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Pluma Moos is a traditional Mennonite festive fruit soup served warm as a side dish or dessert on Christmas eve and morning by many families in Canada. Traditionally dried fruit was used but this recipe calls for canned fruit.
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I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears.
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Pears are simply poached in sweetened and spiced orange juice for a light, refreshing French dessert.
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This delectable salad is comprised of romaine hearts tossed with golden, caramelized pears and walnuts, strips of succulent prosciutto and a full-bodied orange vinaigrette.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Five spice is a popular Chinese spice blend consisting of Szechuan peppercorns, star anise, cloves, cinnamon, and fennel seeds. A little goes a long way, so use...
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Get Caramelized Pears with Rum Raisin Mascarpone Recipe from Food Network
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This take on poached pears infuses them with Blue Moon, with coriander and orange zest to help draw out its spicy citrusy flavors, and a malty-sweet Blue Moon...
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Cooked fruits and simmered compotes are among the simplest of French family sweets While they’re usually served with little more than heavy cream, crème fraîche, or plain yogurt, they can also be paired with rice pudding or French toast, moistening the pudding or toast with the poaching syrup and then spooning over the fruit.
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Get Arugula Salad with Pears and Gorgonzola Recipe from Food Network
Ingredients: juice, olive oil, gorgonzola, pecans
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Get Grilled Bartlett Pears A La Mode Recipe from Food Network
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Caramelized seasonal fruit and fresh thyme give allure to an all-American staple. And with only five ingredients, this clever dinner keeps your stress level (and grocery bill) low.