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This is a dessert made with fresh pears, but instead of making a classic sugar syrup, it's made with read wine. The pears can be used as a stuffing in a boar or a deer, but use the sauce instead of the coulis on the side of the dish.
Ingredient List for 2 servings:
2
Firm pears
250
ml
Red wine
100
ml
Water
3
tablespoons
Brown sugar
1
Clove
1
Cinnamon bark
1
pinch
Pepper
Instructions:
Peel and divide the pears in half.
In a casserole pour the wine, water, and spices. When it's boiling reduce the heat and place the pears in the casserole. Cook for 15 minutes
Check the pears regularly by pricking them with a sharp knife.
Drain the pears and place them in a dessert bowls.
Continue to boil the mixture in the casserole until it becomes like syrup in texture.
Sprinkle some of the coulis on top of the pears.
A selection of recipes from the same country.
This recipe is from
France
This is a homemade remake of the traditional French Bûche de Noël. Instead of a big log it's made in small single portions. The fun part is to do the decoration on top of the cake, and sense you have many small logs you can decorate them all different from each other if you like.
This cake is considered magical because the cake has three different layers, but only require on batter. This might have more to do with science than magic but it is still amazing when you see the result. The cake has a soft fluffy bottom, a creamy middle and a dense top, or you can have it the other way around if you prefer.
Small delicious saffron bredele ”Alsatian Christmas cookies” shaped as balls, that are a bit chewy in the center. Goes very quick to prepare and the best part is that you can keep them for weeks. Perfect to serve for advent when you lit the candles.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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