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Burgundy Poached Pears

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1256
Energy (kCal)995.82
Carbohydrates (g)261.3167
Total fats (g)2.2427
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel pears and remove core from bottom end, leaving stem intact. | 2. If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat. | 3. Brush pears with orange juice to prevent browning. | 4. Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil. | 5. Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally. | 6. Remove pears from pan, reserving 1 cup poaching liquid. | 7. Reserve remaining liquid. | 8. Discard orange slices and cinnamon sticks. | 9. Place each pear on a dessert plate. | 10. Top each pear with 2 tablespoons reserved poaching liquid. | 11. Garnish with orange rind curls and mint sprigs. | 12. The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pear 8 ripe 811.68 216.8752 5.1264 1.9936
    orange juice 1/4 cup unsweetened 27.9 6.4479999999999995 0.434 0.124
    burgundy wine 6 cups - - - -
    calorie cranberry juice cocktail 3 cups reduced 135.09 32.705999999999996 0.1422 0.0711
    orange 12 21.15 5.2875 0.423 0.054000000000000006
    cinnamon 3 - - - -
    orange twist rind - - - -
    mint sprig - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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