176505 pear salsa dessert cream Recipes

king arthur unbleached all-purpose flour, salt, shortening, cold water, pears, white grape juice, cinnamon stick (3 inches), halved, sliced crystallized ginger, ground allspice, cornstarch, water, cream cheese, softened, sour cream, sugar, almond extract

firm pears, juice of half a lemon, apple juice, water, brown sugar, scoops vanilla ice cream , for serving

pear halves in natural juice, vanilla ice cream, hot fudge, heavy cream, granulated sugar, vanilla extract, chopped almonds (optional) or salted nuts, for garnish (optional)

prepared graham cracker crust, butter, pears, cored, peeled and sliced lengthwise, cream cheese, room temperature, heavy cream, gorgonzola, crumbled-divided

fruity red wine, juniper berries, star anise, cinnamon sticks, divided, whole nutmeg, white rum, sugar, divided, firm bartlett or anjou pears, peeled and cored, whole milk, heavy whipping cream, egg yolks, chopped pistachios

unsalted butter, dark brown sugar, water, ground cardamom, bosc pear, dark rum, vanilla ice cream

unbleached all-purpose flour, baking powder, salt, unsalted butter, at room temperature , cut into pieces, sugar, eggs, at room temperature, separated, milk, chopped walnuts, pure vanilla extract, unsalted butter, bosc pears, cored, peeled and cut into 1/4-inch pieces, brown sugar, ground cinnamon, ground nutmeg, fresh lemon juice, heavy cream, sugar, ground cinnamon

pears, granola cereal, raisins, brown sugar, peanut butter, nutmeg, cinnamon, lemon yogurt, cream cheese, softened, lemon juice

pears, sangria, sugar, cinnamon, nutmeg, butter or 1/2-1 cup margarine, light brown sugar, chocolate chips, heavy cream, sugar

chicken breast halves, bone in, bacon, sliced, onions, diced, garlic cloves, minced, coarse grain mustard, coarse grain mustard, heavy cream, dry white wine (not cooking wine), seckel pears, cored and sliced, fresh thyme, chopped, salt and pepper, to taste, fresh thyme sprig

pears in heavy syrup, undrained, cream cheese, softened, apricot preserves, butter, softened, yellow cake mix, reserved pear syrup, oil, egg, ground ginger

dessert crepes (recipe separate posting), orange marmalade, chopped almonds, brown sugar, sour cream, grated orange rind

unbleached flour, baking powder, salt, unsalted butter, room temperature , cut into pieces, plus, unsalted butter (divided ), granulated sugar (divided ), granulated sugar (divided ), eggs, room temperature, separated, milk, chopped walnuts, pure vanilla extract, bosc pears, cored, peeled and cut into 1/4 in. slices (about 4 large or 6 small), brown sugar, ground cinnamon (divided ), ground nutmeg, fresh lemon juice, whipping cream

water, fresh ginger, sliced, sugar, lemon zested, firm pears , such as bosc or anjou, peeled, cut into thin wedges, cut core away as you work, french vanilla bean ice cream, ground cinnamon, for garnish, fresh blueberries

riesling , preferably spatlese, sugar, ripe pears , such as bartlett, bosc, d anjou, fiselle or seckel, heavy cream, superfine sugar, ground cardamom

softened butter, pear halves in syrup, lemon , zested and 4 twists of rind, ground nutmeg, french vanilla ice cream

firm, ripe bosc pears, light-brown sugar, unsalted butter, vanilla ice cream

pears, eggs, sugar, heavy cream, vanilla, grated lemon peel, salt, english muffins, crumbled to fine crumbs, i use the original thomas english muffins ), brandy butterscotch sauce, butter, light brown sugar, courvoisier cognac, heavy cream