Bosc pears are a good choice for this bistro-style dessert because they have a creamy texture that holds up well during cooking. This recipe serves 4 but can easily be halved. Serve them at room temperature or reheat them just before serving; either way, this dessert will shine. See note for serving suggestions. Recipe from … Continue Reading →
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 →
Recipe from Chris Macias, Sacramento Bee. 1/2 pound fresh cranberries 1 apple (pippin, Granny Smith or Gala), peeled, seeded and chopped into 1/4-inch pieces 1 tablespoon orange zest 1 teaspoon lemon zest 1/4 cup orange juice 1/2 cup sugar 1 teaspoon pure vanilla 1 cinnamon stick 1 teaspoon crystallized ginger, minced 1-1/4 cups water, divided … Continue Reading →
Recipe from about.com. Whether it’s a dietary restriction for specific health reasons or just trying to limit your sugar intake in general, this is a delicious low-calorie sangria recipe. Look for agave nectar in the health aisle of most supermarkets. 1 bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz) 1 lemon cut … Continue Reading →
Consider some rosy rhubarb and grapes for this summer cooler. From “The Best Sangria Recipes, Indian Summer.” 1 bottle (750 ml) dry red wine 1/2 cup pineapple juice 1/2 cup fresh orange juice 1/3 cup dry white wine 1/4 cup gin 1/4 cup light rum 1/4 cup Cointreau or Triple Sec 1/4 cup brandy 2 … Continue Reading →