117 pears vanilla poached Recipes

unsalted butter, room temperature, plus more for the pan, dark brown sugar , packed, granulated sugar, pure vanilla extract, eggs, ground ginger, ground cinnamon, ground nutmeg, baking soda, baking powder, salt, all-purpose flour, sugar , for dusting, firm pears (such as anjou, bartlett or bosc), robust red wine (such as cabernet sauvignon, cabernet franc or merlot), sugar, vanilla bean , cut in half lengthwise, whole cinnamon stick, peel from 1 orange, peel from 1 lemon, star anise, whole bay leaf, heavy cream, sugar, ground cinnamon

water, vanilla essence, sugar, ripe pears, peeled,sliced in half and cored

moscato wine or other sweet dessert wine, simple syrup , recipe follows, cinnamon stick, broken in 1/2, honey, fresh ginger, peeled, and finely chopped, vanilla bean , split lengthwise, firm, ripe anjou pears, peeled, suggestion : vanilla ice cream or gelato, simple syrup, sugar, water

champagne, orange juice, white sugar, orange, vanilla extract, pears, peeled with stems intact, semisweet chocolate chips

water, honey, orange peel (orange part only), pears, peeled, halved, cored, vanilla ice cream, chocolate syrup, cream, grated semisweet chocolate

ripe pears, water, sugar, vanilla extract, chopped walnuts, sugar, milk, water, sugar, butter, semisweet chocolate chips, fresh mint , optional

butter, sugar, salt, vanilla extract, eggs, egg yolks, pastry flour, sucrae recipe, almonds, slivered, toasted, pears , bosc, anjou, poached in white wine, halved, peeled, and cored, maytag blue cheese or 8 oz pont reyes blue cheese, heavy cream, sugar, eggs

water, sugar, vanilla bean , split lengthwise, cinnamon stick, firm bosc pears

firm, ripe bosc pears, light-brown sugar, unsalted butter, vanilla ice cream

sugar, divided, cornstarch, milk, heavy whipping cream, egg yolks, lightly beaten, vanilla extract, water, divided, lemon juice, divided, firm pears , stems attached, grated lemon peel, cinnamon stick (3 inches)

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 marsala, water, sugar, cinnamon sticks, vanilla beans , split lengthwise, orange peel, bosc pears, peeled , stems left intact, mascarpone cheese * (optional)

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

pears,firm, red wine, sugar, vanilla, cornstarch, water, mint leaves

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

beaujolais nouveau, sugar, whole star anise, cinnamon sticks (3 in .), vanilla bean (4 in .), firm-ripe seckel pears (1 to 2 oz. each)

firm pears , bosc preferred, or comice, zinfandel, sugar, water, peppercorns, vanilla bean, gorgonzola dolce, toasted pecans, coarsely chopped