23294 pears poached spiced port Recipes

butter, pears , preferably bosc, peeled, cored and quartered, sugar (to taste), heavy cream, ground cinnamon

sweet white wine (we use moscato), water, cinnamon stick, vanilla extract, lemon juice, pears, sugar

pear vodka or pear brandy, spiced rum, pear nectar , apple juice, or orange juice, cinnamon sugar, garnish: sliced pear

sliced pears, raisins, cornstarch, ground cinnamon, salt , optional, ground ginger, orange juice, vanilla ice cream

pear nectar, dry white wine, sugar, slightly under-ripe pears, peeled, halved, cored, bittersweet (not unsweetened ) or semisweet chocolate, chopped, vanilla ice cream

pear nectar, dry white wine, sugar, pears, slightly under-ripe, peeled, halved, cored, bittersweet chocolate, chopped (not unsweetened or semi-sweet)

port wine, balsamic vinegar, lemon juice, extra virgin olive oil, pecans or 1/2 cup walnuts, sugar, canola oil, salt, cinnamon (or more ), cayenne pepper, spinach or 12 cups baby greens , this dressing sticks better to soft lettuces, apples, cut into thin wedges (i like to use pink ladies) or 2 pears, cut into wedges, blue cheese, cut into pieces (or more ), red onions , cut into eighths and sliced (optional) or 1 -2 shallot, minced (optional)

pears, butter, maple syrup, brown sugar, apple pie spice (sweet spice blend #164342)

pears - peeled, cored and sliced, port wine, shallots, thinly sliced, garlic, minced, dijon mustard, balsamic vinegar, assorted salad greens, crumbled gorgonzola cheese, chopped walnuts, toasted

brown sugar, butter, softened, crumbled stilton cheese, dried cranberries, chopped pecans, toasted, peeled bartlett pears (about 3 3/4 lb), apple juice, port

pear halves in natural juice, drained, pineapple chunks, drained, brown sugar , packed, amaretto, vanilla bean (1 2-inch piece)

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

bunratty mead, granulated sugar, water, cinnamon sticks, orange , zest of, cut into strips, firm bosc pears, firm, peeled , stems intact (bartlett ok too), mascarpone cheese, cashel blue cheese, crumbles

olive oil, yellow onions, chopped, ripe bosc pears, peeled, cored and chunked, garlic cloves, chopped fine, cardamom, fresh ground black pepper, bay leaf, salt, chicken broth, full bodied white wine , such as riesling

port wine, chopped basic mirepoix, crumbled maytag blue cheese, chopped roasted walnuts, poached pears , cored from the bottom leaving the stem intact, prepared puff pastry sheets 8 by 10 inches, split in half, egg wash--1 egg mixed with 1 tsp water, roasted walnut pieces, snipped chives, sugar, water, vanilla bean, champagne, pears, peeled

unsalted butter, firm medium bartlett pears (about 25 oz total), cored, peeled, quartered, pork tenderloin , sliced into twelve 1/2-inch-thick medallions, all purpose flour, canned low-salt chicken broth, tawny port, whole grain dijon mustard, dijon mustard

tawny port, water, dried calimyrna figs, stemmed, each cut into 8 wedges, sugar, whole star anise, vanilla bean , split lengthwise, lemon peel (yellow part only ; from 2 lemons), removed with vegetable peeler, vanilla ice cream

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