wedges.
• Sprinkle the gelatin over 1/2 cup cold water in a small bowl. Let sit 1 minute, then stir into the warm poaching liquid until the gelatin dissolves. Pour through a fine-mesh sieve into a bowl. Let cool to room temperature.
• Spray three 3-by-5-inch loaf pans or 8-ounce bowls with cooking spray, wiping out the excess. Pour a 1/4-inch layer of the gelatin mixture into each mold. Refrigerate until firm, about 20 minutes. Arrange half of the plum slices on top of the firm gelatin. Add just enough of the gelatin mixture to cover the fruit, then return to the refrigerator until firm, about 20 minutes. Repeat the process to make another gelatin layer and another fruit layer, then fill the molds with the remaining gelatin mixture and refrigerate until fully set, at least 3 hours or overnight.
• Unmold the gelatin: Bring 2 inches of water to a simmer in a wide saucepan. Run a butter knife or small offset spatula around the top edge of the gelatin. Dip the bottom of each mold into the hot water for about 10 seconds, then invert onto plates.

ASIAN PEAR COCKTAIL

Steps:

• Put the pear, shochu and lemon juice in a blender and puree until smooth. Pass the pear puree through a very fine mesh sieve (or a regular sieve lined with cheesecloth). Press on the solids to get as much juice out as possible.
• Fill 4 glasses with large ice cubes and put a shiso leaf in each glass. Use a blunt object to pound the ice and shiso to release its flavors. Divide the pear mixture between the 4 glasses and serve.

POACHED PEARS IN WINE

Steps:

• Peel the pears, core them from the bottom, leaving the stems on. In a large saucepan, add all of the ingredients except the pears and bring to a boil. Reduce the heat and add the pears, and simmer until the pears are tender, yet slightly firm in the center, about 30 minutes. Remove the pears, peppercorns and vanilla bean, and bring the mixture to a boil and cook over medium heat until the liquid is reduced to a syrup.
• To serve
• When the pears are cool, fill the cores with the cheese, place on the serving plate and drizzle with sauce. Top with toasted pecans.
• TIP:
• ASIAN PEAR SALSA
• Substitute Asian pears for pears or apples in your favorite fruit salsa recipe. Use mint instead of cilantro.

POACHED ASIAN PEARS WITH STAR ANISE AND TROPICAL FRUIT

Steps:

• Bring first 7 ingredients to boil in heavy large saucepan, stirring until sugar dissolves. Cover and simmer 5 minutes.
• Peel and core pears. Add to syrup. Add enough water to cover pears. Cover pan; simmer until pears are tender, about 40 minutes. Using slotted spoon, transfer pears to bowl. Increase heat; boil liquid until reduced to 3/4 cup, about 25 minutes. Strain syrup; pour over pears. Chill until cold. (Can be made 2 days ahead. Chill.)
• Stand 1 pear in center of each plate. Spoon papaya and mango around pear. Spoon syrup over and serve.