139787 pear clafoutis sauce quince sorbet Recipes

day old bread cubes , from high quality white bread, eggs, heavy cream, milk, honey, vanilla extract, cinnamon, ripe quinces, sugar, fresh lemon juice, sugar, cinnamon

chopped cored peeled quince (about 1 1/2 lb), lemon, seeded and coarsely chopped, sugar, water, vanilla bean , split lengthwise

all-purpose flour (about 1 cup), sugar, salt, chilled butter , cut into pieces, chilled vegetable shortening , cut into pieces, ice water, quince paste, fresh lemon juice, divided, sugar, honey, salt, butter, pine nuts, toasted

strawberries, rinsed, hulled and sliced, strawberry all-fruit spread, grated orange zest, orange juice, lemons or other flavor sorbet

chilled seeded watermelon balls, chilled seeded cantaloupe melon ball, chilled seeded honeydew balls, lemon sorbet (or mango sorbet), sweet sparkling wine, chilled, mint sprig (optional)

quinces, ripe (ask the seller about ripeness), creme fraiche, thick (or thick cream, 125 g), superfine sugar (caster sugar, 90 g), vanilla, granulated sugar (150 g), salt

quince paste, see note, almonds , roasted and finely chopped, manchego cheese, see note, watercress

quinces ca 1 1/2 kg., sugar ., water ., honey ., cinamon (5 cm )., ts ground cinamon ., ts sugar ., lemon juice .

water, sugar, quince, cored, peeled, and quartered, fresh lemon juice

quinces, unpeeled, cored, and sliced, dark brown sugar, orange juice, lemon juice, butter or margarine, cut up, cinnamon sticks

apple juice, sugar, cinnamon stick, quinces--peeled, cored and cut into 3/4-inch pieces, cranberries

chopped peeled quinces (about 4 medium), water, sugar, orange juice, grated orange peel

mango sorbet, strawberry sorbet, raspberry sorbet, shredded coconut, ripe bananas, sliced, lemon juice, strawberries, sliced, wafer cookies or wafer roll cookies

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.

better n peanut butter spread, marshmallow creme, light corn syrup, meringue cookies , rainbow vanilla mini, sorbet , soften slightly (your choice of flavor, lemon, mango, tropical, or peach), sorbet , soften slightly (your choice of flavor, raspberry, strawberry, blood orange or blackberry)