88059 summer peaches pears wine spices Recipes

pears (firm ), white wine, sugar, vanilla bean , cut lenghtwise, cinnamon stick (about 2 inches), lemon , juice of, lemon , zest of

peaches or 1 package orange jell-o, boiling water, ripe peaches, sliced, honey, almond extract, topping or 1 cup whipped cream, fresh mint , additional peach slices or raspberries, optional

peaches, firm , unblemished, fresh lemon juice, fresh orange juice, pure maple syrup, raspberries

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

vertically sliced red onion, ripe peaches, pitted and cut into wedges, heirloom beefsteak tomatoes, cut into thick wedges, heirloom cherry or pear tomatoes, halved, sherry vinegar, extra-virgin olive oil, honey, salt, freshly ground black pepper, crumbled feta cheese, basil leaves or torn basil

celimix gluten-free flour, baking powder, salt, butterscotch chips, arrowroot, warm water, juice (reserved from canned peaches), vegetable oil, rice milk, ripe pear , core removed, and chopped, canned peach halves, chopped

olive oil, red onion, diced, garlic, minced, peaches - pitted and diced, pear - peeled, cored, and diced, honey, curry powder, salt and pepper to taste

sliced fresh peaches or 1 (20 oz) can canned peaches, drained, sugar, flour, salt, melted margarine, baking powder, milk

pear vodka or pear brandy, spiced rum, pear nectar , apple juice, or orange juice, cinnamon sugar, garnish: sliced pear

fresh large yellow peaches (ripe ), fresh large pears (ripe , bosc or bartlett preferred), beaujolais wine (or any other fruity, full-bodied red wine) or 1 3/4 cups merlot (or any other fruity, full-bodied red wine), orange zest (2-inch x 1-inch), lemon zest (2-inch x 1-inch), granulated sugar, freshly ground nutmeg, cinnamon stick, fresh ginger, peeled, vanilla bean , split length-wise, dark raisins, fresh whipped cream (garnish ) or plain yogurt (garnish), toasted walnuts (garnish )

peach nectar, pear nectar, seltzer water, vodka , optional, peach schnapps , optional, ice, peach or pear slices, for garnish

apricots , peaches, pears, pineapple or fruit cocktail in any combination, packed in juice, fresh lemon juice, frozen yogurt or fruit sherbet

sheet frozen puff pastry, egg, lightly beaten, water, pear halves, drained and thinly sliced lengthwise, sugar, pear liqueur , optional, butter, cubed, peach preserves, peach nectar, baking sheet, rolling pin, pastry brush, microwave-safe bowl

fresh thyme, leaves removed and stems discarded, plus 1 whole sprig for garnish, ice, plus more for serving, sauvignon blanc, peach nectar or peach puree, peach-flavored vodka, fresh lemon juice (1 tbsp), agave nectar, peach slice, for garnish

sliced peaches, pear halves, cider vinegar, salt, cinnamon sticks (3 inches), broken, whole allspice, seedless red grapes, halved

strawberry gelatin (jello), boiling water, frozen concentrated lemonade, thawed cool whip (can use the lighter versions), sliced peaches, pears

diced (1/2 in.) peeled firm-ripe peach or nectarine, diced (1/2 in.) peeled firm-ripe pear, chunks (1/2 in.) red bell pepper, chopped red onion, cider vinegar, honey, chopped fresh basil leaves, ground cinnamon, cayenne, ground allspice

this is from 1 of my cookbooks , i have made desserts pretty close to this., pears, fresh pears ( 4 servings), white wine, water, sugar, peel pears and remove core from the bottom, leaving stem intact. bring water, wine and sugar to a boil in a saucepan just large enough to hold pears. simmer pears in syrup just until tender (about 5 min.). let pears cool in cooking liquid. set aside., sabayon sauce, sauternes wine, divided, whole egg, sugar, divided, cornstarch, egg yolk2 tbsp. pear liqueur, bring 2 cups wine to a boil. add 1/4 cup sugar and simmer on low heat., mix remaining 1/4 cup wine , 1/4 cup sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is dissolved. add some of the hot wine to mixture, stirring with a whisk (this is called tempering so you don tsp cook egg), then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. continue whisking to prevent eggs from scrambling. when sauce is thick remove from heat and add liqueur., raspberry sauce, good raspberry preserves, raspberries, frozen, thawed, combine preserves and thawed raspberries and beat well. strain through a fine sieve and remove seeds., serve , remove pears from syrup and drain well . divide sabayon sauce in 4 dessert dishes. stand pears upright in sauce and spoon raspberry sauce over pears.