1414 gateau fondant aux poires moist Recipes

mcintosh apples, unsalted butter, light-brown sugar, cinnamon, all-purpose flour, dark-brown sugar, granulated sugar, baking soda, baking powder, ground cinnamon, ground allspice, salt, eggs, vegetable oil, shredded mcintosh apple, canned unsweetened crushed pineapple, sugar in the raw, calvados-caramel sauce, dark-brown sugar, salt, heavy cream, unsalted butter, calvados

canola oil, unsalted butter , cut into pieces, yukon gold potatoes, peeled (or other waxy potato), garlic cloves, unpeeled and crushed with the flat edge of knife, chicken broth (or vegie broth), fresh rosemary, salt and pepper, to taste

red wine, white sugar, cinnamon sticks, orange zest, fennel seed (optional), whole black peppercorns (optional), bay leaves (optional), firm pears

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

unsweetened chocolate, chopped, unsweetened cocoa, all-purpose flour, baking powder, cornstarch, butter, softened, white sugar, vanilla extract, dry milk powder, egg yolks, egg whites, white sugar, salt, rum, white sugar, cornstarch, milk, egg yolks, beaten, unsalted butter, rum

bittersweet chocolate, chopped, almonds, blanched, unsalted butter, sugar, eggs, separated, cocoa powder

flour, sugar, butter, baking chocolate, egg yolks, egg whites

unsalted butter, melted and set aside, eggs, room temperature and separated, caster sugar, caster sugar, almond extract, jam, heated and strained after measuring. (apricot, peach or pineapple jam can be used ), almonds, blanched and slivered (coarsely crushed and briefly toasted.), candied fruit (diced small such as citron, lemon, orange, pineapple or cherries)

zucchini, finely grated (about 2 cups), chocolate fudge cake mix (recommended : betty crocker super moist, ground cinnamon, egg, egg whites, plain nonfat yogurt, applesauce, soft silken tofu, instant chocolate fudge pudding (recommended : jell-o), ground cinnamon, topping (recommended: cool whip lite ), garnish: chocolate sauce , confectioner s sugar, cocoa powder

chestnut flour, scant 1/2 cup wheat flour, milk, eggs, beaten, melted unsalted butter, apples , such as golden delicious, lemons, juiced or 1/4 cup juice, sugar, chestnut honey

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.

cream cheese, sweetened condensed milk, lemon juice, orange extract, prepared graham cracker crust, apricot halves, syrup reserved, white sugar, cornstarch, orange juice, strained

egg whites , about 1-1/2 cups, granulated sugar, chopped cashew nuts, egg yolks, granulated sugar, water, butter

all-purpose flour, baking powder, salt, unsalted butter, at room temperature, unsalted butter, at room temperature, light brown sugar, sugar, egg, at room temperature, pure vanilla extract, thick cherry jam or 3/4-1 cup vanilla pastry cream, vanilla pastry cream / creme anglaise (dorie greenspan), egg beaten with a splash water, for the glaze