GETTING READY 1. With a corer, core the pears the pears through the bottom, leaving about 3/4 inch of the stem at the top intact. 2. Peel the cored pears. 3. In a bowl of water, place the pears with half the lemon juice and keep aside. MAKING 4. In a ..

GETTING READY 1. Preheat the oven to 200 degrees centigrade. 2. In a saucepan, add sugar and wine. Add cinnamon stick and bring slowly to the boil, stirring until the sugar has dissolved. MAKING 3. To the wine mixture add pears and cover with a round of ..

Combine first 4 ingredients in large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Add pears and partially cover pan. Simmer over low heat until pears are soft but not mushy, about 20 minutes. Let cool, then pour into ..

For recipe directions, please refer to the

Put wine & sugar in saucepan. Cover and cook on high until sugar is dissolved. Peel pears, keeping whole and leaving stems on. Peel into saucepan (turn to coat well). Add food coloring and lemon peel. Cover and cook on low heat for 4 to 6 hours, turning ..

For recipe directions, please refer to the

These Poached Pears in Wine Syrup is one of the best pear desserts that you can vouch for ! Try this delicious Anjou Pears dish tonight and tell me if you like it ! Your suggestions for this Poached Pears in Wine Syrup is welcome

MAKING 1. Let the red wine, sugar and oregano boil and carefully place the pear halves in. 2. Place the lid on and let it simmer over a medium heat for 15 minutes. SERVING 3. Onto a plate lift out the pears and serve with ice cream. TIP If you wish you can ..

Peel and halve the pears and remove the core. Put the wine, sugar, cinnamon, vanilla, and star anise in a pan and bring to the boil. Add the pears to the syrup and cook over low heat for 15-20 minutes, taking care not to overcook them -they should remain ..

Peel and core pears, leaving stem ends intact. Slice each pear in half lengthwise, leaving stem intact on one side. Place pear halves in a 1-quart casserole. Combine wine and next 4 ingredients; pour over pear halves. Cover with wax paper, and microwave at ..

Pears poached in wine and spice, served with mascarpone or homemade 'yoghourt cheese'... An incredible late summer early fall

GETTING READY 1) Skin the pears, half them and remove the cores using a spoon. MAKING 2) In a pan, heat a mixture of sugar, wine, 1/4 pt (150 ml) water, cinnamon, cloves, lemon and rind gently until the sugar has dissolved. 3) Allow the mixture to come to a ..

These Napa Valley Poached Pears are a desire ! This delicious sweet poach consisting of wined pears in cranberry fruit cocktail makes an irresistible dessert ! Just try these Napa Valley Poached Pears and let me know if you like them

1. In a medium saucepan, combine wine, sugar, cinnamon stick, cloves and orange zest. Bring to a boil; stir to dissolve sugar. Add pear halves; reduce heat, cover and simmer for 15 minutes or until just tender when pierced with a knife. Remove with a slotted ..

Combine first 8 ingredients in a 3-quart microwave-safe dish; microwave at HIGH 5 minutes or until mixture boils. Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat. Add pears to poaching liquid; cover ..

These Quick Poached Pears With Ruby Red Raspberry Sauce tastes incredible ! This fruit mix simmered in fruit liqueur tastes incredible ! Try these Quick Poached Pears With Ruby Red Raspberry Sauce for your dessert tonight and let me know if you like it

GETTING READY 1) Halve apples and core them. 2) Cut the half into 4 wedges. MAKING 3) In a large saucepan heat wine, water and sugar till boiling. 4) Alternately microwave on high for 8 minutes. 5) Put clove and cinnamon stick. Simmer for 10 minutes. 6) Or ..

Put wine and sugar in large shallow saucepan or skillet. Bring to boil and simmer 5 minutes. Peel pears carefully, leaving stems on. Add pears to syrup and poach gently 15 minutes, or until tender, testing with fork at blossom end. Stir with wooden spoon and ..

Dissolve the sugar in the water over low heat. Add the wine and cinnamon and bring to a boil. Reduce the heat and simmer for 10 minutes. Meanwhile, peel the pears, leaving the stalks attached and making sure the bases are flat enough for them to stand ..

Try this alluring Pears In Red Wine recipe. An easily prepared dessert, this Pears In Red Wine is a dish which you will always love to serve to your friends and

In a 4- to 5-quart pan, combine wine, sugar, and peppercorns. Peel pears, cut in half lengthwise, and core; add to wine mixture. Bring to a boil over high heat; then reduce heat, cover, and simmer, turning several times, until pears are tender when pierced, ..

In a 4 to 5-quart pan, combine wine, sugar, and peppercorns. Peel pears, cut in half lengthwise, and core; add to wine mixture. Bring to a boil over high heat; then reduce heat, cover, and simmer, turning fruit several times, until pears are tender when ..

Poached Pears With Raspberry Sauce gives a great taste. The mix of raspberry gives a smoothening taste to Poacched Pears With Raspberry Sauce. The Poached Pears With Raspberry Sauce will add a unique course to your main

(Pears poached in marsala) Elegant and delicious these pears are so simple to make and the recipe scales readily, so its a wonderful dessert for a romantic meal (like valentines day) or everyday

Brush pears with lemon juice and set aside. In saucepan, place remaining juice and all other ingredients. Cook over high heat 1 minute, then stir and cook an additional minute or until sugar is dissolved. Stand pears in the mixture and baste them with the ..

1. To make filling, place prunes and water in a saucepan. Bring to the boil. Remove pan from heat. Cool. 2. Place ricotta cheese, vanilla essence, orange rind and sweetener in a food processor. Process until light and fluffy. Fold in prunes with 1-2 teaspoons ..

1. Place the cinnamon sticks on the work surface and with a rolling pin, slowly roll down the side of the cinnamon stick to bruise. Place in a large heavy-based saucepan. 2. Add the sugar, wine, water, pared orange rind and juice to the pan and bring slowly ..

MAKING 1.Take a shallow skillet, arrange the pear on it and top them with grape juice and wine. 2.Put cloves and cinnamon. 3.Put the lid on and cook for 8-10 minutes until pears are soft. 4.Take a slotted knife and take the pears out. 5.Combine arrowroot with ..

1. Peel the pears and, using an apple corer, core them through the stem end to form a hollow for the filling. 2. Place the pears, wine and sugar in a medium-size nonreactive saucepan, cover and poach over medium-low heat, turning the pears occasionally, 25 ..

Poached pears are a classic dish that usually uses red or white wine. I decided to do something a bit different and try Weihenstephaner Hefe, a wheat beer from the The World's oldest continuously operating brewery from a Bavarian monastery in Germany. I think ..

Stud each pear with 3 cloves. Place in a saucepan with the cinnamon stick, orange zest and juice, and red wine. Bring to the boil, reduce the heat, and simmer gently until the pears are tender. Leave the pears to cool in the liquid, then remove them from the ..

Core pears; cut each into 8 slices. Combine port and shallots in a medium saucepan; bring to a boil. Add pear slices, and stir well. Cook over high heat 2 minutes or until pears are crisp-tender, stirring frequently. Remove pear slices and shallots from wine ..

MAKING 1.In a large saucepan, combine the first 3 ingredeints with 3 cups of water, and boil it, keep stirring occasionally to dissolve the sugar, later reduce the heat to a lower simmer 2. Take a sharp knife and use it to core the pears from the bottom, but ..

Combine wine, sugar, cinnamon, zest and cloves in heavy-bottomed large saucepan and bring to boil over medium-high heat. Reduce to simmer, add pears and cook until tender. Cool, then cover and chill overnight in liquid. For pastry cream: Combine egg yolks and ..

1. Place wine, sugar, lemon peel, lemon juice, and cinnamon stick in a saucepan. Stir over medium heat until sugar is dissolved and mixture comes to a boil. Reduce heat and simmer 5 minutes. 2. Add fruit and simmer until tender, basting occasionally with ..

This dessert recipe from Italian cuisine can be served as a side dish and this tasty salad can be boiled before serving

Pears And Plums In Wine is an irresistible dessert recipe. Once you try this effortlessly prepared simple recipe at your dinner party, I bet you would surely get a huge fan

MAKING 1. In a saucepan, add sugar, cinnamon and water and allow to simmer with lid for fifteen minutes; add wine to it 2. Peel the peasr and keep them whole inside the casserole with wine syrup; bake for an hour and a half at 350°F 3. Boil the remaining ..

Mix flour, chives and salt to taste in large bowl for Crepes. Whisk in milk, water, oil and egg whites until smooth. Add butter; whisk until smooth. Heat medium non-stick skillet over medium-high heat; brush lightly with oil. Pour 6 tablespoons batter into ..

Combine all ingredients in medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 12 to 15 minutes or until fruit is tender. Cool. Discard cinnamon sticks and

Preheat oven to 450°F Prepare pie crust according to package directions. Place in 10-inch tart pan. Bake 8 to 10 minutes or until lightly browned; set aside. Reduce oven temperature to 350'F.Place wine and cinnamon in 10-inch skillet; bring to a boil. Add ..

Combine pears, oranges and blueberries in serving bowl. Combine wine and orange juice in small bowl; stir well. Pour over fruit; toss gently. Refrigerate 30 minutes before

Remove fennel leaves and cut off tough stems. Trim bruises from fennel, then cut head into quarters lengthwise; remove and discard core. Thinly slice fennel quarters crosswise. Heat oil in a wide frying pan over medium-high heat; add onion and sliced ..

1. Poach the pears in the water with the honey and cloves in a medium-size saucepan for 8 to 10 minutes or until the pears are tender. Remove the saucepan from the heat and cool the pears in the poaching liquid. 2. Preheat the oven to moderate (350°). 3. ..

Peel, core and cut in half 6 pears. Make a syrup by boiling 1/2 lb. granulated sugar and 8 oz. water for 5 minutes. Poach the halves of pears in this syrup until tender. Remove the pears to a serving dish. Cook the syrup until it is reduced to half its ..

For pistachio sugar: Combine 1/2 cup pistachios and 1/3 cup sugar in processor and blend until pistachios are chopped. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature. For crust: Blend flour, sugar, and salt in processor. Add butter; ..

For sauce, stir together brown sugar, water, vinegar, wine, cornstarch, salt, and pepper. Set aside. Preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir-fry cabbage in hot oil for 1 minute. Add ..

Harvest Cheesecake recipe adapted from Marguerite Patten BBC cookery

Mix all the ingredients for the stuffing together. Place the mixture on the turkey breast and roll it up. Tie with butcher's string. Poach in hot water with salt, pepper and bouquet garni for about 20 minutes. Remove from water, then roast in the oven for 30 ..

Combine first 3 ingredients in a small saucepan; place mixture over medium heat. Bring mixture to a boil; reduce heat, and simmer, uncovered, 5 minutes. Let cool. Combine pear, apple, and grapes in a medium bowl. Pour juice mixture over fruit, tossing ..

Put the venison bones and trimmings in a roasting pan and brown under a hot broiler. Add the vegetables and brown these lightly. Tip the bones and vegetables into a large saucepan and add the juniper berries, orange rind, bouquet garni and seasoning. Stir ..

MAKING 1. Take a large saucepan, and add cold water, apple juice, carrots, onions, garlic clove, celery ribs, peppercorns, dry mustard and cloves into it. Stir well. 2. Boil the mixture and simmer and for another half an hour. This helps to flavor the water ..

Combine dried fruits, pineapple chunks and juice, red wine and water in 3-quart casserole. Spread cherry pie filling over mixture. Sprinkle with chopped walnuts. Cover. MICROWAVE 20 to 25 MINUTES on HIGH, or until fruits are tender. Serve warm or

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William potatoes Mix the mashed potatoes with the egg yolk, cream and chestnuts. Season with salt and pepper. Divide into 6 portions and shape into 'pears'. Coat with flour, dip in the beaten egg, and then coat with breadcrumbs. Use a piece of spaghetti to ..

In a large saucepan or kettle, place the quartered onion, 3 of the garlic cloves, 4 of the bay leaves, and 8 cups water. Simmer over medium-low heat for 15 minutes. Add chicken pieces and poach over low heat for 10 minutes. Remove chicken and set aside to ..

Combine nectarines, apple, pear, onion, vinegar, sugar, raisins, ginger root, garlic, cumin, curry powder, black pepper, and cayenne pepper in a heavy saucepan. Simmer over low heat for 45 minutes. Cool to room temperature and

MAKING 1) In a 4-quart pot add cabbage, apples, pears, onions, oranges, stock, honey, and ginger. 2) Cover and simmer for 30 minutes. Stir occasionally. 3) Mix vinegar and marmalade. 4) Cook for 5 minutes. SERVING 5) Serve

MAKING 1 In a tightly covered container shake all the vinaigrette ingredients until sugar is dissolved. 2 On 8 salad plates,arrange salad greens ,pear,strawberries and onion.Pour vinaigrette over the salad. SERVING 3 Sprinkle with cheese before

You may use other kinds of fruit, such as apples, oranges, raspberries, pears or you may combine

MAKING 1. In a sauce pan, heat the wine. 2. Add cranberries in the pan and cook. 3. Add apple and pear slices along with orange zest. 4. Stir well. 5. Add other ingredients to the mixture. 6. Let the ingredients simmer for 5- 10 minutes. 7. Continue cooking ..

Combine dried fruits, pineapple chunks and juice, red wine and water in 3-quart casserole. Spread cherry pie filling over mixture. Sprinkle with chopped walnuts. Cover. MICROWAVE 20 to 25 MINUTES on HIGH, or until fruits are tender. Serve warm or

Combine dried fruits, pineapple chunks and juice, red wine and water in 3-quart casserole. Spread cherry pie filling over mixture. Sprinkle with chopped walnuts. Cover. Microwave 20 to 25 minutes on HIGH, or until fruits are tender. Serve warm or ..

Cut plums in half, discard seeds and put in a medium-size saucepan with sugar, cinnamon and water. Cover and simmer 15 minutes. Press through a sieve into fondue pot. In a small bowl blend cornstarch with wine. Stir into plum puree and cook over medium heat ..

Before baking ham, stud scored surface with whole cloves, one clove per diamond. Combine honey, wine, and mustard in small bowl and whisk until thoroughly blended. Glaze and baste ham as indicated above. Surround ham on serving platter with a "Delia Robbia ..

1. Place apple, pear, wine and stock in a saucepan. Bring to simmering. Cook until fruit is soft. Stir in dried fruit and cinnamon. Cook until fruit is plump. Remove pan from heat. Cool. 2. Heat oil in a nonstick frying pan over a high heat. Add pork. Cook, ..

Jangban Guksu can also be called Bibimguksuis or the Korean Buckwheat Soba Noodles in Spicy Sauce. The noodles are topped with a hot and sweet spicy tangy sauce and served with a lot of fresh vegetables and egg. Jangban Guksu is a complete meal. Try out this ..

Early in day: In saucepan, sprinkle gelatin on water to soften; add lemon juice, jelly, sugar. Stir over low heat until melted and clear; add wine and food color. Refrigerate until mixture begins to set; then stir in fruit. Turn into 5-cup mold. Refrigerate ..

Chutney is a wonderful way to use and preserve fruit when it’s in season. This recipe shows you how easy to make and how truly delicious homemade chutney can be. You’ll love the mouth watering kitchen aroma and the special compliment this is to just about ..

It is as popular as BulGoGi in Korea. Once you marinate this pork, you can keep some uncooked in the freezer to fry and eat later. Like BulGoGi and SamGyumSal (Korean grilled meats), we wrap the cooked meat with lettuce and different kinds of vegetables: ..

In Korea, we love to grill marinated meat (beef, pork, or chicken). There are 2 main flavors for marinated meat. One is spicy, which uses mainly red pepper paste. The other one is sweet & salty which is similar to a BBQ flavor. That type uses mainly soy ..

Busy But Healthy show host Kristine Fretwell shares her quick and healthy version of the classic B.B.Q. side dish,

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1. Preheat the oven to 375°F. 2. Heat the oil in a 4-quart enameled cast-iron casserole over medium heat. Add the onion, bell pepper, and garlic and saute, stirring continuously, until the onion begins to turn golden, 4 to 5 minutes. 3. Remove the ..

This is a very interesting dish. The first time I ate it well it was icky sweet so b careful of the sugar ratio, as when done properly it is quite nice. I especially like the heat