78510 pears spiced wine bow Recipes

pears or 6 large, dry red wine, sugar, cinnamon stick, orange

dry red wine, sugar, water, whole black peppercorns, bay leaves, fresh rosemary, fresh thyme, cinnamon stick, vanilla bean, split, lemon zest, grated, pears (forelle or bosc)

bartlett pears, spice cake mix, eggs, vegetable oil, water, ground ginger, salt, walnuts, chopped, icing sugar , for dusting

canned pears, drained and juice reserved, sugar, flour, eggs, vanilla, pear juice , reserved, ground cardamom, ground cinnamon, walnuts, toasted, glaze, sugar, pear juice , reserved, vanilla

pears, peeled, red wine, or more to taste, dark brown sugar , packed, vanilla bean, split and seeds scraped out and reserved, orange, peeled and juiced (peel reserved), shelled walnuts, divided, heavy whipping cream, sour cream, orange , zested and juiced, dark brown sugar , or as needed

pears, white wine, use your favorite, sugar, cinnamon stick (about 2 inches), nutmeg, honey (optional), ice cream (optional), toasted nuts (optional), cream (optional), mint (optional)

lake niagara wine (widmers), lake niagara grape juice, cream sherry, mulling spices

pears (firm ), white wine, sugar, vanilla bean , cut lenghtwise, cinnamon stick (about 2 inches), lemon , juice of, lemon , zest of

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

pears, peeled with stalks in place, cardamom seeds, cracked, cinnamon sticks, sugar, pure maple syrup, sweet white wine

pears, washed peeled,and cored, boiling water, cinnamon sticks, 3 inch long, whole ginger, sugar, white wine vinegar

dry red wine, water, sugar, lemon peel strips, vanilla bean , split lengthwise, firm ripe pears, peeled, anisette, all purpose flour, powdered sugar, aniseed, chopped, generous ) minced lemon peel (yellow part only), milk, unsalted butter, melted, vanilla extract, vegetable oil (for deep frying), powdered sugar, vanilla ice cream

dried pears, red wine, cinnamon, granulated sugar, honey, butter, lemon juice, milk, rice, butter, sugar, kefir or 1 tbsp yogurt, cream, granulated sugar, walnuts , freshly roasted, angelica, finely chopped

cheap burgundy, mulling spices for wine or cider in a small spice bag, about 1/2 cup, fruit wine, citrus vodka, sugar , to taste, homemade wine (hooch) for wine: start with 1 gallon jack daniels, lots of grapes, and sugar, etc.

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.

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