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Poached Pears

October 17, 2020 By Liz

Print Recipe
Poached Pears
My second favorite fall fruit ... pears! I love using fruits (and veggies) that are in season. And you know that I like easy-peasy! This dessert is simple, elegant and satisfying. The alcohol in the wine evaporates off in the cooking process. I think of this as a marriage of sangria...or perhaps mulled wine and pears. YUM!
Course Dessert
Servings
Ingredients
  • 1 1/2 cups Red Wine
  • 1 each Lemon, juiced
  • 1 each Naval Orange, slice off a few slices - about a 1/4 of the orange Juice the rest.
  • 1/2 tsp Vanilla Extract
  • 1 each Cinnamon Stick
  • 4 each Small Ripe Pears (any variety), peeled I also cut off a bit of the bottom so they stand up straight.
  • Whipped Cream, for garnish
Course Dessert
Servings
Ingredients
  • 1 1/2 cups Red Wine
  • 1 each Lemon, juiced
  • 1 each Naval Orange, slice off a few slices - about a 1/4 of the orange Juice the rest.
  • 1/2 tsp Vanilla Extract
  • 1 each Cinnamon Stick
  • 4 each Small Ripe Pears (any variety), peeled I also cut off a bit of the bottom so they stand up straight.
  • Whipped Cream, for garnish
Instructions
  1. In a saucepan just large enough to hold the pears, off the heat, combine the wine, the juice from the lemon and orange, the orange slices, vanilla, cinnamon stick, and cloves.
  2. Add the pears and bring to a boil.
  3. Reduce heat and simmer, uncovered, turning the pears occasionally until they're easily pierced with the tip of a knife, about 25 minutes.
  4. Using a slotted spoon, remove the pears and let them cool.
  5. Remove and discard the spices. Reserve the orange slices for garnish.
  6. Return the liquid to a simmer and cook until reduced and syrupy, about 20 minutes, depending on the size of the pan. Note: The sauce will be tart. You may want to add a touch of Stevia or honey to it.
  7. Transfer the pears to individual plates. Shown is a side plate from Livliga.
  8. Spoon the sauce over the pears. Garnish with a dollop of Whipped Cream.

Filed Under: Uncategorized

Pumpkin Mousse

November 28, 2018 By Liz

Print Recipe
Pumpkin Mousse
This is a great alternative to pumpkin pie and easier to make. No crust to mess with. It can be made the day before and you can also use sweet potato.
pumpkin mousse
Servings
servings
Ingredients
Mousse
  • 15 oz Pure Pumpkin Puree
  • 1 tsp Ground Cinnamon or to taste or pumpkin pie spice
  • 1 tsp Vanilla Extract
  • 3/4 cup Heavy Cream
  • 4 Tbsp Granulated Sweetener sugar or a low carb substitute
Topping
  • 1/4 cup Heavy Cream
  • 1 tsp Rum (optional)
  • 1/4 tsp Ground Cinnamon (optional) or Ground Ginger Snaps to garnish
Servings
servings
Ingredients
Mousse
  • 15 oz Pure Pumpkin Puree
  • 1 tsp Ground Cinnamon or to taste or pumpkin pie spice
  • 1 tsp Vanilla Extract
  • 3/4 cup Heavy Cream
  • 4 Tbsp Granulated Sweetener sugar or a low carb substitute
Topping
  • 1/4 cup Heavy Cream
  • 1 tsp Rum (optional)
  • 1/4 tsp Ground Cinnamon (optional) or Ground Ginger Snaps to garnish
pumpkin mousse
Instructions
  1. Prepare the topping: In a small bowl, beat the heavy cream with the sweetener and rum until soft peaks form. Cover with plastic wrap and refrigerate.
  2. In a medium bowl, beat the heavy cream with the sweetener until soft peaks form. Set aside
  3. In a large bowl, whisk together the pumpkin, cinnamon and vanilla.
  4. Use a rubber spatula to gently fold the whipped cream into the pumpkin puree.
  5. Divide evenly amongst 6 small dessert bowls. Refrigerate for 1 hour
  6. Serve with a dollop of whipped cream and a sprinkle of cinnamon. Enjoy!

Filed Under: Recipes

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