143548 pear seared brandy sauce Recipes

pears, peeled, lemon, juiced, water, white sugar, vanilla extract, bittersweet chocolate, chopped, heavy cream, butter, coffee flavored liqueur, maraschino cherries, garnish

pears, peeled and seeded, grated horseradish, red onion, finely chopped, cold pressed canola oil, white wine vinegar, chives, finely chopped, salt and black pepper

pears, brown sugar, butter, melted, ground cinnamon, low-fat vanilla frozen yogurt

water, white sugar, pears - peeled, cored and diced, fresh or frozen cranberries, honey, fresh lemon juice, grated lemon zest

water, cornstarch, butter, sugar, nutmeg, brandy, real vanilla

unsalted butter , cup, sugar, cream, vanilla, brandy (or rum)

pears, peeled and cut into wedges, brown sugar, unsweetened apple juice, butter, melted, chopped pecans, heavy whipping cream, vanilla ice cream , optional

pitted, chopped dates, baking soda, unsalted butter or margarine, softened, superfine sugar, egg, flour, salt, baking powder, pecans or walnuts, chopped, brandy sauce, cream, for topping, sugar, unsalted butter, vanilla extract, brandy (or rum)

water, orange juice, sugar, cranberries, pears, grated zest of 1 medium orange, honey, ginger, cinnamon

ripe pears, honey, lemon juice, reduced-sugar raspberry fruit spread, cider vinegar, fresh or frozen unsweetened raspberries

unsalted butter, chopped garlic, yellow onion, diced, all-purpose flour, white wine, heavy cream, lobster stock, brandy, hot sauce, salt and freshly ground pepper, vegetable/ olive oil blend, sea salt, day boat scallops, 10/20 count, truffle oil, for drizzling

butter, firm ripe pears unpeeled and cut in half lengthwise cored then thinly sliced, brown sugar, brandy

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.

cornstarch, ripe pear, peeled, cored, seeded, and diced fine, chopped crystallized ginger, cinnamon, sugar, salt, lemon juice, milk, butter, melted, egg, beaten, all-purpose flour, baking powder, sugar, salt, pear, very ripe, peeled, cored, seeded, and minced, chopped pecans, vegetable oil

port wine, ham stock, tomato sauce, cornstarch, cold water, brandy

butter or margarine, softened, sugar, egg yolks, whipping cream, salt, brandy

pear, splenda sugar substitute, water, allspice, vanilla extract, instant coffee, instant coffee, dark chocolate, double cream, boiling water

pears peeled halved and cored, white wine, caster sugar, butter, soft dark brown sugar, golden syrup, double cream, fresh mint sprigs