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In the early 19th century, a recipe already existed, known as "old wife pear compote". The pears were cooked in a pan with red wine, sugar, a piece of cinnamon and cloves. Once cooked, the pears would develop wrinkles, thus the name "old wife". [6]
In Mennonite culture, dried-fruit compote is known by the Plautdietch name pluma moos. The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. The syrup may be made with wine, as in one early 15th-century recipe for pear compote. [5]
He uses ¾ cup of all-purpose flour, 3 tablespoons of chopped candied ginger, ⅓ cup of light brown sugar, ¼ cup of turbinado sugar, ¾ cup of chopped pecans, ½ cup of old-fashioned oats, ¼ ...
Air Fryer Cinnamon Crunch Granola. ... A compote might sound like a lot of work for breakfast, but it's actually pretty simple. Made with a mixture of fruit (fresh or frozen), water, and sugar ...
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To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.
Twice Baked Gorgonzola Soufflè with Caramelised Pear and Vermouth Fondue Main Confit Duck Breast with Spiced Couscous, Wilted Greens and Sour Cherry & Star Anise Sauce Dessert Kulfi Brûlée with Pistachio and White Chocolate Macaroon SA Paul & Mel 7: 6: 8: 7 — 7 9 7 7 8 8 74: 1st Safe Ep 5 15 February Left of Centre; Dishes Entrée
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