245384 baked pears butterscotch schnapps sauce Recipes

chopped pecans, butterscotch chips, butter, sweetened condensed milk, butterscotch schnapps, powdered sugar, chocolate chips, butter or 2 tbsp paraffin wax, pecan halves (optional)

butterscotch schnapps, chocolate liqueur, coconut rum, orange curacao or 1/4 oz cointreau liqueur, milk

baileys irish cream, coffee liqueur, butterscotch schnapps, half-and-half, caramel topping

thickened cream, baileys original irish cream, frangelico, butterscotch schnapps, ice cube, cocoa powder , to dust

eggs, separated, granulated sugar, milk, heavy cream, vanilla extract, butterscotch schnapps (or more to taste), fresh nutmeg

irish cream, butterscotch schnapps, chocolate caramel coffee creamer (made by international delight)

brown sugar , packed, white sugar, peaches (10 cups peeled if desired i didn tsp, pitted and chopped), bottled lemon juice, fruit pectin , no sugar needed, cinnamon sticks, butter, dekuyper butterscotch schnapps, vanilla extract

apple cider or 1 gallon apple juice, butterscotch schnapps, cinnamon sticks

ripe but firm bosc pears, peeled , halved lengthwise, unsalted butter, golden brown sugar, salt, scotch, vanilla extract

all-purpose flour, cinnamon, grated nutmeg, salt, dark brown sugar, firm-ripe bartlett or anjou pears (about 5), peeled, each cut into 6 wedges, and cored, fresh lemon juice, pure vanilla extract, unsalted butter, cut into bits, egg beaten with 1 tbsp warm water, granulated sugar, equipment : small (1-to 3-inch) leaf-shape cookie cutters (optional)

all-purpose flour, cinnamon, grated nutmeg, salt, dark brown sugar, pears, peeled, each cut into 6 wedges, and cored (about 5 firm-ripe bartlett or anjou ), fresh lemon juice, pure vanilla extract, double recipe all-butter pastry dough, unsalted butter, cut into bits, egg beaten with 1 tbsp warm water, granulated sugar

sugar, divided, firm, ripe bosc pears, vanilla extract, grated lemon rind, salt, unsalted butter, softened, all-purpose flour, eggs, lightly beaten, berry sauce, garnishes: fresh raspberries , spun sugar

ice, irish cream, dekuyper buttershots liqueur or butterscotch schnapps, jagermeister or anise-flavored liqueur, goldschlager cinnamon schnapps, half-and-half, lemon zest, raw sugar , to coat glass rim, cinnamon

cornstarch, ripe pear, peeled, cored, seeded, and diced fine, chopped crystallized ginger, cinnamon, sugar, salt, lemon juice, milk, butter, melted, egg, beaten, all-purpose flour, baking powder, sugar, salt, pear, very ripe, peeled, cored, seeded, and minced, chopped pecans, vegetable oil

this is from 1 of my cookbooks , i have made desserts pretty close to this., pears, fresh pears ( 4 servings), white wine, water, sugar, peel pears and remove core from the bottom, leaving stem intact. bring water, wine and sugar to a boil in a saucepan just large enough to hold pears. simmer pears in syrup just until tender (about 5 min.). let pears cool in cooking liquid. set aside., sabayon sauce, sauternes wine, divided, whole egg, sugar, divided, cornstarch, egg yolk2 tbsp. pear liqueur, bring 2 cups wine to a boil. add 1/4 cup sugar and simmer on low heat., mix remaining 1/4 cup wine , 1/4 cup sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is dissolved. add some of the hot wine to mixture, stirring with a whisk (this is called tempering so you don tsp cook egg), then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. continue whisking to prevent eggs from scrambling. when sauce is thick remove from heat and add liqueur., raspberry sauce, good raspberry preserves, raspberries, frozen, thawed, combine preserves and thawed raspberries and beat well. strain through a fine sieve and remove seeds., serve , remove pears from syrup and drain well . divide sabayon sauce in 4 dessert dishes. stand pears upright in sauce and spoon raspberry sauce over pears.