14 pears with and sauternes Recipes

bosc pears, sauterne or 1 cup port wine, water, granulated sugar, cinnamon sticks, x lemon , zest of, cut in strips, lemon , juice of

low-fat sour cream, vanilla low-fat yogurt, sugar, water, sauternes or other sweet white wine, ground allspice, bosc pears (about 1 lb), peeled, cored , and cut in half lengthwise, ground allspice (optional)

water, caster sugar, sauternes wine, vanilla essence, cinnamon stick, orange rind, beurre bosc pears, vanilla bean

riesling wine or 2 1/2 cups sauterne, sugar, vanilla bean , split open lengthwise, lemon , zest of, cut into strips, orange rind , 2 1/2 inches long, bay leaves, peppercorn, lightly crushed, fresh thyme, ground nutmeg, ground mace, ground cardamom, cinnamon stick, bartlett pears (firm, but ripe ), bittersweet chocolate, chopped, mascarpone cheese, powdered sugar, dark rum, butter, melted, walnuts, coarsely chopped, biscotti

chopped walnuts, pears (see headnote), light olive oil, salt, ground black pepper, roquefort cheese (by weight), sauternes wine, sauternes wine, sugar

sauternes wine or other sweet dessert wine, water, sugar, cinnamon, bosc pears, lemon juice, crumbled gorgonzola, softened at room temperature, cream cheese, softened at room temperature, honey, salt, freshly ground black pepper, lightly toasted chopped walnuts

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.

firm-ripe bartlett pears, raisins, chopped, light brown sugar, grated fresh orange zest, grated fresh lemon zest, sauternes or other white dessert wine, egg yolks, granulated sugar, madeleines

firm-ripe anjou pears, peeled, cored, and chopped, sweet late harvest riesling , muscat, sauternes or montbazillac, pear nectar, sugar, fresh lemon juice, heavy cream, egg yolks, danish blue , or other creamy blue cheese, rind removed and crumbled, salt, honey, toasted chopped walnuts, phyllo cookies , recipe follows

sugar, muscat de beaune de venise, or other sweet , white dessert white, such as white port or sauternes, fresh raspberries, heavy cream, melted bittersweet chocolate, dried pears , recipe follows, sugar, water, fresh lemon juice, ground cardamom, ripe, firm pears, stems removed

water, splenda sugar blend for baking, lemon juice, honey, crystallized ginger (by weight), ripe pears, peeled and cored, sauternes wine or 1/2 cup white dessert wine

pineapple, ripe , leaves reserved, peeled, cored, and cut into chunks, pears, peeled, halved, and cored, cooled camomile tea, fragrant dessert wine (recommended : muscat de beaumes de venise or sauternes), honey, freshly squeezed lemon juice