Courtesy Sara Moulton 750-milliliter bottle fruity red wine, such as Beaujolais 1/2 cup fresh clementine or orange juice 1/2 cup unsweetened pomegranate juice 1/2 cup Grand Marnier liqueur 1 firm pear with the skin, cored and cut into 1/2-inch cubes (about 2 cups) 2 clementines or 1 orange, quartered lengthwise and thinly sliced crosswise … Continue Reading →
Adapted from Better Homes and Gardens. 1/8 cup chopped onion 1/2 cup water 1 teaspoon instant chicken bouillon granule 1/2 cup of canned pumpkin 1/2 cup half-and-half or light cream 3/4 cup pear nectar (A thick, sweet juice that is extracted from pears. Bottled pear nectar can be found in most supermarkets.) 1/8 teaspoon ground … Continue Reading →
3 tablespoons butter or extra virgin olive oil, or a combination 1 medium carrot, peeled and diced 1 medium onion, peeled and diced 1 medium potato, preferably high-starch (“russet” or “baking”), peeled and diced 1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme Salt and black pepper 4 medium zucchini, trimmed and diced … Continue Reading →
This cake is delicious warm from the oven but tastes even better after a couple days. 3 eggs 2 cups sugar 2 teaspoons vanilla 1 cup vegetable oil 3 cups flour 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon cardamom 3 pears, peeled, cored and chopped into 1/2 – to 1-inch dice. 1 cup … Continue Reading →
You could finish a supper of beans and ribs on a high note with this dessert, or bring it in as the finale of a fancy dinner party. 1 1/2 pounds (4 to 5) firm-ripe Comice, Anjou or Bartlett pears, peeled and cored 3 to 5 tablespoons fresh lemon juice (to taste) Shredded rind of … Continue Reading →