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To prepare the pears with red wine, a fruity wine (in this case, Beaujolais) should be used. The other ingredients are sugar or honey, cloves, peppercorn, a cinnamon stick, a vanilla pod and orange zest. The mixture is brought to the boil and drained, thus allowing the wine to be reduced. The dessert is served cold or lukewarm. [8
Take advantage of a deeper, spicy poaching liquid by using them for Poached Pears in Red Wine. Bosc pears are also ideal for baking, as their flavor intensifies when roasted or baked in a galette ...
Get the Poached Pears recipe. Erik bernstein. Pear Pie. The apple pie might be the reigning Miss America, but this pear pie would like a word with the judges.
Using a slotted spoon, transfer the pears and prunes to a shallow serving bowl. Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 10 minutes. Strain the syrup over the pears.
Poached Pears in Red Wine Served with Mascarpone. 25: Fri, 3 Jun 2011: Chicken Shank, Eggplant and Fig Tagine Archived 25 October 2011 at the Wayback Machine (Shane Delia, Chef), Nut Pesto, Turkish Delight filled Doughnuts (Shane Delia, Chef) 26: Mon, 6 Jun 2011: Tuna Croquettes with Wasabi Mayonnaise, Chilli Beef Brisket (Tom Niall), Super ...
Poire belle Hélène (pronounced [pwaʁ bɛl elɛn]) is a dessert made from pears poached in sugar syrup and served with vanilla ice cream and chocolate syrup.According to the traditional account, it was created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach. [1]
1. Combine all of the ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes.
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