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The pears were cooked in a pan with red wine, sugar, a piece of cinnamon and cloves. Once cooked, the pears would develop wrinkles, thus the name "old wife". [6] If the cooking did not result in the desired red color, cochineal was added and a tin spoon placed inside the jar.
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 ...
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 ...
Preheat the oven to 350°. In a medium saucepan, combine the Sauternes, sugar, cinnamon stick, caraway, a pinch of salt and 2 3/4 cups of water.
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [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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