71223 poached pears apricot pecan stuffing chile sabayon Recipes

bosc or bartlett pears, champagne or sparkling wine, orange juice, cinnamon stick, garnish: orange and lemon rind strips

dry red wine, navel orange, quartered, sugar, divided, cinnamon stick (4 in. long), broken in half, bartlett pears, peeled, halved, and cored, mascarpone cheese, heavy cream

dry rose wine, sugar, vanilla bean , split lengthwise, prunes, pitted ; quartered lengthwise, bartlett pears, peeled, halved, cored and sliced lengthwise 1/3 inch thick, lemon juice, freshly squeezed, whole blanched almonds, unsalted butter, for brushing, granulated sugar, plus more for sprinkling, egg yolks, pure almond extract, egg whites, salt, sugar , for dusting

white wine, sugar, whole vanilla bean, split , seeds scraped out, bosc pears, peeled and cored from bottom (stem intact), fat-free vanilla yogurt

firm ripe anjou pears (2 3/4 lb), peeled, vino santo or other sweet dessert wine, sugar, fresh orange juice, vanilla bean , split lengthwise, juniper berries, cinnamon stick, creme fraiche (optional), ground cinnamon (optional)

firm, small (stem-on) peeled pears, water, honey, sugar, orange zest, lemon zest, fresh lemon juice, cinnamon stick, vanilla bean, passion fruit tea bag, cranberries

dry rose wine, sugar, lemon zest, vanilla extract, cinnamon stick, broken in half, ripe but firm bosc pears, about 2 lb. total

almonds, flaked coconut, firm bartlett pears, water, lemon juice, water, curry powder, chopped cooked chicken, minced celery, minced green onions, coconut-orange dressing, bibb lettuce leaves

whole pears, orange juice, water, brown sugar, butter, grated orange peel, german sweet chocolate, coarsely chopped, half-and-half cream, butter, orange peel strips, optional

dry red wine or red grape juice, pomegranate juice, water, sugar, orange juice, grated orange peel, fresh rosemary sprigs (4 inches), cinnamon stick (3 inches), pears, orange slices, mascarpone cheese

pear halves, butter recipe golden cake mix (regular size), butter, softened, eggs, vanilla extract, chopped pecans, toasted, butterscotch ice cream topping, divided, chopped peeled ripe pears, lemon juice, pecan halves, toasted

pears, fresh or frozen cranberries, thawed, white wine or white grape juice, sugar, cranberry juice, butter, grated lemon peel, creme fraiche or whipped cream

cognac, dried apricots, cut into 1/4-inch pieces (approx . 6 oz), butter, room temperature, dry breadcrumbs, unsalted butter, room temperature, sugar, eggs, room temperature, semisweet chocolate, melted and cooled, vanilla, dry breadcrumbs, pecans, coarsely chopped, all-purpose flour, unsweetened cocoa powder, sugar, cream , whipping, unsalted butter, cut into small pieces, cognac, apricot jam, pecan halves (optional)

dark brown sugar, grated ginger, unsalted butter, cut into small pieces, bosc pears, peeled, cored, and halved, vanilla ice cream

sugar, dry white wine, firm bartlett pears, eggs, milk, sugar, ground cinnamon, ground nutmeg, salt, thick) french baguette slices, butter or margarine, walnut ice cream, caramel sauce, garnishes: fresh mint sprigs, pesticide-free pansies

water, light brown sugar, whole-berry cranberry sauce, honey, orange-flavored black tea bags, pears, creme fraiche or sour cream, sugar, grated orange peel

bacon strips, brown sugar, cinnamon, chopped cooked chicken breast, pear nectar, chopped dried pears, apricot preserves, butter, salt, pepper, ea ) frozen miniature phyllo tart shells, crumbled gorgonzola cheese

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.