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And with most poached/roasted pear desserts (and I've made about 2 dozen) it was not heavy and filling. Cover with lid; microwave at HIGH 2 1/2 minutes or until thoroughly heated. Transfer pears cut-side up to serving plate, add cheese and spoon juices from baking dish over pears. Although the left overs weren't quite as good as the first night. Arrange pears cut-side down in one layer and roast until tender, about 20 minutes. Place the raspberries in a 3-quart casserole. Transfer the pears to a plate or baking sheet and set aside. The microwave cooks the pears with just a bit of liquid, so they don't losoe any of their sweetness. Poached Pears In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise. Remove from the heat. Pour balsamic vinegar over pears and roast 5 additional minutes. Bring to a simmer and reduce by 1/3 (about 15 minutes). They still got eaten. Increase the heat to medium and simmer the sauce until reduced by half, thickened, and sticky, 2 to 3 minutes. Drizzle pears and cheese with honey. Serve the poached pears, half a pear per person, with vanilla ice cream and a drizzle of the balsamic sauce. https://www.epicurious.com/recipes/food/views/arugula-and-roasted-

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