131 vanilla pears wine Recipes

spiced pears, dry white wine, pear juice or pear nectar, sugar, whole green cardamom pods, crushed in resealable plastic bag with mallet, diameter rounds peeled fresh ginger (each about 1/8 inch thick ), cinnamon sticks, broken in half, firm but ripe anjou pears (3 to 31/4 lb), peeled, white chocolate mascarpone mousse, high-quality white chocolate (such as lindt or perugina), finely chopped, poire williams (clear pear brandy), water, vanilla bean , split lengthwise, mascarpone cheese, chilled heavy whipping cream, trifle assembly, soft ladyfingers,** separated, chilled heavy whipping cream, minced crystallized ginger, white chocolate curls, powdered sugar

sweet white wine, sugar, sugar, honey, fresh lemon zest, fresh orange zest, cardamom, vanilla bean , split in half lengthwise, anjou pears, peeled and cut in half, hazelniut ice cream, toasted and chopped hazelnuts, fresh mint, half-and-half, sugar, vanilla bean (split in half lengthwise and scraped), vanilla extract, egg yolks, shelled hazelnuts, shelled and chopped

flour, powder sugar, egg yolk, egg, dl milk, cream, butter, lemon zest, raspberry, dl pommegranate juice, pear, white wine, sugar, egg yolk, sugar, vanilla, vanilla pod, milk, cream

firm but ripe anjou pears, peeled, sweet white or red wine (such as moscato) from 1-liter bottle, pear nectar, cinnamon stick, broken in half, vanilla bean , split lengthwise, arrowroot, chopped peeled kiwi, chopped peeled seeded cantaloupe, quartered hulled strawberries, fresh mint sprigs

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

bosc pears, peeled with stems intact, white wine, water, sugar, vanilla bean , halved lengthwise, whole star anise pods, cinnamon stick, lemon , zested, orange , zested, walnut oil, red wine vinegar, salt and freshly ground black pepper to taste

bosc pears, water, dry white wine, sugar, honey, dried apricots, x 1/2-inch) lemon rind strips, vanilla bean , split lengthwise, or 1 tsp vanilla extract, reduced-calorie vanilla wafers, crushed, coarsely chopped pistachios, toasted and divided

red wine, lemon, navel orange, quartered, sugar, vanilla bean, split , or 1/4 tsp vanilla extract, cinnamon stick, ripe pears (any variety), peeled

red wine, good, tawny port , 10 year old, orange juice, freshly squeezed, orange peel, sugar , may use up to 1/2 cup more, cinnamon stick, anise seed, bosc pears , sauce may handle up to 6 pears, vanilla ice cream, good

lemon, orange, red wine (recommended : shiraz/ syrah or zinfandel), water, honey, fresh ginger, sliced, black peppercorns, cardamom seeds, star anise, bay leaf, bartlett pears, peeled, mascarpone cheese, sugar, vanilla extract, pistachios, coarsely chopped

red wine , i like merlot, a good label (if you wouldn tsp drink it, don tsp cook with it), superfine sugar, honey, lemon , juice of, cinnamon stick, vanilla bean , split lengthwise, orange rind, black peppercorns, firm ripe pears, cream or sour , to serve

ripe pears , depending on size, orange , juice and zest of, sauternes wine or 375 ml other not-too-sweet white wine, water, honey, sugar, lemons , juice of, vanilla pod, split, cinnamon stick, broken into short lengths

unblanched whole almonds, toasted, salt, canola oil, pear juice, sweet white wine, divided, brown sugar, vanilla bean, split, pears

eggs, sugar, almond paste, vanilla, salt, egg whites , whipped, melted butter, scant 1/2 cup (2 oz) flour, white wine, egg yolks, sugar, sheets gelatin , bloomed in water, gingerbread spice, zest of 1 orange, white nougat, melted, white chocolate, melted, rum, cream, pears, peeled, halved, and cored, pear juice, honey, red wine, star anise, cinnamon, flour, baking powder, ground ginger, ground nutmeg, ground cinnamon, shortening, melted and slightly cooled, molasses, turbinado sugar, water, egg, vanilla extract

pheasant breasts, removed from the bone with skin and wing tip attached (use, pheasant breasts if small), sugar, salt, cold water, unsalted butter, diced shallots, vanilla bean , split lengthwise in half and scraped to gather the vanilla seeds, dry white wine , preferably chardonnay, pear cider, heavy cream, preserved ginger, minced, salt, freshly ground black pepper, dry red wine, honey, coriander seed, toasted and crushed fine, anjou pears (reds preferably), halved, cored and sliced into 1/2-inch thick slices, rice pilaf , formed into a cylinder in a gelatin mold, snipped fresh chives, chives blades, for garnish

port wine, chopped basic mirepoix, crumbled maytag blue cheese, chopped roasted walnuts, poached pears , cored from the bottom leaving the stem intact, prepared puff pastry sheets 8 by 10 inches, split in half, egg wash--1 egg mixed with 1 tsp water, roasted walnut pieces, snipped chives, sugar, water, vanilla bean, champagne, pears, peeled

your favorite dry champagne or sparkling wine, sugar, lemon juice, saffron threads, zest of 1 orange, vanilla bean, split and scraped, firm pears (such as bosc) or 4 small (such as seckle), peeled or partially peeled.

unbaked double pie crusts, refrigerated, peeled peeled cored and sliced apples, peeled peeled cored and sliced ripe fresh pears, sugar , plus, sugar, fruity white wine (chardonnay or chenin blanc), cornstarch, grated lemon zest, vanilla extract, salt (a big pinch), cold unsalted butter, cut into small pieces