Sentences with phrase «poached pears in»

I poached the pears in water with sugar, lemon juice and a cinnamon stick.

Contestant Manon Houle dipped poached pears in chocolate to top a chocolatey caramelized nut pie.

sesame coated almond and raisin balls, these poached pears in a spiced honey syrup, and this lemon - vanilla yogurt cake.

By poaching the pears in wine and lemon juice and by choosing a white onion (with a little more bite than yellow or red) and adding a little balsamic vinegar to it as it cooked, I toned down the sweetness factor just enough.

Not exact matches

Traditionally poached pears are cooked whole in a saucepan, but I decided to take a shortcut which still produces the same effect.

We'll have to save a few for dessert — maybe poached pears peeled and simmered in a light syrup with a little cognac.

This made for an amazingly flavorful poaching liquid, and it definitely came through in the delicious pears!

Poached pears are not only a great appetizer but also great in desserts and even fantastic in salads and side - dishes.

Poaching fruit in of itself is pretty easy — all one really does is simmer a fairly meaty fruit like apples or pears in a sugary syrup concoction until beautifully tender.

In fact, the pears taste better after sitting in their poaching liquid for a few days (and they will keep for up to 5 days), so make them ahead of time and enjoy a little less stress on the day your guests arrivIn fact, the pears taste better after sitting in their poaching liquid for a few days (and they will keep for up to 5 days), so make them ahead of time and enjoy a little less stress on the day your guests arrivin their poaching liquid for a few days (and they will keep for up to 5 days), so make them ahead of time and enjoy a little less stress on the day your guests arrive.

ingredients: for the poached pears: 1 lemon, zested in large strips and juiced 1 stick cinnamon 2 pounds hard pears, peeled, cored and sliced 1 cup white wine 1 1/3 cups sugar

Here are some of the recipes I've tried: Swedish Meatballs with Mushroom Gravy, Butternut Apple Mash, Ukrainian Borscht, Fish Tacos, Oxtail and Collard Greens, Smothered Okra, Caribbean Spiced Shredded Beef, Shredded Chicken in Nomato Sauce, Pomegranate Poached Pears....

Desserts: Blackberry - Red Wine Chocolate Cake by Love & Olive Oil Chocolate - Pinot Noir Fondue by Noble Pig Blackberry Cabernet Granita by The Kitchn Blackberry - Cabernet Sorbet by Gim me Some Oven Sugar Free Blackberry Cabernet Ice Cream by Christine Cooks Merlot Cream Cheese Brownies by Taste as You Go Cherry Cabernet Brownies by Better Homes and Gardens Chocolate Red Wine Cupcakes by Teacher by Day... Chef by Night Chocolate Red Wine Cupcakes with Red Wine Buttercream by Sensual Appeal Red Wine Poached Rhubarb by David Lebovitz Strawberries with Cabernet - Black Pepper Syrup by Rustic Kitchen Red Wine Chocolate Cake by Smitten Kitchen Ripe Figs in Spiced Red Wine Syrup by Sippity Sup Blueberry Cheesecake Cabernet Popsicles by Endless Simmer Goat Cheese Custard + Strawberries in Red Wine Syrup by David Lebovitz Red Wine Chocolate Truffles by Sprinkle Bakes Red Wine Truffles with Dried Cherries by Art of Dessert Wine Poached Pears by eCurry Vegan Chocolate Merlot Mousse by Go Dairy Free

Breakfast: Oeufs en Meurette (Poached Eggs in Red Wine Sauce) by My French Kitchen Finnish Pancake with Raspberry Red Wine Sauce by Off the Meat Hook Yogurt with Red - Wine Poached Nectarines by 80 Breakfasts Spiced Pear Bread Pudding with Red Wine Glaze by Poor Girl Eats Well

Gougères Kale and raisin salad Butternut squash macaroni and cheese Roasted za'atar root vegetables with dijon aioli Cauliflower mascarpone mashed potatoes Mushroom, rosemary, lemon, and chicken sausage dressing Cranberry - maple sauce Tarragon and thyme butter roasted turkey White wine giblet gravy Seared maple brussels sprouts Butternut squash snack cake with brown sugar fudge frosting Maple cream shortbread tart Butterscotch, poached pear, and apple pie in a cheddar crust

While living in the south of France, I often saw Poached Pears with Raspberry Coulis on dessert menus of upscale restaurants.

Place the pears in the poaching liquid, cover with a lid and poach on gentle rolling heat for 15 - 20 minutes until a knife easily inserts into the pear.

Recipes include: Breakfast and Snacks: Green Smoothie, Green Juice, Cherry Ricotta Bake, Brazil Nut Oat Yogurt, Cocoa Buckwheat Granola, Apple and Carrot Breakfast Salad, Chestnut and Buckwheat Crepes with Leeks and Mushrooms, Strawberry Oat Milk Smoothie, Amaranth Pumpkin Porridge, Key Lime Breakfast Parfait; Zucchini, Chocolate and Blueberry Pancakes; Matcha Kiwi Smoothie, Carrot Orange Muffins, Turmeric Ginger Tea, Fig Bars, Kale and Mustard Muffins, Chocolate Hemp Bars with Prune Caramel Savories: Fava Bean, Quinoa and Mint Salad, Miso and Raspberry Forbidden Rice Salad, Strawberry Soba Salad, Large Autumn Salad, Summer Bounty Salad, Roasted Kala Chana Hummus, Chunky Beet Sauerkraut, Cranberry Chutney, Marinated Stuffed Poblano Peppers, Peach and Avocado Summer Rolls Soups: Black Lentil and Butternut Squash Chili, Avocado Cilantro Soup, Roasted Chestnut Soup, Golden Gazpacho, Pappa al Pomodoro, Lazy Sweet Potato Dumplings in Broth, Creamy French Bean Soup, Apple Anise Soup Mains: Fingerling Potato and Rosemary Flatbread Pizza, Beet and Buckwheat Gnocchi, Squash Blossom Quiche, Fava Bean Quinoa Cakes, Tarragon Millet and Pear Stuffed Squash, Coconut Black Rice with Grilled Peaches, Colorful Tacos, Citrus Broccolini with Cardamom Tofu, Cauliflower Pie, Broccoli Rabe Focaccia, Tarragon Pistachio Falafel with Grilled Peach Salsa, Black Bean Pasta with Cherries and Dandelion, Chickpea Crepes with Mango Salsa, Asparagus and Kohlrabi Tart, Butternut Squash Fritters, Heirloom Tomato, Olive and Basil Tofu Souffle, Chanterelle Mushroom and Rutabaga Tartlets, Zucchini Spaghetti with Nectarines and Pumpkin Seed Pesto, Caramelized Fennel and Fig Pizza, Celeriac Garbanzo Stew with Slow - Roasted Tomatoes, Mediterranean Dolma Tea Time: Mango Lime Tartlets, Roasted Plum Ice Cream, Rum and Raisin Bundt Cakes, Rhubarb and Rosemary Tart, Lemongrass Raspberry Trifle, Berry and Chocolate Crisp, Lemon Bars, Persimmon and Chocolate Loaf, Apple and Blackberry Cobbler, Thumbprint Cookies, Pink Salt Chocolate Mousse Tart, Earl Grey Poached Pears with Hazelnut Panna Cotta, Swirled Acai and White Chocolate Cheesecake, Fall Sorbet Trio, Blood Orange Chocolate Cakes, Apricot and Lavender Tart, Cocoa Nib Cookies, Peach and Raspberry Tartlets, Fig Cupcakes, Black and White Chocolate Cups Play Time: Avocado and Strawberry Popsicles, Everything Halva, Vegetable Miso Soup, Thunderstorm Cookies, Spinach and Quinoa Blinchiki, Garbanzo Chocolate Pops, Animal Cookies, Whole Grain Crust Mini Pizzas, Sweet Potato and Apple Doughnuts, Chocolate Milkshake, Flower Vegetable Tartlets, Pink Lemon Coconut Bonbons, Apple and Vegetable Chips, Beet and Chocolate Pudding, Quick Spelt Bread with Concord Grape Jelly

in red wine, then further soaked in the poaching liquid, which is finally reduced down to a syrupy glaze to pour over the pears.

Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm.

This is a slight variation on a favorite recipe on the site and in our cookbook, Poached Pears with Chocolate Raspberry Sauce.

Since it is a struggle for me to catch pears at their peak ripeness — they are either unripe and too hard or overripe and too soft — I choose to eliminate the unpredictability by poaching the pears on the stove or roasting them in the oven.

Put the pears into a sterilized 1 - quart (1 3/4 pint / 1 liter) jar, ladle in the poaching liquid to cover, leaving a 1/2 inch (1 cm) head space, let cool, cover, and seal.

I used agave syrup in place of honey when I discovered I had no honey and like others, I used a Honeycrisp apple in place of the pear as I was serving poached pears for desert.

The pears were poached in Seven Deadly Zins, a Lodi, California Zinfandel - Petite Sirah blend, the grapes of which are contributed by seven of Lodi's finest vineyards.

Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette

Rodelle also makes divinely tasty vanilla extract and plump vanilla beans, both of which flavor this luscious cheesecake from top to bottom in every layer — vanilla extract in the crust and sour cream topping, vanilla seeds in the filling, and vanilla pods in the poached pears.

The pears are poached in Port wine (or red wine) and honey, along with lemon peel and cardamom pods for flavour.

I love using tea leaves in my cooking as a way of introducing new, deep flavors into a dish, and the hint of bergamot in Earl Grey combines so well with the poached pear.

I love pears most when they are poached in something good.

For an elegant seasonal dessert, poach fresh pears in a spiced mixture of honey, citrus zest, and fresh cranberries.

Try our recipe for Pomegranate Poached Pears or Poached Organic Christmas Pears in Port Wine Sauce for a sweet poached treatPoached Pears or Poached Organic Christmas Pears in Port Wine Sauce for a sweet poached treatPoached Organic Christmas Pears in Port Wine Sauce for a sweet poached treatpoached treat today.

While the pear is being poached prepare the porridge in another small pot.

in red wine, then further soaked in the poaching liquid, which is finally reduced down to a syrupy glaze to pour over the pears.

1st course: Escargot and feta cheese in phyllo dough 2nd course: Blue cheese mousse, star of anise and vanilla poached pear 3rd course: Heart of Romaine bite with avocado Caesar dressing and Parmesan crisp 4th course: Petite Filet Mignon rossini, foie gras, black truffles, Madeira sauce & potato cake 5th course: Chocolate hazelnut mousse in a beggar purse, raspberry coulis