65 pears poached lemon juice Recipes

ripe pears , depending on size, orange , juice and zest of, sauternes wine or 375 ml other not-too-sweet white wine, water, honey, sugar, lemons , juice of, vanilla pod, split, cinnamon stick, broken into short lengths

creme sauce ingredients, half & half, vanilla bean , sliced open lengthwise, sugar, egg yolks, pears ingredients, sugar, white zinfandel wine or white grape juice, cinnamon stick, lemon juice, ripe pears , cut in half lengthwise, core removed, garnish ingredients, fresh raspberries , if desired

water, sugar, fresh lemon juice, bosc or bartlett pears, hot fudge, warmed

red wine , i like merlot, a good label (if you wouldn tsp drink it, don tsp cook with it), superfine sugar, honey, lemon , juice of, cinnamon stick, vanilla bean , split lengthwise, orange rind, black peppercorns, firm ripe pears, cream or sour , to serve

pears (firm but ripe, peeled, halved & cored ), lemon juice, water, dry white wine, honey, vanilla bean (split & scraped , pod reserved), cinnamon stick, sour cream, brown sugar, brandy (or dark rum) (optional)

a 1 1/2-inch piece fresh gingerroot, firm-ripe bartlett , anjou, or comice pears with stems intact, water, sugar, tawny port, fresh lemon juice

apple cider, brandy (optional), brown sugar , firmly packed, cinnamon sticks, lemon peel, fresh lemon juice, ground ginger, firm ripe bosc pears , cored from the bottom and peeled with stems intact, ground cinnamon

ripe pears, lemon juice, vanilla bean, maple syrup, divided, apple juice, sugar, water, whipping cream, margarine, semisweet chocolate, chopped, unsweetened chocolate, chopped, pralines -and-cream ice cream, chopped almonds, toasted

white wine, water, vanilla bean, lemon juice, plus extra to prevent pears browning, pears, peeled and cored (bosc, bartlett), sugar

pear halves in light syrup, undrained, red cinnamon candies, lemon juice

sweet tart pastry dough (sufficient for a 10-inch tart see mean chef s sweet tart dough), fresh gingerroot, flour, ground ginger, eggs, granulated sugar, vanilla bean, split and scraped, unsalted butter, pears, poached ,reserve 1 cup after poaching (preferably bosc or comice, slightly underripe), fresh gingerroot, peeled and sliced into 1/4 inch rounds, sugar syrup (1/2 sugar and 1/2 water boiled untril sugar is dissolved. cooled), water, vanilla beans, split and scraped, lemon juice

dry red wine, water, dark brown sugar, cinnamon stick, black peppercorns, honey, vanilla extract, fresh lemon juice, firm, ripe bartlett or bosc pears

frozen unsweetened raspberries, balsamic vinegar, honey, freshly ground black pepper, peeled firm bosc pears (about 1 3/4 lb), lemon juice

firm-ripe bosc pears with stems (5 lb total ), fresh lemon juice, dry white wine, sugar, vanilla bean, by 1-inch) strips fresh lemon zest, spanish or portuguese quince paste (also called membrillo), cut into 10 equal pieces, parmesan cloaks, parmigiano-reggiano for shaving

water, dry white wine, sugar, fresh lemon juice, star anise, cinnamon stick, fresh ginger, sliced, asian pears, papaya, diced, mango, diced

dry white wine, water, granulated sugar, vanilla bean, cut and scraped, minced ginger, cardamom pods, cinnamon, peel from half a lemon, seckle pears, peeled, recipe walnut lb cake , recipe follows, recipe blue cheese ice cream , recipe follows, recipe rosemary caramel , recipe follows, unsalted butter plus 1 tbsp, at room temperature, divided, cake flour, divided, vanilla bean, cut and scraped , seeds reserved, sugar, eggs, baking powder, salt, sour cream, toasted walnuts, roughly chopped, half-and-half, salt, sugar, whole egg yolks, crumbled blue cheese, sugar, water, fresh lemon juice, chopped rosemary leaves plus 2 whole sprigs, divided, heavy cream, whole milk, divided

duck foie gras, salt and pepper, toasted gingerbread, ginger poached pears , recipe follows, pinot noir jus , recipe follows, cacao nibs, water, sugar, chandon blanc de noir, lemon juice, vanilla bean, split and scraped, french butter pears, peeled and cored, star anise, ginger, peeled and sliced, onion, peeled, carrot, peeled, leek, cleaned and cut in half lengthwise, head garlic , cut in half horizontally, pure olive oil , plus 2 ounces, pinot noir , plus 4 tbsp, veal stock, brown chicken stock, bones from 1 small squab, cut into small pieces, salt and pepper

your favorite dry champagne or sparkling wine, sugar, lemon juice, saffron threads, zest of 1 orange, vanilla bean, split and scraped, firm pears (such as bosc) or 4 small (such as seckle), peeled or partially peeled.