287808 baked pears cheese raspberry Recipes

pears (bartlett or d anjou ), apple juice, water, honey, low-fat vanilla yogurt, low-fat granola, mint leaves (optional)

pears, maple syrup , or to taste, brown sugar, butter, ground cinnamon, vanilla ice cream

pears, peeled, freshly squeezed orange juice, cornstarch, cinnamon, sugar, water, raisins, brown sugar

pears, thinly sliced, butter or 2 tbsp margarine, sugar, ground nutmeg

pears, mayonnaise, cheddar cheese (shred), lettuce leaf, cherries, pecans (optional)

baking cocoa, boiling water, butter, softened, sugar, egg, king arthur unbleached all-purpose flour, baking powder, seedless raspberry jam, chopped sliced almonds, coarse sugar

splenda sugar substitute, flour, cinnamon, pears, peeled and cubed, raspberries, unsweetened, partially thawed, flour, splenda sugar substitute, baking powder, baking soda, salt, margarine, buttermilk, grated orange rind

pears, firm-ripe, halved (bartlett, anjou, or bosc), lemon juice, orange juice, sugar artificial sweetener, smuckers raspberry jam (no sugar added), ground black pepper, goat cheese

butter, sugar, orange zest, vanilla extract, whole eggs, whole milk, all-purpose flour, baking powder, salt, marshmallow creme , such as marshmallow fluff, cream cheese, sliced kiwi fruit, sliced red pears, blueberries, raspberries, strawberries, red and green grapes, halved

butter, salt, eggs, shredded white cheddar cheese, lemon juice, all purpose flour, milk, pears thinly sliced, powdered sugar

pears peeled, cored, halved, unsalted butter, brown sugar, freshly squeezed lemon juice, salt, mascarpone cheese, vanilla extract, sugar

pears, dried sweetened cranberries, dried apricot, finely chopped, eagle brand sweetened condensed milk (low-fat ), water, imitation brandy extract, fine ricotta cheese, lemon zest, finely grated

eggs, whole milk, flour, melted butter, almond extract, lemon zest, baking pears, powdered sugar, lemon juice, au gratin dishes sprayed with cooking spray

baking mix, milk, cheese, shredded, butter, melted or 1/4 olive oil, garlic powder

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.