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Poached Pears with Wine Vinaigrette

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.9849
Energy (kCal)1326.3485
Carbohydrates (g)201.5807
Total fats (g)55.4904
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 25 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate. | 2. Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate. | 3. Place pears in individual bowls, and top with sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bosc pear 6 peeled 719.58 172.91400000000002 3.8664 0.9666
    white wine 1 cup - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    vanilla bean lengthwise 1/2 halved - - - -
    star anise pod 2 - - - -
    cinnamon 1 - - - -
    lemon 1 zested 1.2808 0.4116 0.0486 0.0132
    orange 1 zested 2.2312 0.5489999999999999 0.046 0.0106
    walnut oil 1/4 cup 481.78 0.0 0.0 54.5
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    salt black pepper to taste ground - - - -

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



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