1844 poire meringue chocolat Recipes

cream cheese, softened to room temperature, half and half, sugar, whole buttermilk, vanilla bean paste, salt, lemon curd, sour cream, lemon zest, lemon juice, crushed meringue cookies

pt. vanilla ice cream, vanilla wafer crust, homemade lemon curd, vanilla wafers, meringue topping

red wine, white sugar, cinnamon sticks, orange zest, fennel seed (optional), whole black peppercorns (optional), bay leaves (optional), firm pears

poire william or other pear eau-de-vie, demi-sec champagne or sparkling wine, chilled, garnish: thin slices of pear

whole milk, unsweetened baking chocolate, chopped into small pieces, creme fraiche (or heavy cream), sugar, vanilla powder (optional), cocoa powder (for garnish ), cream (fresh or canned for garnish )

dark chocolate, best-quality, chopped, milk (full fat ), cornstarch or 1 1/4 tbsp cornflour, sugar (or to taste), vanilla extract

fresh strawberries, sliced, sugar, divided, cornstarch, egg yolks, milk or half-and-half, butter or margarine, vanilla extract, meringues

lemonade, shots limoncello plus 1 for rims of glasses, shots vanilla vodka, white or yellow meringues

refrigerated piecrusts, lemon meringue pie filling, egg whites, vanilla extract, sugar

recipe basic white cake batter, lemon filling, meringue frosting, garnish: assorted fresh flowers

recipe basic meringue mixture, fat-free sweetened condensed milk, grated lime rind, fresh lime juice, diced fresh papaya, diced fresh mango, diced fresh pineapple, shredded coconut, toasted

eggs, separated, butter, softened, sugar, buttermilk, vanilla extract, all-purpose flour, dutch-process cocoa, baking soda, sweetened flaked coconut, chopped pecans, cream cheese filling, ganache, meringues

water, sugar, pear brandy, fine-quality unsweetened chocolate, chopped, cake (preferably all-butter), thawed if frozen, haagen-dazs caramelized pear & toasted pecan ice cream, slightly softened

poire williams (clear pear brandy), quarter-size rounds of ginger, calvados (apple brandy), pear juice, lemon juice, ice cubes, dried pear crisps

pear liqueur (recommended : poire william), champagne or sparkling wine (750ml), chilled, ripe pear, cored , cut into thin slices

poached pears , recipe follows, chocolate ice cream , recipe follows, heavy cream , whipped, chocolate sauce , recipe follows, water, sugar, lemons, juiced, lemons, juiced, vanilla beans, ripe bosc pears, whole milk, unsweetened chocolate, chopped, sugar, egg yolks, whole milk, bittersweet chocolate, chopped, heavy cream, unsalted butter, sugar

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.