15031 pear roquefort caramelized galette Recipes

egg whites , whisked until frothy, roquefort cheese, creme fraiche, shortcrust pastry, chopped fresh rosemary leaf, salted butter, pears, peeled, cored and cut into 1/2-inch slices, cumin seed, extra rosemary (to garnish ), egg yolks, beaten with 1 tbsp of milk, salt, fresh ground pepper, stilton cheese (optional) or gorgonzola (optional) or blue vinney cheese (optional) or shropshire blue cheese (optional) or danish blue cheese (optional) or bleu d auvergne cheese (optional)

vanilla bean , split lengthwise, water, sugar, lemon peel, firm but ripe pears (about 2 lb), peeled, halved, cored, sugar, water, warm whipping cream, chilled whipping cream, powdered sugar, vanilla extract, thick slices from purchased 12-oz lb cake, sliced almonds, toasted

pear halves, drained and 1/2 cup liquid reserved, caramels , unwrapped, butter, yellow cake mix, water, vegetable oil, eggs, chopped nuts

pears , stems attached, water, orange juice, sugar, cinnamon sticks (3 inches), lemon, fat-free caramel apple dip

pears, peeled and sliced, tart apples, peeled and sliced, sugar, ground allspice, sugar-free caramel topping, quick-cooking oats, brown sugar, king arthur unbleached all-purpose flour, cold reduced-fat butter, chopped walnuts

butter, dark brown sugar, pears, halved and cored, sour cream, coarsely chopped toasted pistachios (or your favorite nuts)

butter, dark brown sugar, pears, halved and cored, sour cream (optional), coarsely chopped roasted pistachios (or any other nut) (optional)

bosc pears (around 6 oz each), coarse salt, white sugar, unsalted butter , cut into little pieces, heavy cream

firm pears, peeled and cored, sugar, butter, whipping cream

french butter pears, orange juice, fresh mint, for garnish, butter, sugar, egg, beaten, molasses, all-purpose flour, baking soda, ground cinnamon, ground ginger, salt, water, sugar, water, butter, heavy cream

sweet onions, thinly sliced (about 2 lb), butter or margarine, melted, salt, freshly ground pepper, refrigerated piecrusts, firm bosc pears, peeled and thinly sliced, all-purpose flour, coarsely chopped pecans, crumbled roquefort cheese, egg, lightly beaten

chopped pecans, butter, brown sugar, heavy whipping cream, prepared angel food cake , cut into 12 slices, vanilla ice cream, pear halves, drained

pears, superfine sugar (lacking this run some granulated sugar through your food processor to make superfine, if using a blender do not let the sugar get too hot while grinding or it will melt), dechlorinated water (to dechlorinate water let stand in an open container overnight for the chlorine to evaporate)

crushed gingersnap cookies (about 30 cookies), butter, melted, cream cheese, softened, brown sugar, sour cream, dulce de leche, cornstarch, eggs, lightly beaten, pears, peeled and cut into 1/4-inch slices, ground ginger

dijon mustard, red wine vinegar, minced shallots, extra virgin olive oil, salt and pepper, to taste, endives , center removed and julienned, pears, cored and cut into medium dice, shelled walnuts, crumbled roquefort cheese

french butter pears, orange juice, gingerbread , recipe follows, caramel sauce , recipe follows, fresh mint, for garnish

pears, not peeled, firm but ripe, lemon juice, sugar, divided, fat-free half-and-half, dark chocolate bars, coarsely chopped, vanilla, fat-free frozen yogurt or 1 1/2 cups low-fat vanilla yogurt

butter, at room temperature, brown sugar, generous pinch ground cinnamon, comice or anjou pear, navel orange, halved