Poached Pear Belle Helene - Vanilla-Poached Pears with Chocolate Sauce
Learn how to make a Poached Pear Belle Helene Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Vanilla-Poached Pears with Chocolate Sauce!
Recipe Poached Raspberry Pears
Recipe - Poached Raspberry Pears
●1/2 cup seedless raspberry spreadable fruit
●1 cup apple juice
●2 teaspoons grated lemon peel
●2 tablespoons lemon juice
●3 firm Bosc pears, peeled and cut into fourths
Poached Pears in Red Wine Recipe
Poached pears in spiced red wine recipe - aromatic and delicious dessert.
5-6 firm large pears
1 bottle red wine (750ml)
1 cinnamon stick
1/2 tsp clove
2 star anise
3/4 (150g) cup sugar
1 vanilla bean (optional)
1. peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom.
2. In a medium size saucepan combine red wine, cinnamon, cloves, star anise and sugar. Place pealed pears in the liquid. Bring to a boil, reduce heat and simmer for 30-35 minutes. turning every 5 minutes to ensure even color, until pears are cooked but still firm
3. Cool to room temperature. cover and chill in refrigerator at least 2 hours. Drizzle each pear with few tablespoons syrup and serve.
• Before serving you also can simmer the syrup without the pears for another 15-20 min to get more syrupy liquid.
• You can serve in cold or at room temperature.
• I used medium size pears but I recommend to use large pears for better results.
Poached Peaches with Raspberry Coulis
Justine Schofield's take on Peach Melba is so full of flavour. See how she uses CSR Caster Sugar to bring this dish to life.
Poached pears in Beaujolais wine and Blackcurrant sauce (Poire à la beaujolaise)
Join my online French cooking classes: Poire a la beaujolaise is a recipe made out of tasty ripe but firm pears that re poached in Beaujolais red wine and served with a red wine and blackcurrant sauce. It is an easy recipe to make at home and perfect for special occasion or Christmas.
The red wine sauce is intense and full of flavors that will surely impress your friends and family. The pears can be poached and kept in the fridge for 48 hours and that makes for a real handy pear dessert to make in advance and bring them along to a Christmas.
in this French cooking tutorial you will learn how to make the Authentic version of the poached pears in red wine with creme de cassis
4 to 6 ripe but firm pears (suited for poaching)
1 bottle of good quality Beaujolais red wine
200 ml of crème de cassis (French blackcurrant liquor)
150 gram of granulated sugar
1 fresh vanilla bean
1 small piece of cinnamon
6 black peppercorns
1 large orange zest
check how to remove the core of the pears on that video:
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Poached Raspberry Pear time lapse
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Cooking With Cam - Raspberry Poached Pear with Cinnamon Semifreddo
Cam gets a little bit fancy with dessert by poaching a pear with raspberries and taking you through step by step how to make a delicious Cinnamon Semifreddo. For more information and great recipes visit cookingwithcam.com.au
Caramelised Apples and Pears - Gordon Ramsay
Gordon Ramsay's dessert recipe for caramelised apples and pears with ice cream on The F Word.
Season 3 of Gordon Ramsay's The F Word
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- 3 pears (I like the red)
- 2 tablespoons butter
- 2 cups rose wine (or pear nectar/juice)
- 1/4 cup brown sugar
- 3/4 cup water (approximately)
- 2 cinnamon sticks
- 5 whole cloves
- 3 cardamom pods (optional), smashed with back of knife
- 1 vanilla bean
Cut pears in half and remove seeds and tough ends with mellon baller or knife.
Melt butter over medium-high heat in skillet.
Add pear halves to melted butter, cut side down. Lightly sear pears until they begin to caramelize and turn slightly brown.
Off heat, add wine, brown sugar, cinnamon, cloves, cardamom pods and vanilla bean seeds and bean. Then add just enough water to about cover pears.
Cook until the pears are just tender. They can be checked with the tip of a knife.
At this point, you can chill the pears in the poaching liquid to be used later. When ready to use, reheat pears before proceeding by bring the liquid and pears to a simmer over medium heat.
Once cooked, remove pears from liquid.
Reduce liquid on high until it is reduced and slightly thickened, about 15-20 minutes.
Remove from heat and strain into a pitcher before serving.
PORT POACHED PEARS
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Yields 6 pears
3 cups (720 mL) of port
1 cup (200g) of sugar
¼ cup (35g) of mulling spices
½ cup (120mL) of orange juice
1/2 vanilla bean, split and seeds scraped
6 pears, peeled and cored
1 cup (225g) of mascarpone cheese, at room temperature
2 tbsp (42g) of Honey
In a large saucepan combine the port, sugar, mulling spices, orange juice, and the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Peel and core the pears, and thinly slicing the bottom so that it lays upright, making sure to leave the stem attached.
Add the pears and simmer until the pears are cooked through, about 15-20 minutes. Turn off the heat and let cool in the poaching liquid.
Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain the sauce through a sieve into a bowl.
Add a small pool of liquid on the plate and place the upright pear in the center. Combine the mascarpone and honey in a small bowl. Dollop a small amount of the mascarpone on each plate.
Fresh Raspberry Sauce Recipe - How to Make Fresh Raspberry Coulis - Valentine's Day Special
Learn how to make a Fresh Raspberry Sauce Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Fresh Raspberry Sauce Recipe!
Peach Melba Recipe - Vanilla Poached Peaches with Fresh Raspberry Sauce on Ice Cream
Learn how to make a Peach Melba Recipe! Go to for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this Peach Melba Recipe!
Saffron Poached Pears - Gordon Ramsay
Gordon Ramsay's recipe for saffron poached pear with mint and cardamon custard. on The F Word.
Season 5 of The F Word. A bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond.
BERRY POACHED PEARS, Lime Whipped Cream, Coulis, Toasted Almonds & Graham
Beautiful Dessert: Berry Poached Pears, on a bed of Toasted Almonds & Graham Dust with Lime Whipped Cream & Berry/Lime/Orange Liqueur Coulis (Edible Gold Leaf, optional)
OR JUST MAKE THE HEALTHY PEARS anytime for family, salads, pancakes & so much more.
How to Make Poached Pears/No Wine/Vegan/Пьяные Груши Без Вина/Веган
Сегодня я приготовлю Пьяные груши в прекрасном сиропе без вина. Я решила сделать что-то более домашнее и уютное на выходные. Вареные груши - прекрасное блюдо, приготовленное зимой и в праздничные дни с теплыми нотами специй, гвоздики и корицы. Каркаде глубиной своего красного цвета делает это блюдо поистине великолепным, как на вид, так и на вкус. Я люблю подавать свои груши с бальзамическим уксусом из инжира, что делает это блюдо еще более пикантным.
Если вам нравится это видео и вы хотите увидеть больше кулинарного контента, то обязательно подпишитесь. Если вы уже подписаны, знайте, что я очень ценю всю вашу доброту и поддержку.
Как приготовить Пьяные Груши
Груши 4 шт
Каркаде 3 шт
Кардамон 3 шт
Анис 0,5 ч л
Корица 0,5 ч л
Гвоздика 4-5 шт
Кокосовый сахар 2 ст л
Today I will make Drunk Pears in a beautiful syrup without wine. I decided to do something more homely and comfortable for the weekend. Boiled pears are a wonderful dish cooked in the winter and on holidays with warm notes of spices, cloves and cinnamon. Hibiscus with its deep red color makes this dish truly magnificent, both in appearance and in taste. I like serving my pears with balsamic vinegar from figs, which makes this dish even more savory.
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How to Make Poached Pears
Anise 0.5 tsp
Cinnamon 0.5 tsp
Coconut sugar 2 Tbsp
Daylight by Jay Someday
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Super Simple Chocolate and Pears | Jamie Oliver | #QuickandEasyFood
This perfectly simple and full flavoured dish only uses 5 ingredients and is one of the many amazing recipes featured in Jamie’s 5 Ingredients Quick and Easy Food book available here:
This dish has the richness of the Armagnac, fruitiness of the pears, creaminess of the ice cream, sweetness from the chocolate, and the perfect amount of crunchiness from the hazelnuts! These five ingredients working hard together to give you every flavour and texture you need on your pudding plate. All this with minimal faff and time, it is the perfect crowd pleaser to keep you out the kitchen and back at the dinner table.
Links from the video:
Raspberry and Banana Sorbet |
5 Things to do With… Strawberries |
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Poached Pear Stuffed with Ice Cream from Chef Gabino Sotelino
Come visit us at GreatChefs.com! Great Chefs television presents selected desserts offered by eleven Great Chefs of New Orleans, San Francisco and Chicago. The first dessert is offered by Gabino Sotelino, a Great Chef of Chicago. It's an Ice Cream Stuffed Poached Pear.
Red Wine Poached Pears | Cravings Journal
Pears are an underrated fruit for sure! They're one of my favourite fruits to make desserts with because they're super versatile. These red wine poached pears are exquisite with tons of flavours going into the poaching liquid. I serve them with whipped cream with mascarpone and toasted almonds.
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Test Kitchen: Maple Cardamom Poached Pear
Maple cardamom poached pear with vanilla saffron Greek yogurt and pistachios.
by: Chef Mikel Anthony (@Mikel_anthony)
????️: Cast Iron Culinary (@ciculinary)
featuring Crown Maple Dark Syrup (@crownmaple)
#perfectlyplated on Front of the House - FOH, Inc. (@fohinc)
How To Make Poire Belle Helene - Classic French Dessert
Join my online French cooking classes ????????: Poached Pears recipe with chocolate sauce vanilla ice cream and roasted almond. this step by step video will show how to make that delicious poached pears dessert from scratch.
Learn how to make the classic French recipe of the poire belle helene. That dessert consist of pears poached in a clear syrup made of sugar, water, fresh vanilla and lemon zest. it then served on a plate with chocolate sauce, vanilla ice cream, and toasted almonds. its an easy to make dessert that will appeal for everyone.
impress your guest as well with that lovely recipe.
for the recipe ingredients please check
Poached Fruit Made Easy
Poached Fruit Made Easy. Part of the series: Piece of Cake. Fruits from peaches to pears can be poached, and the process is easier than you think. Our resident sweets expert, Heather Bertinetti, gives you two examples of fruit poaching with strawberries and plums. Whether you eat them alone or pair them with a dessert, the result will be tasty. Read more:
How to poach Pears
Easy Poached Pears with 5 spice blend. I show you how to prepare flavorful pears quickly. Full Recipe to save + ideas to use the poached pears -
Beer Poached Pears
Slice pears. Poach pears in beer. Devour pears. OK, there are a couple of other steps but this is right up there with desserts that are a snap to put together. And check out Pairing Dessert with Beer to find out the best cold one to serve with it.
Spiced Pound Cake with Poached Pears
Learn how to cook tea cake with spiced pears for autumn and winter tea time.
If you don’t want to use wine, replace it with grape juice.
Ingredients (for cake 11*20*4):
Pears – 3 pcs
White wine or grape juice – 150 ml
Sugar – 1 tbsp
Honey – 1 tbsp
Orange zest – 1 orange
Orange juice – 1 orange
Cinnamon – 1 tsp
Clove – 3-4 pcs
Cardamom – ½ tsp
Ginger – ½ tsp
Vanilla pod – 1 pc
Milk – 250 ml
Honey – 20 ml
Clove – 2-3 pcs
Cinnamon – ½ tsp
Vanilla extract - ½ tsp
Ginger - ½ tsp
Nutmeg – ¼ tsp
Orange zest – 20-30 g
Black pepper - pinch
Nuts – 50 g
Sugar – 50 g
Butter – 170 g
Honey - 170 g
Whole egg – 2 pcs
Brown sugar – 150 g
Flour – 200 g
Buckwheat flour – 120 g
Baking powder – 5 g
Salt - pinch
Mix wine, sugar, honey and all spices in saucepan. Heat them without boiling. Peel the pears and cut the seeds out. If you’re going to use whole pears they should fit the baking mold and be the same size. Put pears in spicy wine so that they’re fully covered with liquid.
Cover with wrapping paper in contact and leave to infuse for at least a day, better two.
After that strain wine through a sieve, if you’re going to drink it later.
Dry the pears with paper towels.
The day before cooking, heat the milk with all spices, zest and honey and leave overnight to infuse.
Preheat the oven to 180 C.
Whisk butter with brown sugar and honey. Add eggs, stirring well. Add all dry ingredients and warmed milk. Pour dough in baking mold. Then put three pears in it. If you’re using cubes of pears instead of whole pears, previously mix them with dough.
Sprinkle caramelized nuts on top. Cake 3-4 cm high, bake for nearly 30-40 min. If it’s necessary, bake with oven door opened for the last 5 min to let the steam blow off.
Allow to cool before serving.
The Healing Slow Cooker - Hibiscus Poached Pears Slow Cooker Recipe
| Check out this video recipe for scrumptious crockpot poached pears with hibiscus sauce.
Looking to improve gut health with fiber-rich, probiotic recipes? Then this gorgeous pear dessert is the ticket. Topping these pears with probiotic rich Greek yogurt, a creamy topping with health benefits, is an excellent way to add good gut bugs to this dish to boost your immunity and balance weight. Enjoy leftover pears chopped and added to your morning oats.
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Tea Poached Fruit Dessert Recipe - SORTED
This dessert looks and sounds impressive, but it's really simple. To go with the selection of british poached fruit we make a simple sabayon, which is similar to a custard but much easier to make! Any leftover fruit is awesome with natural yoghurt for breakfast.
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How to Bake Pear and Walnut Strudel
You've already learned how to make the best Caramel Apple Strudel in our last video, and now it's time to step it up to the next level with this Cabernet Poached Pear and Walnut Strudel recipe! Follow along as Chef Anna Olson walks you through every step you'll need to master to make these amazing and savory treats.
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3 cup Cabernet Sauvignon or Cabernet Franc wine
3 cup sugar
2 cinnamon sticks
3 whole star anise
4 Bartlett pears, peeled, halved and cored
8 sheet phyllo pastry
½ cup lightly toasted walnut pieces
⅓ cup unsalted butter, melted
1 egg whisked with 2 Tbsp water, for brushing
2 Tbsp sugar
¼ tsp ground cinnamon
1. Bring the wine, sugar, cinnamon sticks and star anise up to a simmer in a medium saucepot. Add the pears and place a piece of parchment directly on the surface of the liquid and let the pears poach on medium heat (just a few bubbles gently rising to the surface) until they pierce easily with a fork. Let the pears cool in the liquid and store them chilled in the poaching liquid until ready to assemble). If the pears are prepared a day or two ahead and left in the poaching liquid, they will take on the red colour all the way through).
2. Preheat the oven to 375 F and line a baking tray with parchment paper.
3. On a clean work surface, lay out one sheet of phyllo pastry and brush with a thin layer of melted butter. Place a second, third and fourth sheet of phyllo overtop, brushing each time with butter. Cut this in half. Strain the pears (you can reserve the poaching liquid to reduce as a syrup to serve with it, or pour it into an ice cream maker to make a lovely sorbet). Arrange 2 halves of a pear at the end of each of the two phyllo rectangles and sprinkle with walnut pieces. Tuck in the ends of the phyllo and roll up the pastry. Place this, seam-side down onto the baking tray, and repeat this with the remaining phyllo and pears. Brush the tops of the strudels with egg wash. Stir the 2 Tbsp of sugar and cinnamon together and sprinkle on top.
4. Bake the strudels for about 20 minutes, until they are an even golden brown. Slice the strudels on an angle to plate. The strudels can be served warm, at room temperature or chilled.
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Red Wine Poached Pears (Passover Recipe) | BAO's Cookbook
A #PassoverRecipe which has roots in traditional Chinese culture - red wine #PoachedPears. Pear is considered a herbal medicine in ancient China and it's usually used as a home remedy for cough relief. It's easy to cook and can be prepared couple days before serving. This dessert is rich in flavors: a perfect combination of wine's light sour & bitter taste and pears fruity sweetness.
Bosc pears are used in this recipe, but conference pears will do too. Choose ripe pears with medium softness. Beaujolais wine is used here since it tends to have lower tannin concentrations, giving them a fruitier, fresher flavor. After remove the pears, boil the wine until syrupy. Doesn't need to be really thick, it just needs to give a consistent coating on pot wall. Keep good ventilation while cooking wine. Inhale wine steam could make you drunk too. Be sure to give it a try and you will be amazed by the result. Leave a comment and subscribe if you enjoy this video.
Check more Asian Fusion Recipes in this playlist:
Beef Cubes for Stew (4 cups)
White Radish (6-8 inches)
Matzo Meal (1 cup)
Chicken Fat (4 tbsp)
Baking Powder (1/4 tbsp)
2 Chinese Cinnamon Sticks
Seltzer Water (3/4 cup)
A chef's complete guide to perfecting the port poached pear
Chef Randy Feltis makes a delicious adults-only port poached pear dessert that will have you (and your stomach) smiling.
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This lesson and video provides a good range of different flavors and uses for these delicious pears. Besides being served on their own with various sauces, cookies, creams etc. they are well suited as components for tarts, sundaes, parfaits, cakes and garnishes for savory hot preparations. This lesson stresses the do’s and don’ts of poaching any kind of pear.