pear recipes dessert uk

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dessert first: TWD: French Pear Tart

My post for Tuesdays with Dorie is almost a week late because I didn't have a tart pan. I know, I know, I didn't have to have one, but I wanted to half the recipe because I have gained about five pounds since starting this blog. As a result, I have started back running. Anyway, I digress... I bought small tarts plans and I am so glad that I did. They are were so cute, so small, so everything. These tarts were so good. I devoured one as soon as they came out of the oven. I think this is my favorite dessert I have made from Dorie's book. No wonder she picked it. Go check out Dorie's own creation and the original recipe at her blog.

TAGS: Book,Dessert,Recipe

Pear Recipes - Martha Stewart Food

<1 of 41 In Season: Pears are available year-round in many markets, though their peak season begins in late summer and lasts through January. What to Look For: Pears vary in color depending on the variety, from green-yellow Comice to pink-blushed Bartletts to pebbly copper-brown Boscs. Choose pears that are firm with no soft spots or blemishes. How to Store: Pears are unique in that they are best when picked unripe and then allowed to ripen off the tree. Choose hard pears and leave on a counter to ripen.

TAGS: Food,Brown

Ms. Glaze's Pommes d'Amour : December 2007

Although there is something magical about walking into a warmly lit bookstore and finding a book that ends up relating to your life more than expected, missing the holiday shopping chaos and buying online is a close second. Here are my book picks for the holidays that I have selected from bloggers I enjoy, foodies I admire, and novelists who transcend time with words. I like to support publishing companies that are either local (Bay Area) or small and spirited that might or might not appear on the New York Times best seller list. David Lebovitz worked for Chez Panisse as a pastry chef for fifteen years and now resides here in Paris. His blog is spirited, funny, and warm chronicling his food adventures in Paris. His six cookbooks fall nothing short of fabulous with the same beautiful photog

TAGS: Paris,Chef,Chez Panisse,Michelin Guide,Irène Némirovsky

Dessert wines and recipes for Apple Tart, Apple Pear Pie, and Baked apples on StarChefs.

Fall Fruit and Dessert Wine By Kylene Keith Dessert wines are a mystery to many, fueled by the myth that dry wines are the more sophisticated choice. In fact, dessert wines can be a treat on their own or they can enhance the enjoyment of what is arguably the best part of the meal. No, we're not talking about a glass of white zinfandel with your chocolate cake. We're talking about the quality dessert wines that are now being produced in large volume all over the world - wines that have the power to enhance the final course of a meal by adding new flavor elements just as a dry wine can "make" a savory dish. Delicious dessert wines have enough acidity to balance the sweetness. A dessert wine that is sweet with low acidity would seem cloying and almost syrupy, while a dessert wine that is swee

TAGS: Wine,Apple,Chocolate,Dessert wine,Raspberry

............. - TMZ Community Member

Carve and serve as usual, and serve with Shrimp-Andouille Dressing, Spiced Baked Sweet Potatoes and Pears with Bourbon-Cane Syrup Glaze and some crispy haricots verts (steamed in a little stock) for a grand Creole holiday feast. And how about some pecan pie for dessert. 798 days ago. Oh, who cares.

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Blueberry Eton Mess - Cook sister!

There are some things that simply should not be messed with. Just ask the Coca-Cola Company. In 1985 they decided to take the formula for Coca-Cola that had made them a fortune since Atlanta drugstore owner John Pemberton develoed it in 1885 and tweak it as a centenary celebration - on other words, they decided to mess with it. They tweaked a little here and tweaked a little there, and came up with new coke and the public hated it. Within three months, they had to re-release the old recipe Coke as Classic Coke. Lesson learnt? If it aint broke, dont fix it. Similarly, there are some recipes that just should be left alone. Caesar salad is a good example. It is the height of simplicity, relying purely on good ingredients to create a classic and umami-rich dressing for lettuce,

TAGS: Coca-Cola,The Coca-Cola Company,Dessert,Baked beans,Recipe

Easy Desserts

We can almost guarantee that these poached pears will be a big hit the next time you need new and easy desserts. Vanilla Poached Pears Ingredients 2 cups good quality sherry 1 vanilla bean pod 6 ripe pears 2 teaspoons arrowroot 2 teaspoons vanilla 1/4 cup chopped almonds Preparation In a large sauce pan over low heat, bring the sherry and the vanilla bean pod to a simmer. Carefully peel the pears leaving the stems. Carefully stand the pears in the pan and spoon the cherry over them. Cover tightly to keep the moisture in and simmer to poach the pears, turning occasionally and spooning sherry over them until tender, about 20-25 minutes Remove the vanilla beans. Cut open the beans and scrape out the seeds. Set the seeds aside. Gently remove the pears from the sherry and place on serving dishe

TAGS: Dessert,Almond,Bean,Recipe,Sherry

These summer cookbooks will keep you in the kitchen

The Brokeass Gourmet Cookbook: Recipes to Keep Your Taste Buds Happy and Your Wallet Thick, by Gabi Moskowitz (Egg & Dart, 2012, $16.95, paperback). The voice of this budget-concious lifestyle blogger is engaging, and her recipes are basic, appealing and cost-itemized. She includes cocktails, wine and suggested menus. But the price of seemingly inexpensive foods, such as green onion nan with chutney, works out to almost $2 per portion. And about that recipe: Girlfriend could have spent a little more time proofreading. The Farm: Rustic Recipes for a Year of Incredible Food, by Ian Knauer (Hirsheimer & Hamilton, 2012, $30). Former Gourmet magazine recipe tester Knauer draws inspiration from his family farm in Pennsylvania to create straightforward dishes that are greater than the

TAGS: Kevin Spacey,Meat,Voice acting,The Washington Post,Woody Harrelson

The Durango Herald 05/09/2012 - A wine time in Durango

Devereaux also paired a dessert-like Gabbiano Moscato wine with a creamy Gorgonzola dolloped on a sun-dried pear and lightly drizzled with local Colorado Bee Tree raw honey for a classic teaming of contrasting flavors and textures.

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Gorgonzola with Walnut Compote

You can easily put together a cheese platter with 2 or more choices. Simply vary the cheeses by milk (cows, goats, sheeps or a blend), texture (creamy to firm) and flavor (mild to strong). For example, assemble a farmhouse cheddar, a fresh goat cheese and a pungent blue. Serve with wedges of pear or apple and toasted almonds. Toast the walnuts Remove the cheese from the refrigerator and let come to room temperature. Preheat an oven to 325F. Spread the walnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until they have darkened slightly and are fragrant, about 10 minutes. Make the compote In a small saucepan over medium-low heat, combine the walnuts, dates, honey and water and heat until the mixture loosens, then starts to melt together, about 3 minutes

TAGS: Compote,Almond,Dessert,Business,Fresh Water