173484 shakespeare baked pears wine Recipes

fresh pears, red wine, brown sugar, cinnamon, ginger, saffron

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, maple syrup , or to taste, brown sugar, butter, ground cinnamon, vanilla ice cream

pears, peeled, freshly squeezed orange juice, cornstarch, cinnamon, sugar, water, raisins, brown sugar

pears in light syrup, biscuit mix, chopped nuts (walnuts, pecans or almonds), cinnamon, brown sugar, butter, lemon , zest of, fresh lemon juice

bosc pears with stems intact, lemon, halved, dry white wine, sugar, zest of 2 navel oranges removed with a vegetable peeler, two 3-inch cinnamon sticks, orange-flavored liqueur

ripe but firm comice or anjou pears, unpeeled, sugar, dark brown sugar, ground cinnamon, dried currants, more) water

eggs, whole milk, flour, melted butter, almond extract, lemon zest, baking pears, powdered sugar, lemon juice, au gratin dishes sprayed with cooking spray

pears, dried sweetened cranberries, dried apricot, finely chopped, eagle brand sweetened condensed milk (low-fat ), water, imitation brandy extract, fine ricotta cheese, lemon zest, finely grated

pears, firm-ripe, halved (bartlett, anjou, or bosc), lemon juice, orange juice, sugar artificial sweetener, smuckers raspberry jam (no sugar added), ground black pepper, goat cheese

pears peeled, cored, halved, unsalted butter, brown sugar, freshly squeezed lemon juice, salt, mascarpone cheese, vanilla extract, 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.

quarter cup cream cheese, softened, sour cream, honey, cinnamon, ripe pears, unsalted butter, softened, dry white wine

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

fresh bartlett pears, port wine, sugar, cinnamon sticks, salt, lemon slices

pears, ripe (about 6 pears), unsalted butter, sugar, kirsch, heavy cream

ripe pear, halved, cored, dark brown sugar, chopped fresh rosemary, crumbled gorgonzola cheese (about 3/4 oz), ruby port