1198 fondant poires moist Recipes

poire william or other pear eau-de-vie, demi-sec champagne or sparkling wine, chilled, garnish: thin slices of pear

red wine, lemon, juiced, vanilla bean, split, sugar, bosc pears , although any pear will do, white chocolate raspberry ice cream or 1/2 gallon vanilla ice cream, chocolate syrup

unflavored gelatin, cold water, almond extract, light corn syrup, glycerin (some recipes say it s optional, believe me, it s a must), sugar, vegetable shortening (white )

gelatin, water, powdered sugar (lightly spooned into cup), cornstarch (lightly spooned into cup), cream of tartar (optional)

butter, sugar, eggs, vanilla extract, self-raising flour, apricot jam, marzipan, icing sugar, butter, icing sugar, vanilla extract, icing, chocolate

water, sugar, pear brandy, fine-quality unsweetened chocolate, chopped, cake (preferably all-butter), thawed if frozen, haagen-dazs caramelized pear & toasted pecan ice cream, slightly softened

poire williams (clear pear brandy), quarter-size rounds of ginger, calvados (apple brandy), pear juice, lemon juice, ice cubes, dried pear crisps

pear liqueur (recommended : poire william), champagne or sparkling wine (750ml), chilled, ripe pear, cored , cut into thin slices

poached pears , recipe follows, chocolate ice cream , recipe follows, heavy cream , whipped, chocolate sauce , recipe follows, water, sugar, lemons, juiced, lemons, juiced, vanilla beans, ripe bosc pears, whole milk, unsweetened chocolate, chopped, sugar, egg yolks, whole milk, bittersweet chocolate, chopped, heavy cream, unsalted butter, sugar

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.

flour, baking powder, salt, baking soda, butter, at room temperature, sugar, vanilla, egg yolks, eggs, milk

nonstick vegetable oil spray, cake flour, baking powder, salt, unsalted butter, room temperature, sugar, water, room temperature, egg whites, bittersweet chocolate bars, cut into 1/4-inch pieces, good-quality white chocolate (such as lindt, callebaut or baker s), chopped, philadelphia-brand cream cheese, room temperature, unsalted butter, room temperature, vanilla extract, almond extract, bakers rose gel base (or paste) color #7346 (from 1 1-oz bottle), raspberry preserves, baskets raspberries, regalice fondant, assorted unsprayed roses

eggs, egg yolks (i ll save the whites for pavlova), sugar, vanilla essence, butter, dark chocolate, broken into pieces, flour, dark chocolate melts (2 per cakelet)

sugar, water, cream of tartar (it makes a whiter candy), light corn syrup (karo)

sugar, sweetened condensed milk, vanilla extract, almond extract, coconut extract or 1 tsp orange extract, salt, pecans, finely chopped, pitted dates, red and green for holiday colors ), granulated sugar

fondant, simple syrup, semisweet chocolate, chopped, dozen fresh cape gooseberries, husks on

fondant, store-bought angel food cake, sandwich cookies, easter candy, cake decorating spray