64823 pears rosee wine persimmon Recipes

butter, firm but ripe medium bosc pears, peeled, halved, cored, fresh thyme sprigs, semi-dry rose wine, wildflower honey

rose wine, well chilled, raspberries, sugar, raspberries, cold water

rose wine, pineapple juice, guava nectar, cinnamon sticks, fresh pineapple, cut into 3/4-inch cubes, oranges , halved through stem end and sliced thinly, crosswise, ice cube

rose wine, brandy, triple sec, fresh orange juice, simple syrup (or more ), orange slice, lemon slice, lime slice, apple , slices, blackberry

walnut halves, heads butter or bibb lettuce, torn (about 8 cups), ripe bosc pears, sliced, fuyu persimmons, sliced, pitted dates, coarsely chopped, honey-cider vinaigrette

rose wine, sugar , depending on sweetness of fruit, fresh hulled strawberries, fresh raspberries, cream (optional), creme fraiche (optional)

sweet white wine, chilled, rose wine, chilled, southern comfort, tonic water, mandarin segments, ice

chioggia beets or red beets (about 2), whole black peppercorns, thyme sprigs, fresh raspberries, dry rose wine, sugar, red wine vinegar, kosher salt

clementines or small tangerines, sugar, water, unflavored gelatin (less than 1 envelope), water, sugar, dry rose wine, fresh lemon juice

rose wine, pineapple juice, guava nectar, fresh pineapple, oranges

rose wine, brandy, orange liqueur (recommended : grand marnier), sugar, apricots, sliced thin, plums, sliced thin, peaches, sliced thin, raspberries, lime, thinly sliced, lemon, thinly sliced, ice cubes

orange juice, strawberry lemonade, fresh mint sprigs, boiling water, red wine , such as a dry rose or 1 pint chianti wine

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.

whole blanched almonds, ground (2 cups), butter (if using margarine, not spread or tub product) or 2 tbsp margarine (if using margarine, not spread or tub product), sugar (for crust ), unflavored gelatin, sugar (for filling ), eggs, separated, rose wine or 1/2 cup blush wine, water, cream of tartar, whipping cream

rose wine, triple sec, frozen pink lemonade concentrate, orange, thinly sliced, lime, thinly sliced, lemon, thinly sliced

rose wine, sprite, light rum , bacardi, brandy , christian brothers, ice cube, apple , slices, green and red grapes, halved, lemon slice, lime slice