For recipe directions, please refer to the

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 ..

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 ..

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 ..

In large saucepan combine sugar and water. Heat and stir to dissolve sugar. Stir in wine or orange juice, lemon peel, lemon juice, and spices. Peel fruit, leaving stem on, if desired. Insert an apple corer in blossom end of fruit and carefully remove ..

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 ..

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 ..

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

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

1. Combine lemon juice and water in a bowl. 2. Peel pears, leaving stems intact. Cut a slice off bottom of each pear to allow it to stand securely, and put pears into lemon juice and water mixture to prevent discoloration. 3. Combine sugar, wine, cinnamon, ..

(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 ..

MAKING 1 In a pan, combine wine, water and sugar. 2 Add rind and juice of 1 lemon. 3 Simmer for 5 minutes. 4 Meanwhile, peel and core the pears and immediately add them into the syrup. 5 Simmer pears for 10-15 minutes depending on ripeness. 6 Remove the ..

Mix creme fraiche, cherries, and 1/8 teaspoon ground cloves. Refrigerate covered 1 hour. Cut pears in half lengthwise; remove cores. Cut halves carefully into thin slices, keeping halves together. Dip pear halves into a mixture of water and lemon juice; place ..

1. Carefully peel the pears, leaving the stems intact. 2. In a deep saucepan combine the wine, sugar, cinnamon stick, vanilla bean, and lemon zest and bring to a boil. Reduce heat to simmer and add the pears. The poaching liquid should completely cover the ..

Combine 1 cup water and lemon juice, set aside. Peel pears, and cut a thin slice from bottoms so pears stand upright. Dip pears in lemon water, coating well. Combine wine, 1/2 cup water, sugar, lemon rind, cinnamon stick, and cloves in a Dutch oven, cover and ..

MAKING 1) Using a knife, peel the pears, keeping the stems intact. 2) Take a deep saucepan and mix the wine, sugar, cinnamon stick, vanilla bean, and lemon zest. Allow it to come to a boil. 3) Lower the heat to simmer and put in the pears. Cover the pears ..

In a medium skillet stir together the wine or orange juice, sugar, cinnamon, lemon juice and cloves. Meanwhile, halve pears lengthwise, leaving stem attached to one half. Carefully remove the core from both halves, leaving the stem attached. With the skin ..

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

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 ..

First make the court bouillon. Pour the wine into a non-reactive pan and add the onion, bouquet garni and a pinch each of salt and mixed spices. Cover, and simmer for 25 minutes. Cool the court bouillon and strain it. Put the brains into a nonreactive pan and ..

Tie up the ham in a cheesecloth or a large, clean dish towel and put it into a pan just large enough to hold it. Add the wine, onion, bouquet garni and fines herbes. Bring to a boil, cover and then cook very slowly for five to six hours. The ham is done when ..

MAKING 1. In a heavy bottomed saucepan, tip in the wine and add the onion, carrot, seasonings and herbs. 2. Place the pan on a medium low flame and bring to a boil. 3. Reduce the liquid, concentrating the flavors but simmering for 10 minutes. 4. Stain to ..

Place the berries in a food processor with the lemon and orange juice and process until smooth. Strain the puree through a fine sieve into a non-reactive (not aluminium) saucepan. Discard the pips. Add the sugar and the red wine to the berry puree and place ..

Line an 8 or 9 inch glass pie plate with pie crust. Flute edge; prick bottom and sides of crust with fork.'Cook on "roast" setting for 7 minutes. Meanwhile cut pears in half, peel and remove cores. In a glass bowl, add pears, sugar, cinnamon, and wine. Cover ..

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 ..

These poached pears are delightfully sweet and satisfying as a dessert. Made with fresh pears, flavored with lemon juice and poached in a white wine and honey mix, the pears come out tender and soft and are a real treat to dig in

Put the pears in a deep saucepan just wide enough to accommodate them. Pour over enough red wine to cover. Add the cloves, cinnamon stick and sugar. Cover the pan and simmer the pears for 30 minutes or until they are tender but still intact. Serve with some ..

Switch on the Slo cooker. Ada the sugar, wine, lemon and, juice ana cloves. Stir until sugar dissolves. Add the cochineal. Peel the pears leaving them whole complete with stalks. Place them in the Slo cooker with the stalks standing upwards. Baste with the ..

Arrange pears in serving dish so that they stand upright. Set aside. Combine wine, water, sugar and ginger in 1 quart measure. MICROWAVE 3 to 5 MINUTES on HIGH, or until boiling. Pour sauce over pears. Cover with plastic wrap. MICRO WAVE 4 to 5 MINUTES on ..

Pears In Red Wine has a Succulent taste. The red wine and pears gives the Pears In Red Wine Refreshing

GETTING READY 1 Cut the pears lengthwise in to halves,peel and scoop out the cores. 2 Preheat the oven at 350 degrees farenheit. MAKING 3 In a baking dish place the pears in a single layer and sprinkle with sugar. 4 Mix the wine with 1 cup of water and pour ..

GETTING READY 1) Peel pears and keep it whole with the stalks. MAKING 2) In a small saucepan arrange pears closely. 3) Put sugar, water and cinnamon stick. Boil and simmer with covered lid for 15 minutes. 4) Take off lead, pour red wine and cook gently for ..

GETTING READY 1) Peel the pears leaving them whole. MAKING 2) In a large saucepan, measure the wine and water. 3) Less wine and more water may be used, but the wine gives a delicious flavour and a good colour. 4) Add the sugar, cinnamon stick and 2-3 pieces ..

1. Combine the wine, lemon rind, lemon juice, sugar, and cinnamon in a 2-quart saucepan. Bring to a boil, reduce the heat, and simmer, uncovered, until the sugar has melted. 2. Meanwhile, peel, halve, and core the pears. When the sugar has melted, drop the ..

Arrange pears in serving dish so that they stand upright. Set aside. Combine wine, water, sugar and ginger in 1-quart measure. MICROWAVE 3 to 5 MINUTES on HIGH, or until boiling. Pour sauce over pears. Cover with plastic wrap. MICROWAVE 4 to 5 MINUTES on ..

Put the wine, water, sugar, cinnamon and lemon peel in a pan. Remove the eye from the base of each pear but leave the stalks on. Heat the wine mixture without boiling until the sugar has dissolved. Add the pears to the pan. Cover and simmer very slowly for 30 ..

1. Heat wine, cinnamon, cloves, vanilla, and sugar in a steamer. 2. Place pears in steamer basket or colander, cover, and steam for 8 minutes. 3. Remove pears and reduce steaming liquid over high heat to half its volume. 4. Pour reduced steaming liquid over ..

GETTING READY 1 Preheat the oven to 325 degrees F. MAKING 2 In a pan, combine wine, water and sugar. 3 Add in orange rind and simmer for 5 minutes. 4 Add in the pears. 5 Remove from the heat. 6 Transfer the mixture to an oven proof dish. 7 Bake ..

1. In a non-aluminum saucepan just large enough to hold the pears, combine the wine, sugar, lemon, cinnamon stick and water. Bring the mixture slowly to boiling, stirring to dissolve the sugar. 2. Peel the pears, leaving the stems on. Add to the wine mixture. ..

Arrange the pears in the au gratin dish. Place the sugar in a small saucepan. Add the wine, cloves and cinnamon stick. Boil gently for 10 minutes. Add the lemon juice and pour the syrup over the pears. Cover dish with aluminum foil. Bake in a preheated 350° ..

Pears Braised In Red Wine Sauce is one of the desserts that has earned Chef Nick a lot of compliments. He has served this in large parties and he always had people coming back with compliments. It is simple to make but requires careful handling of pears. ..

MAKING 1. In a small bowl, whisk together the first 5 ingredeints also add the next 3 ingredeints and whisk to blend, season to taste with salt and pepper 2. Now set the dressing aside 3. Meanwhile, take the endive and trim their bottoms and firsee and ..

GETTING READY 1. Preheat the oven to 375°F 2. Use a paring knife to peel pears, halve and core . MAKING 3. In a medium baking dish or casserole, place pears, cut side down. 4. Pour dry white wine over the pears and sprinkle generously with the sugar. 5. ..

1. Slice off 3 thin strips of peel from the orange (each about 1 by 3 inches). Cut the orange in half crosswise and squeeze out the juice (you should have about 1/2 cup). In a nonreactive medium saucepan (just large enough to hold the pears upright), combine ..

Arrange pear halves cut sides up inoblong baking dish, 12 x 7 1/2 x 2 inches. Place an orange section in each pear half. Dot each with margarine; drizzle with honey and wine. Cover loosely and microwave 3 minutes; turn dish one half turn. Microwave until ..

Poached Pears With Ginger Cream is a mouth watering dessert recipe. I am sure this tasty and irresistible Poached Pears With Ginger Cream will get you a lot of

Pears Poached In Port With Stilton Cream is a wonderful dessert that you will get addicted to it in no time Try this brilliant Pears Poached In Port With Stilton Cream recipe! I am sure you will like

Zinfandel Sorbet: In medium saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. Stir in sugar until dissolved, then stir in remaining ingredients. Pour into ..

Just in time for the release of Ceja Vineyards' 2008 Dulce Beso (sweet kiss) late harvest white wine, Amelia prepares a decadent dessert of poached pears in a Sauvignon Blanc reduction sauce. Salud! Ceja Poached Pears with Mascarpone Cheese and Toasted ..

Combine first 7 ingredients in heavy medium saucepan. Bring to boil, stirring to dissolve sugar. Add pears, reduce heat, cover and simmer until tender when pierced with knife, turning once, about 20 minutes. Transfer pears to bowl using slotted spoon. Cover ..

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 medium saucepan, add wine, lemon zest, lemon juice, sugar and cinnamon sticks. Mix well before adding in the pears. 2) Allow the mixture to come to boil over high heat. Poach the pears for about 15 to 45 minutes, depending on the how ripe the ..

Peel the pears, keeping the stem on them. As soon as you have done this pour the lemon juice all over the pears to prevent them from turning brown. Put the pears upright in a large pan - you may need to cut the bottoms so that they sit straight. Add the ..

MAKING 1. In a 4-quart Dutch oven, tip in the sugar, water and lemon juice and bring to the boil. Stir this while it is cooking to melt the sugar 2. Add the pears and the wine to the oven and then simmer for 30 minutes till the pears are tender. Turn the ..

Stir wine, shallots, lime and chili in 12-inch skillet. Add red snapper. Add enough water to cover fillets. Heat to a simmer over low heat. Cook fillets 8 to 10 minutes or until fish flakes easily with fork. Carefully remove fillets from liquid;

Poached red snapper is a flavorful poached fish recipe. Cooked in wine and italian dressing mix along with vegetables like shallots and carrots, the snapper is flavored with a hint of lemon juice. Simmered till done, the red snapper is served with wine cooked ..

Prepare the mousse bring a small skillet partially filled with water to a simmer. Drop in the cabbage leaves for about 30 seconds until they are just softened and pliable. Remove, plunge them into cold water, then blot them dry. With a sharp paring knife, ..

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 ..

In wok combine wine, orange juice, brown sugar, and cinnamon. Cook and stir over medium-low heat till sugar dissolves. Add pear halves; cover and cook 8 to 10 minutes or till pears are barely tender. Uncover; cook about 20 minutes more till pears are ..

1. Peel pears and level off the bottoms so they will stand upright. 2. Bring sugar, water, lemon juice and wine to the boil in a large saucepan over moderate heat, reduce heat to simmer. Add the pears and poach for 15-20 minutes or until just tender. Allow ..

Almond Poached Pears is an amazingly delicious dessert which you will enjoy with your family and friends. If you loved it, do share it with your friends

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 With Port Sauce is an amazingly delicious recipe which cannot just escape your guest's attention in any party. Serve this Poached Pears With Port Sauce to them, I bet everyone will praise for your

1. Core pears from the bottom, leaving stems intact. Pare pears; brush with lemon juice. 2. Mix wine and sugar in 3-quart casserole. Microwave uncovered on high 3 to 6 minutes or until boiling; stir until sugar is dissolved. Place pears upright in wine ..

In a small skillet stir together burgundy or rose wine, orange marmalade, lemon juice, cinnamon, nutmeg, and 2 tablespoons water. Bring to boiling. Meanwhile, halve pears lengthwise, leaving stem attached to one half. Carefully remove the core from both ..

COMBINE juice, wine, sugar and cinnamon stick halves in slow cooker. Submerge pears in mixture. Cover and cook on LOW 3 1/2 to 4 hours or until pears are tender. Remove and discard cinnamon sticks. PROCESS raspberries in food processor or blender until ..

In small bowl, combine Ricotta cheese, Blue cheese, pecans and lemon juice. Fill center of pears with mixture. Sprinkle nutmeg on top. Heat wine to a boil in medium skillet. Place pears, stuffing side up, in skillet. Cover; reduce heat to medium-low and

MAKING 1. In a large sized sauce pan, combine wine, 450 ml water, vanilla pod, vanilla essence, sugar and lemon juice. Mix well and cook on a low flame till sugar has dissolved, while stirring continuously. 2. Add pears and bring to boil. 3. Once boiled, ..

GETTING READY 1. For making the Zinfandel Sorbet: In a medium saucepan, sprinkle unflavored gelatine over cold water and let stand 1 minute. 2. Stir over low heat until gelatine is completely dissolved, about 3 minutes. 3. Stir in sugar until dissolved, then ..

Combine pineapple, jelly, water and lime juice in large heavy skillet with a tight lid. Heat gently until boiling and jelly is melted. Cut pears in halves and peel and core them. Drop into pineapple mixture, turn heat to low, cover and simmer until pears

Place 2 cups of the water, the wine, 1 1/2 cups sugar, lemon juice, lemon peel, and vanilla in a large saucepan. Peel the pears, leaving the core and the stem intact. Cut a small piece off the bottom of each pear, so they can stand up. Dip the pears in the ..

1. Assemble the mise en place trays. 2. In a medium-sized, nonreactive saucepan, combine the pears, water, wine, sugar, and cinnamon, and bring to a boil over high heat. Reduce the heat to low and simmer for 10 to 12 minutes, or until the pears are tender but ..

1. make the crust: Preheat the oven to 375°. Spray an 11-inch tart pan with a removable bottom with vegetable oil spray. In a food processor, pulse the flour with the sugar and salt once or twice until combined. Add the butter and pulse until it is the size ..

These Pears on Pineapple Slices are a fantastic treat ! Try these wined fruits with nuts for your next dessert and let me know if you like it ! Your suggestions for these Pears on Pineapple Slices are welcome

Drain syrup from cherries and pears into glass casserole dish. Stir in wine, orange peel and cornstarch. Cook on high (9) for 4 to 6 minutes or until slightly thickened, stirring twice. Combine fruit with hot

For recipe directions, please refer to the

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 ..

1. Place red pepper, green onions, ginger and oil in a large deep nonstick frying pan over a medium heat. Cook, stirring, for 1-2 minutes or until red pepper is soft. Stir in orange rind, wine, orange and lemon juices and soy sauce. Bring to the boil. 2. ..

In saucepan combine sugar and 1 cup water. Heat and stir to dissolve sugar. Remove from heat. Add wine, spices, lemon peel, and lemon juice. Place peaches in syrup mixture, turning to coat. Bring mixture to boiling; reduce heat. Cover and simmer about 5 ..

Chef Olivier Desaintmartin, from Caribou Cafe in Philadelphia, makes poached halibut with a red beet and herb walnut vinaigrette. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Costieres de Nimes wines from France.

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 ..

Heat the wine and stock together in a frying-pan. Poach the eggs in it, two only at a time so that they are well shaped, the white surrounding the yolk in a perfect circle. This poaching should be done in very gently boiling liquid and takes from 2 to 3 ..

1. Preheat the oven to 300°. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil spray. Line the dish with aluminum foil, makingsure to press it into the corners; spray the foil. 2. In a standing electric mixer fitted with a paddle, beat the feta ..

In a medium bowl combine the peppers and cheese. Place 2 to 3 tablespoons of the mixture in the center of each breast. Reserve any remaining filling for the sauce. Roll each breast up around the filling. Place each breast at one end of a 5-inch-square piece ..

Red Snapper Poached In Orange Juice has a Terrific taste.The White wine and Cheese gives the Red Snapper Poached In Orange Juice Cool

MAKING 1. In a microwave safe dish (approximately 12 inches big and 2-3 inches deep), mix oil with onion and garlic and microwave, uncovered, for 2 minutes at full power, stirring once in between. 2. Take out 1 tablespoon of the onion-garlic mixture and keep ..

In 8x8-inch baking dish or 1 quart casserole, combine all ingredients; mix well. Bake, uncovered, at 350° for 15 minutes until hot and bubbly. Serve hot or chill to serve

MAKING 1. In a small saucepan combine the wine and sugar 2. Place the pan over a medium low flame and bring the wine to a boil, stirring to dissolve the sugar. 3. Once the liquid has slightly reduced and thickened to syrup, take pan off the flame. 4. Stir in ..

MAKING 1) In a slow cooker, place the pears. 2) In a bowl, beat together sugar, wine, lemon and spice 3) Gently stream the wine mixture over the pears. 4) Put the lid on and simmer for 3 to 4 hours. 5) Remove the pears off the heat and allow to cool. 6) ..

Place pears in slow cooker. Combine sugar, wine, lemon, and spices. Pour over pears. Cover and cook on low for 3 to 4 hours. Cool and serve with whipped

Pierce with a clove the blossom end of each pear. Put pears in a deep casserole (fruit may be placed on sides); add wine, water, and sugar. Cover and bake in a hot oven (400°) for about 30 minutes; baste occasionally. Uncover and continue cooking 15 to 20 ..

Drain syrup from cherries and pears into glass casserole dish. Stir in wine, orange peel and cornstarch. Cook on HIGH (9) for 4 to 6 minutes or until slightly thickened, stirring twice. Combine fruit with hot sauce. Serve over ice cream or sponge

Pierce blossom end of each unpeeled pear with a clove. Place pears in a deep casserole, on sides or standing on end. Combine wine, sugar, and water, and pour over pears. Cover and bake in preheated hot oven (400°F.) for 30 minutes, basting ..

If necessary, trim bases of pears so fruit will stand upright. Set pears side by side in a shallow baking dish or pan (they should fit snugly). Pour wine over pears; sprinkle with 2 tablespoons of the sugar. Bake in a 425° oven for 45 minutes. Mix water and ..

Method Heat wine and sugar together in a saucepan until sugar is dissolved. Stir in cinnamon and cloves. Pour hot liquid over peach or pear halves and chill in the refrigerator before

GETTING READY 1. Drain the syrup from the cherries and the pears MAKING 2. To the same glass casserole dish, add the wine, orange peel and cornstarch and mix well. Cook this mixture on HIGH (9) for 4 to 6 minutes or till the sauce is thick. 3. Combine fruit ..

Trim bottoms of pears if needed so they can stand up. Set pears upright in a shallow 2 to 2 1/2-quart baking dish or pan (they should fit snugly). Pour wine over pears; sprinkle with half the sugar. Bake in a 425° oven for 45 minutes. Baste pears with pan ..

Trim bottoms of pears if needed so they can stand up. Set pears upright in a shallow 2 to 2 1/2-quart baking dish or pan (they should fit snugly). Pour wine over pears; sprinkle with half the sugar. Bake in a 425° oven for 45 minutes. Baste pears with pan ..

In large saucepan, combine water, vinegar, brown sugar, salt, cinnamon, cloves and pepper; mix well. Bring to a boil over medium high heat, stirring occasionally. Reduce heat to low. Add all remaining ingredients; mix well. Cover; cook 20 to 30 minutes or ..

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 ..

GETTING READY 1. Peel the pear and core. MAKING 2. In a small saucepan, put together water and white wine; simmer pear until its tender. 3. Remove from water and let cool down. 4. Cut poached pear into half and keep aside in a serving dish. 5. Mash the ..

Make a syrup by dissolving the sugar in the water and boiling for several minutes. Peel, halve and core the pears and poach very gently in the syrup for 20 to 30 minutes, until tender. Meanwhile heat the apricot jam with the wine, then press through a ..

Pears Supreme has a mouth watering taste. If you like fruit flavored with red wine and mixed with cream then try this Pears Supreme recipe at home. Everyone will like

MAKING 1) In a saucepan, saute the shallots or onion, carrots, leeks and garlic in the goose fat for 10 minutes, or until the vegetables are tender. 2) Sprinkle in the flour, mix thoroughly and stir in the wine. 3) Add the bouquet garni into the sauce and ..

Method If using sea scallops, cut them in 2-3 even- sized pieces. In a shallow pan, combine scallops with water and lemon juice. Cover and poach 3-4 minutes. Drain scallops, reserving the liquid. Melt the 3 tablespoons butter in a saucepan, add onion, cover ..

Red Wine Ice With Fresh Fruit is an amazingly delicious mouth watering dessert recipe. Serve it at your dinner party; I bet you will have a huge fan following for this

In a 4-quart or larger electric slow cooker, combine shallots, garlic, carrot, mushrooms, bay leaf, thyme, and tomatoes. Rinse chicken and pat dry; arrange, overlapping pieces slightly, over tomato mixture. Sprinkle with pepper. Mix tomato paste, brandy, and ..

Preheat oven to 450°F. Heat oil in heavy large skillet over medium heat. Add vegetables, garlic, thyme and bay leaf and cook, stirring frequently, until browned, about 7 minutes. Add goose neck, heart, gizzard and wing tips to skillet and cook, stirring, ..

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 ..

To make Tarragon Cream Sauce, melt butter in medium saucepan over medium heat. Add shallot and garlic; reduce heat to low and cook 5 minutes or until shallot is tender. Add 1/2 cup wine and clam juice. Bring to a simmer. Simmer 10 minutes or until sauce is ..

MAKING 1. Plunge washed cabbage leaves into boiling salted water for a couple of minutes and drain completely 2. In a pan, add salted water and cook the broccoli in it for seven minutes; drain completely and cut into florets 3. In a bowl, beat cream cheese ..

1. In a large skillet, bring the broth, wine, black pepper, bay leaf, and onion quarters to a boil over medium-high heat. Add the fish, reduce the heat to low, cover, and simmer until the fish just flakes when tested with a fork, about 10 minutes. With a ..

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

Poached Fish Provengale is a treat for all seafood lovers. This glorious and filling dish is perfect for parties. Try the Poached Fish Provengale and see how it becomes a sensation among your

Drain pear halves, saving 1 1/2 cups liquid. In medium saucepan mix liquid with Burgundy, corn syrup, lemon rind, cinnamon, allspice and cloves. Simmer, uncovered, until mixture is reduced to 2 1/2 cups. Add pear halves. Refrigerate at least 4 hours. Serve ..

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; ..

Pare, halve, and core pears; place in 1 quart baking dish. In a saucepan, combine remaining ingredients; add a few drops red food coloring if desired. Bring to boiling; pour over pears. Bake, covered, at 350° for 20 minutes. Uncover and bake 10 minutes or ..

Baked Pears With Caprino is an easy to prepare dessert recipe which cannot just escape your guest's attention. Try this amazingly delicious Baked Pears With Caprino, you will surely love to talk about with

Pears A La Bordelaise is an amazingly delicious dessert recipe. Try this recipe; I am sure you will have a huge fan following for this

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

Stir all the ingredients together in a medium bowl. Cover and refrigerate at least 8 hours for the flavors to blend and the cranberries to

To make brine, place water in pot large enough to easily hold liquid and meat. Create sachet of juniper berries, bay leaf, thyme, allspice, cloves and garlic. Add sugar, sachet and 1/2 lb. salt to water; stirring to dissolve. Add pheasant to brine, weighting ..

1. Bring a large frying pan of water to the boil. Lower heat to a simmer. Break eggs into separate saucers. Using a draining spoon, swirl water, then slip in eggs, one at a time. Poach eggs until whites are set. 2. Arrange a bed of lettuce on four small ..

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

MAKING 1) Put sufficient water to cover the fish in a wok and add half the spring onion and half the ginger. 2) Bring to the boil, reduce heat and add the fish. 3) Simmer very gently until the fish is cooked. 4) In a bowl, combine vinegar, salt, wine, and ..

In work bowl of food processor or blender, grind walnuts and salt together until they form a thick paste. Combine water and vinegar. Pour liquid through feed tube in a thin stream until mixture is blended and smooth. Place fish in a large skillet with enough ..

In a large saucepan, combine red wine, brandy, granulated and brown sugars, and lemon zest. Bring to a boil and boil over medium-high heat until mixture has reduced to 3 cups and is very thick. Remove from the heat and refrigerate until cold. Meanwhile, place ..

This yummy maindish is from American cuisine and this is among the best served sea food

GETTING READY 1) Take a shallow pan,fill it with water and allow to boil. 2) Reduce to a simmer,add eggs and cook one at a time, and poach until whites are set, about 3 minutes. (For well-shaped free-form poached eggs, use a spoon to contain the whites ..

GETTING READY 1) On a large platter or tray, marinate the fish with the vinegar and refrigerate, covered. MAKING 2) In the meantime, in a large nonstick skillet, over moderate heat, heat half of the oil for the stuffing. 3) Sauté half of the garlic in it ..

Cut vegetables into julienne. Heat butter in saute pan. Add vegetables and seasonings. Cover and cook 3 minutes over low heat. Remove vegetables from pan and set aside. Add water and wine to saute pan. Season with salt and pepper and bring to boil. Cook 8 ..

1 ln a 10-inch skillet, place the spinach with just the water that clings to its leaves. Cover and steam over moderate heat, tossing occasionally, for 3 to 4 minutes or until wilted. Drain; refresh under cold waterto stop the cooking and drain again; gently ..

1. In a large frying pan, combine broth, wine, vinegar, thyme, salt, and pepper. Add potatoes and carrots and boil chicken 5 minutes. Add cover, reduce heat to medium-low, and simmer 10 minutes. 2. Add asparagus and sugar snap peas. Continue to simmer, ..

Wash the prawns. Trim off the heads, whiskers and legs but leave the tails attached to make them easier to hold. Bring 2 litres water to the boil in a large pan with the salt and sliced ginger. Add the prawns and poach for 1 -2 minutes only, until they have ..

1. Preheat oven to 160°C/325°F/Gas 3. Pour stock into a baking dish just large enough to hold fish. Place fish in dish, cover with foil and bake, basting every 15 minutes, for 30-35 minutes or until cooked. 2. Lift salmon from dish, cool slightly and remove ..

GETTING READY 1) Take a small bowl for preparing aioli. Pour mayonnaise into the bowl and stir in garlic. Cover the bowl and place inside refrigerator for chilling. 2) In your food processor, add mango slices along with vinegar and mint. Puree the ingredients ..

MAKING 1) In a 12-inch skillet, cover the chicken breasts with water, allow to simmer, cover and gently poach the chicken over low heat for 10 minutes, until just cooked. Remove on a plate and allow to cool. 2) Bring the cooking liquid to a boil over high ..

1. In a Dutch oven, bring 2 inches of water to a boil. Add the scallions, sliced ginger, and 2 tablespoons of the sherry. 2. Meanwhile, in a small bowl, combine the chicken broth, vinegar, soy sauce, sugar, and remaining 1 tablespoon sherry. 3. Add the fish ..

GETTING READY 1. In a meat colander, place chicken and wash well. 2. Pat dry using kitchen paper towels. 3. Preheat oven at 250C (500F). 4. Place cleaned chicken on a chopping board and season inside of each chicken with pepper and ½ teaspoon salt. 5. ..

1 ln a 10-inch skillet, place the spinach with just the water that clings to its leaves. Cover and steam over moderate heat, tossing occasionally, for 3 to 4 minutes or until wilted. Drain; refresh under cold water to stop the cooking and drain again; gently ..

MAKING 1) In a saucepan, combine the cassis, red wine, cinnamon sticks, water and citrus peel and allow to boil. 2) Stir in the figs and gently simmer covered for 10 minutes until the figs are soft and dark red. 3) In a serving dish, remove and place the ..

MAKING 1) Combine together the tomato, oil, parsley and rosemary in a small mixing bowl. Mix well and set the mixture aside. 2) Arrange the fish fillet in a 1-quart microwavable shallow casserole. Set the casserole aside. 3) In a small bowl or cup, combine ..

1. Pat salmon steaks dry. Arrange fish, thickest parts to outside edges, in square dish, 8 x 8 x 2 inches; sprinkle with salt. Pour wine over fish. 2. Cover tightly and microwave on high 6 to 8 minutes or until fish flakes easily with fork. Let stand covered ..

In a fish poacher or large skillet combine Chablis, water, lemon slices, parsley, salt, peppercorns and bay leaves. Bring to a boil over medium-high heat. Add snapper. Cover; reduce heat. Simmer for 20 minutes or until fish flakes easily. To a serving plate ..

1. Cut leek, carrot, bell pepper, and celery into thin (julienne) strips about 1/4 x 1 1/2 inches. In a frying pan or saucepan just large enough to hold chicken in a single layer, combine broth, wine, soy sauce, lemon slices, ginger, and hot pepper. 2. Add ..

Cook the pasta according to the packet directions. Add the beans halfway through cooking. Drain and return to the saucepan. Add the pesto to taste and toss gently to coat. Poach the eggs in water for 3-5 minutes or to your liking. Drain and place in cold ..

In a wide frying pan, combine lemon juice, bay leaf, wine, peppercorns, parsley, and salt. Add fish, potatoes, and onions; then add water just to cover fish. Bring to a boil; cover, reduce heat, and simmer until fish is almost opaque throughout (about 15 ..

Preheat the oven to 300°F. To prepare the crust: Chop the nuts finely in a food processor. Combine in a bowl with the graham cracker crumbs and just enough orange juice to bring the mixture together. Press a thin layer of crust into the bottom of a 9-inch ..

GETTING READY 1) Peel and halve the pears and gently core them. MAKING 2) In a skillet, bring the wine, sugar, cinnamon and lemon rind to a boil. 3) Add the pear halves and simmer covered for about 40 minutes, turning once, or until the pears are ..

Peel pears with a vegetable peeler. Cut in half and remove core with melon bailer. In a bowl, combine water and 2 tablespoons lemon juice. Add pears. Set aside. In a stainless steel or enameled saucepan, combine wine and sugar. Add zest, food coloring and ..

Red cabbage isn't always everyone's favorite, so healthy vegan recipes that bring some flavor to cabbage like this red cabbage recipe are a great way to get them eaten more often. Phil said he wasn't looking forward to eating this tonight, since cabbage can ..

Place fish on a piece of cheesecloth which is 18 inches longer than the fish. Using cheesecloth, lower fish onto rack in a fish steamer or large, deep/roasting pan with 11/2 inches of stock in bottom. Arrange garlic slices on fish. Simmer covered until fish ..

Preparation Gazpacho Roughly chop the cucumbers, bell peppers, tomatoes, onions and garlic. Put each vegetable separately into a food processor and pulse until it is coarsely chopped. (I used my new Viking professional hand blender and it worked perfectly ..

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. ..

MAKING 1) Rinse and peel pears, then halve and core them. 2) In a saucepan, combine water, 1 cup sugar, 1 tablespoon lemon juice and vanilla extract. 3) Allow to boil, add the pears, cover and poach for about 20 minutes or until just tender. 4) Then cool in ..

Bring to a boil in a saucepan, sufficiently large to hold 6 pears upright, 3/4 pint white wine, 8 oz. water, the juice of 1/2 lemon, and 10 oz. castor sugar. Continue cooking slowly while preparing fruit. Peel 6 pears. Leave them whole with stems ..

COMBINE THE WINE, sugar, lemon zest, pear brandy, cinnamon stick, cloves, vanilla bean or extract, and nutmeg in a deep saucepan. Bring just to a boil, stirring occasionally, then reduce to a simmer. Add the pears and cook gently over medium heat until they ..

MAKING 1. In a small bowl, combine the honey, red wine vinegar, Dijon mustard and pepper SERVING 2. On each of the two salad plates, place about a cup of watercress 3. Top the watercress with pear slices and one tablespoon of walnutsand top with the ..

MAKING 1) In a pan, add the wine, sugar, and ginger, allow to boil and simmer for 3 minutes. 2) Peel, halve and core the pears, then poach in the wine syrup for 10 minutes or until just tender. 3) Drain the pears and reserve the syrup. 4) Boil or add water to ..

MAKING 1)For preparing the soup, wash and steam beets. 2)Put them in cold water and take off the peel using a paper towel. 3)Slice them. 4)Boil together water, sugar, wine, orange juice concentrate, lime juice, vanilla bean and cinnamon sticks. Add in pears ..

Combine all poaching liquid ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the mixture and let cool. Cut the pears in half lengthwise and core. Place in a wide saucepan, cut side down, and cover with the cooled ..

Combine all poaching liquid ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the mixture and let cool. Cut the pears in half lengthwise and core. Place in a wide saucepan, cut side down, and cover with the cooled ..

GETTING READY 1. Mix the stilton cheese and the whipped cream together 2. On to each plate, spoon out equal amounts of the mixture 3. Set aside to chill 4. Peel and core the pears MAKING 5. In a large pan, boil the water and the sugar to make syrup 6. Cook ..

1. Arrange radicchio leaves, leek strips, pear slices and cheese slices attractively in a large salad bowl or on a large platter. 2. To make dressing, place oil, vinegar and black pepper to taste in a screwtop jar and shake well to combine. Drizzle dressing ..

For the tart shell bake the tart according to the directions . Roll out the excess dough and cut out a pear and 2 leaves. Place these cutouts on a lightly buttered cookie sheet and bake them along with the tart, pricking them when they puff up. prepare the ..

1. Peel and core the pears, cutting each into lengthwise halves. To prevent the pears from darkening, brush them with lemon juice or drop into water containing a little lemon juice. 2. In a saucepan combine the wine, sugar, cinnamon and lemon peel. Bring to a ..

Combine pear juice with vinegar, cinnamon stick, and clove in a medium saucepan. Bring to a boil; cook until mixture is reduced to about 1/4 cup. Place pear halves in a medium bowl. Pour hot juice over pears and chill for several hours, turning fruit ..

1. Peel the pears, leaving the stalks intaa; rub them all over with the lemon half to prevent discoloration. 2. Stud each pear with 4 cloves. Stand them upright in a pan; add the cinnamon stick, wine and sufficient water just to cover the pears. 3. Bring to ..

Beet and pear salad is juicy and healthy vegetable fruit salad. Made with canned beets and pears, drained and tossed with red onion in vinegar and oil, this vegetable fruit salad is delightful and nutritious. Served with added blue cheese, the beet and pear ..

Combine all the ingredients in a large heavy stainless steel or enameled saucepan, bring to a boil, skimming, and simmer, stirring occasionally, for 45 minutes to 1 hour or until the chutney is thick and brown. Transfer to sterilized jars, filling to within ..

Arrange radicchio in a salad bowl. Top with pear slices and cheese sticks. Cut leek into thin strips and pile them in the centre. Whisk oil and vinegar together in a small bowl, pour the dressing over salad and serve, garnished with dill, if

Combine first 4 ingredients in a small bowl; stir with a whisk until well blended. Place 1 cup watercress on each of 2 salad plates; top each evenly with pear slices and 1 tablespoon walnuts. Drizzle vinaigrette evenly over

1. Use kitchen scissors or a sharp knife to snip bacon crossways into fat matchsticks. Heat a small frying pan on a medium heat, add the bacon, then dry-fry for about 10 mins, until the fat has run and the bacon is crisp. Tip into a large bowl. 2. To make the ..