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Ice Cream with Figs Poached in Port and Star Anise

Ice Cream with Figs Poached in Port and Star Anise


  • 1 750-mL bottle tawny Port
  • 16 dried Calimyma figs, stemmed, each cut into 8 wedges
  • 1 vanilla bean, split lengthwise
  • 8 4x1/2-inch strips lemon peel (yellow part only; from 2 lemons), removed with vegetable peeler
  • 3 pints vanilla ice cream

Recipe Preparation

  • Combine first 7 ingredients in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat and simmer until figs soften, stirring occasionally, about 15 minutes. Using slotted spoon, transfer figs to bowl. Increase heat to high and boil poaching liquid until syrupy and reduced to 1 1/3 cups, about 20 minutes. Pour syrup over figs in bowl. Cool. Refrigerate until cold, at least 2 hours. DO AHEAD Can be made 4 days ahead. Cover and keep refrigerated.

  • Scoop ice cream into dessert goblets. Remove star anise and vanilla bean from fig mixture. Spoon figs and syrup over ice cream and serve.

Reviews Section

How To make Figs In Cabernet Sauvignon with Almond Ice Cream

Figs are caramelised and gently flavoured with balsamic vinegar and rosemary. A fantastic dinner party dish.

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Pavlova with Rosewater Whipped Cream and Wine-Poached Figs

Elegant, crispy and light pavlovas are topped with a delicate, rosewater infused whipped cream, wine, orange and cinnamon poached figs, and then drizzled with the reduced red wine poaching sauce. Once baked, the pavlovas keep, dry and at room temperature, for a day or two, which means you can prepare ahead and then serve these stunning desserts whenever you want to.

· 1 cup superfine sugar
· 1½ teaspoons cornstarch
· 4 large egg whites, at room temperature
· ¼ teaspoon fine sea salt
· ⅛ teaspoon cream of tartar
· 1 teaspoon pure vanilla extract
· 1 teaspoon apple cider vinegar
For the rosewater cream:
· 2 cups heavy cream
· 2 tablespoons sugar
· 1/2-1 teaspoon rose water
For the red wine poached figs:

· 1 cup dry red wine
· 1/4 cup honey
· 4 green cardamom pods, slightly crushed
· 6 whole black peppercorns
· 2 strings orange peel long
· 1 cinnamon stick
· 8-12 large fresh figs

To serve:
fresh mint leaves
pomegranate seeds

1. Preheat an oven to 225°F and position a rack in the center. Line a baking sheet with parchment paper
2. Whisk the sugar and cornstarch together in a small bowl, breaking up any clumps of cornstarch.
3. In the bowl of a stand mixer fitted with the whisk attachment or with a handheld electric mixer in a large bowl, beat the egg whites, salt, and cream of tartar on medium-high speed until soft peaks form.
4. Bump the mixer up to high speed and gradually add the sugar mixture 1 tablespoon at a time with the mixer running.
5. Whip the egg whites until they are stiff and glossy, about 7 minutes there should be no discernible sugar granules. Add the vanilla extract and vinegar and mix for another 30 seconds.
6. Dollop the meringue onto the parchment-lined baking sheet in 7-8 equal sized circles. Use an offset spatula to tidy them. Make a shallow indentation in the center of each meringue, leaving a 1″ border around the edges this will be a “nest” for the rose cream and figs.
7.Bake the meringues for 60-70 minutes, until the outside looks dry and slightly creamy in color.
8. When the meringue is done, turn off the oven and prop the door slightly open let it cool completely in the oven. The meringue should feel firm and crackly on the surface, and the interior will be marshmallowy if it’s underdone, the marshmallow will be quite soft and the meringue may collapse when you add the whipped cream and toppings. When it has cooled, carefully peel it from the parchment paper and put it on a serving plate.
9. While the meringues bake + cool, whip the cream. Combine the sugar and whipped cream and whip in a mixer until peaks form, then add in the rosewater. Do not overwhip. Refrigerate until needed.
10. Make the poached figs: Combine the wine, honey and spices in a saucepan over medium-high heat. Bring the liquid to a boil, reduce to a simmer, and cook for 15 minutes.
11. Add the figs and simmer for about 10 minutes or until the fruit is tender but not soft or mushy.
12. Remove the pan from the heat, remove the figs to a dish and let cool.
13. Strain the liquid (discard the solids) and pour the strained liquid back into the pan.
14. Boil the liquid over high heat until it is syrupy. Let the syrup cool. set aside until needed.
15. Assemble the pavlovas: top each pavlova with a dollop of whipped cream. Top with 1-2 poached figs. Drizzle with the reduced syrup. Top with fresh mint leaves and pomegranate seeds, to serve.
*Pavlovas keep, once baked, 2 days at dry, room temperature. Once topped, they need to be served right away.

Pasta Garofalo and Niko Romito Recipes: Chocolate mousse with figs made with wine

Chocolate mousse with figs made with wine recipe.

A dessert that is very well-balanced, elegant and harmonic, with the flavors counteracting very well together. So let's get started!

We first chop the chocolate, melt it using a double boiler and let it steep. We put the isinglass in cold water to soak. We whip the heavy cream so that is it semi-whipped, cover with saran wrap and place it in the fridge. We separate the egg yolks from the whites, and add the yolks and the whole eggs to the double boiler. We add the sugar, turn on the stove, and start to whip making sure no air is let in, until we are able to write with the mixture using the whip. When the zabaione is ready, we add the isinglass that has been well squeezed, and stir with a whip so that it has all melted perfectly. We turn off the stove and let it cool down a little. We then move it into a container and add the melted chocolate, making sure they are roughly the same temperature, stirring from the bottom upwards with a spatula. Now we add the semi-whipped cream, stirring the same way. We place it all in a container, cover, and let it rest in the fridge for at least 5 hours. We prepare the figs by placing a small pot on the stove with red wine, cinnamon, pepper and lemon rind. When it starts to get warm, we add the sugar. Once it has melted, we turn off the stove and add the figs, leaving them in the liquid until it has cooled down. Then we cover it with parchment paper that is in contact with the liquid, so that the heat does not escape and the figs get perfectly cooked. When the figs are cold, we take them out of the wine, and cut them into cloves. We serve in soup plates, with the vanilla crema inglese (refer to base recipe) at the bottom, a quenelle of chocolate mousse and a drop of the cooked wine from the figs.

Ingredients for four people:

4 figs
500 g montepulciano wine
1 cinnamon stick
3 pepper corns
1 g lemon rind
200 g dark chocolate
250 g fresh heavy cream
2 whole eggs
3 egg yolks
20 g sugar
3,5 g isinglass
100 g creme anglaise (refer to base recipe)

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Barefoot Contessa's Lemon Ricotta Pancakes with Figs | Cook Like a Pro | Food Network

Spice up your pancake routine with lemon, ricotta and figs! There’s nothing better .

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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Lemon Ricotta Pancakes with Figs
Level: Easy
Total: 30 min
Active: 30 min
Yield: 14 pancakes

1 cup fresh whole milk ricotta
1 cup buttermilk, shaken
3 extra-large eggs
1/4 cup sugar
1 1/2 tablespoons grated lemon zest (2 lemons), plus extra for serving
1/4 cup freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
6 tablespoons clarified butter
8 to 10 ripe figs, 1/2-inch diced
Salted butter and pure maple syrup, for serving

In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.

Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.

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Barefoot Contessa's Lemon Ricotta Pancakes with Figs | Cook Like a Pro | Food Network

​Poached Figs Dessert with Cream by Sandeep Sreedharan | Food Recipe | How To Make | WebChef Finale

​Poached Figs Dessert with Cream by Sandeep Sreedharan | Food Recipe | How To Make | WebChef Finale :Just Like Sanjeev Kapoor's khazana recipes, #fame food also provides a bucket full of Indian recipes that are healthy and easy to cook. With the best chefs on board, learn how to cook and make some mouth watering dishes.
#WebChef competition has begun and the excited contestants hit the kitchen of the ITC Grand Chola, Chennai to prepare their four course meal. They have ended the course with their sweet and delicious desserts. Sandeep Sreedharan prepares Poached Figs with Cream which is ready to be served. To know the ingredients used and to learn the recipe, watch this video. Keep watching for more updates.

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Top 5 Foods You Should Eat Every Day In PCOS | Healthy Foods for PCOS | Fat to Fab

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Poached Pears in Red Wine Recipe

Poached pears in spiced red wine recipe - aromatic and delicious dessert.

5-6 firm large pears
1 bottle red wine (750ml)
1 cinnamon stick
1/2 tsp clove
2 star anise
3/4 (150g) cup sugar
1 vanilla bean (optional)

1. peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom.
2. In a medium size saucepan combine red wine, cinnamon, cloves, star anise and sugar. Place pealed pears in the liquid. Bring to a boil, reduce heat and simmer for 30-35 minutes. turning every 5 minutes to ensure even color, until pears are cooked but still firm
3. Cool to room temperature. cover and chill in refrigerator at least 2 hours. Drizzle each pear with few tablespoons syrup and serve.
• Before serving you also can simmer the syrup without the pears for another 15-20 min to get more syrupy liquid.
• You can serve in cold or at room temperature.
• I used medium size pears but I recommend to use large pears for better results.

Moroccan Chicken with Figs

A showstopper dish for entertaining - tender chicken braised with an aromatic blend of Moroccan spice, dried fruit, olives and pecans.

Copyright Manitoba Chicken Producers 2015
All rights reserved.

Ciao Italia 411- Dried Figs in Red Wine

How To Make Fig Chutney

Perfect for charcuterie boards, sandwich spreads or a toast accoutrement, fig chutney can go a lot further than just Indian food. Learn how to make it with our culinary chef in this tutorial.

1 lb fresh figs
1 red onion (finely diced)
1 honey crisp apple (finely chopped)
1/2 cup raising
12 oz red wine vinegar
1 cup sugar
Peel of ½ orange
1 tsp black pepper
1 tsp nutmeg
3 whole cloves
1 tsp mustard seeds
2 cinnamon stick
1 tbsp fresh ginger
1 fresh cayenne pepper (finely chopped)
Salt to taste

1. Peel and dice the onion into a small dice. Remove stem from the figs and cut in half. Peel apple and dice into small diced.
2. Heat vinegar and sugar in a heavy sauce pan, then add the rest of the ingredients and bring to boil.
3. Lower the heat and simmer for one hour, stirring frequently so it doesn’t stick to the bottom of the pan. Adjust seasonings-if needed add more sugar, vinegar and pepper to adjust the flavor.
4. Removed cinnamon stick and orange peel. Cool and store in a glass jar or Tupperware container and refrigerate. Chutney will keep for up to 5 days.

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Professional Baker Teaches You How To Make STRUDEL!

You've already learned how to make the best Caramel Apple Strudel in our last video, and now it's time to step it up to the next level with this Cabernet Poached Pear and Walnut Strudel recipe! Follow along as Chef Anna Olson walks you through every step you'll need to master to make these amazing and savory treats.

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3 cup Cabernet Sauvignon or Cabernet Franc wine
3 cup sugar
2 cinnamon sticks
3 whole star anise
4 Bartlett pears, peeled, halved and cored

8 sheet phyllo pastry
½ cup lightly toasted walnut pieces
⅓ cup unsalted butter, melted
1 egg whisked with 2 Tbsp water, for brushing
2 Tbsp sugar
¼ tsp ground cinnamon

1. Bring the wine, sugar, cinnamon sticks and star anise up to a simmer in a medium saucepot. Add the pears and place a piece of parchment directly on the surface of the liquid and let the pears poach on medium heat (just a few bubbles gently rising to the surface) until they pierce easily with a fork. Let the pears cool in the liquid and store them chilled in the poaching liquid until ready to assemble). If the pears are prepared a day or two ahead and left in the poaching liquid, they will take on the red colour all the way through).

2. Preheat the oven to 375 F and line a baking tray with parchment paper.

3. On a clean work surface, lay out one sheet of phyllo pastry and brush with a thin layer of melted butter. Place a second, third and fourth sheet of phyllo overtop, brushing each time with butter. Cut this in half. Strain the pears (you can reserve the poaching liquid to reduce as a syrup to serve with it, or pour it into an ice cream maker to make a lovely sorbet). Arrange 2 halves of a pear at the end of each of the two phyllo rectangles and sprinkle with walnut pieces. Tuck in the ends of the phyllo and roll up the pastry. Place this, seam-side down onto the baking tray, and repeat this with the remaining phyllo and pears. Brush the tops of the strudels with egg wash. Stir the 2 Tbsp of sugar and cinnamon together and sprinkle on top.

4. Bake the strudels for about 20 minutes, until they are an even golden brown. Slice the strudels on an angle to plate. The strudels can be served warm, at room temperature or chilled.

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Ciao Italia 711-r0451 Dried Fig, Pear and Pine Nut Pie

Prickly Pear Wine homemade. Cactus Fruit Wine. Healthy Homemade Wine NO Sugar Added. 8.7% Alcohol

Today we prepare a very special wine, the homemade PRICKLY WINE.
Since unfortunately no one collects prickly pears and now we are in the perfect season to make wine, why not try it? Don't hesitate to share your experiences by leaving a comment .
Here, on my website, you will soon find the written recipe:

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Super Moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe

Super moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist fruit cake Complete Written Recipe:

This fruit cake is a simpler and easier version of making a traditional fruit cake or old-fashioned fruit cake.
In this Easy fruit cake recipe we don't need any soaking of dry fruits but still the raisins,candied peels,cranberries and other dried fruits will be juicy and plumpy as they are boiled in liquid and then added into the cake batter.

This video will show you one of the least messy ways that we can make a fruit cake.We don't need any stand mixer/hand mixer to make this cake.A sauce pan and a wooden spoon are the only major tools to make this fruit cake.

In two steps we can make this super moist fruit cake batter.

Boil the dry fruits in a sauce pan with butter sugar and water.
Add all the rest of ingredients into this saucepan after its cooled.
Bake the fruit cake @ 320 F for 75-90 minutes.

The cake is so soft and moist and the aroma of spices makes this fruit cake, more flavorful.

This fruit cake recipe is one of my favorite recipes to make moist fruit cake.

Hope you liked this super moist fruit cake recipe.
Hope you will make this fruit cake for this christmas.
And please let me know how it turned out for you.

Advanced Happy Christmas to all My Lovely MerryBakers :)

Music: Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution license (

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WINE cocktail recipe | CHOCOLATE paint in a drink

In this poetic episode I show you a wine cocktail recipe that I created for the birthday of the greatest Slovenian poet, France Prešeren, who was born December 3rd, 1800. You’ll also learn how to add subtle chocolate taste with the chocolate paint in a drink. This is an easy trick that you can use to impress your friends and family at your next cocktail party. France Prešeren was a poet known who loved wine (a little too much) so I used that as the base of this cocktail. He was also known for handing out dried figs to children so they started calling him Dr. Fig. And the chocolate? Well who doesn’t love chocolate? And a dash of homemade orange bitters gives it just a hint of citrus, which works with all of the ingredients. So here is my wine cocktail recipe with chocolate paint and a simple dried fig liqueur.

Dr. Fig:
· 75 ml (2 ½ oz) Rhine Riesling wine
· 15 ml (½ oz) fig liqueur
· 1 dash orange bitters

Stir and strain in a wine glass garnished with chocolate paint.

Homemade fig liqueur:
· 200 g dried figs
· water
· 100 g sugar
· 200 ml (6 ¾ oz) vodka

Reconstitute 200 g of dried figs, in boiling hot water for 10 minutes, off the heat. Then drain the figs but keep the water for the dilution of our liqueur. Quarter the figs and place them in a sous vide bag. Add 100 g of sugar, 200 ml (6 ¾ oz) vodka and 140 grams of the fig water. Carefully seal the bag and create a vacuum and place it in the sous vide water bath, set to 60°C or 140°F for 5 hours. Then take out the bag and leave it to cool to room temperature (or even better, leave it in the fridge for additional 12 hours). Cut open the bad and filter through a cheesecloth before bottling. The figs can be used for a jam.

Chocolate paint:
· piece of chocolate, at least 70% cocoa

Place a small amount of chocolate in a bowl and heat it on indirect heat to avoid burning (eg. place in another bowl, partly filled with hot water). Once it’s soft and melted, get a brush and paint a strip of chocolate inside the glass. Place the glass in the freezer so the chocolate melts slowly while drinking the cocktail.

0:00 Intro
0:30 A Toast
1:03 Birthday wish
1:23 Homemade Fig Liqueur
4:20 Chocolate paint garnish
5:19 Dr. Fig cocktail
7:05 Tasting notes
7:47 Travel tip
8:06 Bloopers

I used wonderful wine from a local producer:

If you would like to see an episode about an inverted Clover Club, check out this link:

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Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist!

An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required! Plus tips on storage and feeding your Christmas cake.

Feeding your fruit cake in the weeks leading up to Christmas helps to build and intensify the flavour of the cake, and will ensure it's beautifully moist.

Oven Temp:
Bake in the oven at 150C/300F (fan) for 45 minutes, then 140C/275F (fan) for a further 60-75 minutes - until an inserted skewer comes out clean.

Alcohol-free Christmas Cake:
For a non-alcoholic version, you can replace the alcohol with cold tea, fresh orange or apple juice.
You can then feed the cake with either:
1. Cold tea
2. Fresh orange or apple juice
3. Ginger cordial mixed with water (2 tsp mixed with 2 tbsp water)
4. Rum flavouring mixed with water (⅛ tsp mixed with 2 tbsp water).
If you do this, don’t make the cake any earlier than November, as juice (as opposed to alcohol) could start tasting funny after more than a couple of months.

The full Christmas cake recipe is available on our site:

The easy fruit cake ingredients:
3/4 cup (175g) unsalted butter, chopped
1 packed cup (210g) light brown muscavado sugar
2 + 2/3 cups (400g) mixed dried fruit
1 cup (200g) glacé cherries roughly chopped
1 cup (100g) dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
1/2 cup (120ml) cherry brandy
1/2 cup (85g) ground almonds (coarsely ground - not the type that is like flour)
3 large eggs lightly whisked
1 + 2/3 cup (200g) plain/all-purpose flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice

To feed the Christmas cake:
Cherry brandy (1-2 tbsp per week)

#cake #christmasfood #christmas

5 Super Foods . That Can Heal a Fatty Liver . | iKnow

Foie Gras with Caramelized Apples Recipe | Drogo's Kitchen | Fine Food Specialist

In this edition of Drogo's Kitchen, we are cooking a delicious foie gras with caramelised apples, glazed with a caramel cream. This is a recipe inspired by the Michelin kitchen Drogo used to work in and you can recreate this gourmet dish in the comfort of your home!

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Fig in Mulled Wine With Orange Sorbet, by Refflets Pierre Gagnaire. French Fine Dining.

Fig in Mulled Wine Recipe By by Refflets Pierre Gagnaire. French Fine Dining in Dubai. For full recipe please expand more:


FRESH FIGUES 8 pces / ORANGE MARMELADE (from the market )

Red wine 500 gr
Porto 150 gr
Sugar 100 gr
Honey 100 gr
Orange juice/zest 1 pce
Lemon juice/zest 1 pce
Cinnamon 1 gr
Vanilla pod 1 pce
1 Cloves 2 pce
Nutmeg 2 pce

Pastry cream
Milk 200 gr
Vanilla pod 1 pce
Yolk 40 gr
Sugar 40 gr
Custard 10 gr
Flour 10 gr
Butter 15 gr

Orange sorbet
Orange segment 250 gr
Passion puree 30 gr
Orange juice. 30 gr
Sugar 60 gr
Glucose powder 55 gr
Milk powder 1 gr
Stabilisater 5 gr
Vanilla pod 1 pce

Take 4 pces of fresh figues , Peel them with a knife and place them between 2 plastic paper and smash them with a rolling pin .
Freeze and cut some ring with a cutter .
Place this ring of fresh figue in the plate.
Take the 4 pces of freh figues left , make a croos on the top of them with a knife and fill them with some pastry cream and orange marmelade .
Place this figues in a dish, pour on the top the red wine soup and cook in the oven 15 mn at 175 c .
When there are cooked , put one pce in the previous plate next to the fresh figue , turn the orange sorbet and make a quenelle and finish the plating with some soup .

Mrs Figg's Chocolate Fig Cake | My Harry Potter Kitchen (Ep. 11)

This week we're making an incredibly easy fig cake inspired by Mrs Figg herself. This fresh fig cake with chocolate and a mascarpone cream cheese is the perfect summer pudding! Follow this simple step by step recipe to find out how you can make your own

New to my channel? Welcome to My Harry Potter Kitchen - the series where I'll be re-reading the books and creating a recipe for every food and drink item featured along the way! If you're a Harry Potter fan and love Harry Potter inspired food then you're in for a treat!

Missed last week's episode? Catch up on the recipe for our classic Metropolitan Brandy Cocktail here:

Fancy giving this Chocolate Fig Cake recipe a go? You can follow the step by step instructions in the video and the full list of ingredients are listed below.

If you're a fan of #HarryPotter and want to keep up to date with all the latest recipes from #MyHarryPotterKitchen then be sure to subscribe and hit the notification bell so you don't miss a thing!

For the sponge:
- 5 figs
- 1 tbsp honey
- 125g butter
- 200g muscovado sugar
- 2 eggs
- 1tsp vanilla
- 1tsp almond extract
- 1 tsp mixed spice
- 250g plain flour
- 2 tsp baking powder
- pinch of salt
- 75ml oil
- 200g dark chocolate

For the Mascarpone Cream Cheese Frosting:
- 125g mascarpone cheese
- 65g icing sugar
- 125ml double cream
- 1/2 tsp vanilla
- 1/2 tsp almond extract

To Decorate:
- 5 figs
- 2 tsp honey

I'll be back next week with another Harry Potter recipe!
In the meantime be sure to follow me on:

Filmed & Edited by Ian Yarwood

Fig + Cheese + Wine Plated Dessert | Rosey Diola

Greetings epitome of perfection Italian pistachio gelato sweet little angels of the internet!

A little salty, a little sweet, a little sour and whole lot of deliciousness!

Whenever I think of figs, I get thing tingly sensation running through my body that is undoubtedly pleasing. I get images of crisp red wine, an array of magical cheeses, honey and a whole lot of giggles.

If you are in Singapore, kindly do check out Rosey CAKES, my sugar flower cakes, premium macarons and other fine pastries on Instagram.

20 grams plain flour
37 grams almond meal
50 grams raw sugar
2 grams salt
1 # egg white

100 grams red wine of your choice
30 grams sugar
3 #'s egg yolks

Mascarpone Cheese
Gouda Cheese
Dark Chocolate Covered Almonds
Manuka Honey
Micro Greens

See you soon, foodie friends!

Suggestions or requests are most welcome!
It'll be awesome if you comment, like, share and subscribe!
instagram: @roseydiola
twitter: @hungryrosey

$30 Charcuterie Board vs $130 Charcuterie Board | But Cheaper

Charcuterie boards have a tendency to be overly expensive. I’m talking about dropping between $100-$300 on a single board! And yeah, I understand the quality of food you’re buying is worth it. but we can definitely make some great choices for cheaper that ultimately taste and look the same.

Tik Tok:
Ingredients you'll need:
Prices for Expensive Cheese Board -
Calabrese - $7.49
Sopressata Salami - $8.99
Toscano Salami - $8.99
Manchego - $7.26
tomme - $7.68
Brie du Pommie - $5.55
Aged Gouda - $10.16
Prosciutto di parm - $11.10
Honeycomb - $15.99
Castelvatrano Olives - $6.99
Grapes - $13.35
Praline Pecans - $6.29
Pistachios - $9.53
Rosemary Flatbread Crackers - $6.99
Cornichons 4.00

Cheap Charcuterie Board -
Smoked maple ham - $3.00
Mortadella 7-10 slices - $3.75
Vermont Summer Sausage - $4.50
Havarti - $4.00
Medium Cheddar - $4.50
Gouda Cheese - $2.80
Philly Cream Cheese - $1.96
Granny Smith Apple - $1.00
Heirloom Tomato - .45
French Baguette - $1.89
Olives - 1.75 per pouch
1/2 cup peanuts - about 1 dollar in the bulk section

Pickled Onions Ingredients
1 Red Onions, thinly sliced
2 cups (480 ml) white vinegar
1 cup (240 ml) water
2 tablespoons (25g) salt

Serrano Habanero Gastrique Ingredients -
1 cup (240 ml) vinegar
1 cup (225g) sugar
1 Shallot, thinly sliced
Habanero Pepper, thinly sliced
Serrano Pepper, thinly sliced

Salmon with Lemon Butter Sauce Recipe

Pan seared salmon with lemon butter sauce – this recipe is so rich and delicious. The sauce is creamy and full of flavor. This recipe not recommended when you are on a diet.

More Lunch/Dinner Recipes:
Salmon Patties (salmon Cakes):
Shrimp Scampi with Pasta:
Greek Moussaka:
Spinach & Ricotta Stuffed Pasta Shells:


My favorite kitchen equipment:

4 servings
2-4 salmon fillets (180g per fillet)
1/3 cup (75g) butter
2 tablespoons fresh Lemon juice
Lemon zest
2/3 cup (160ml) White wine – optional /or chicken broth
1/2 cup (120ml) Heavy cream
2 tablespoons chopped parsley
Black pepper
1. Remove the skin from salmon fillets. Season with salt and pepper.
2. Melt butter over medium-low heat. Fry the salmon on both sides until golden, about 3-4 minutes from each side.
3. Add to the pan white wine, lemon juice, lemon zest and heavy cream. Cook the salmon in the sauce for about 3 minutes and remove from the pan.
4. Season the sauce with salt and pepper. Add chopped parsley and stir. Reduce sauce by half until thick.
5. Serve the salmon and pour the sauce over the salmon.
• In the video you can see me cooking only 2 salmon pieces, but this recipe serves 4. You can cook 4 pieces once in a large pan or in two batches, then divide the too.
• Serve the sauce immediately.

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How To Make A Balsamic Reduction Glaze | Rockin Robin Cooks

I will show you how to make a balsamic glaze or reduction that is perfect over strawberries, vegetables, caprese salad, steak, chicken, salmon, even ice cream. The options are endless!
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Check out my homemade balsamic vinaigrette:

Delicious Bacon, Lettuce, Tomato Salad

Here is how you make a balsamic reduction or balsamic glaze. Pour 1 to two cups of balsamic vinegar into a sauce pan over high heat.

Bring the vinegar to a boil and reduce the temperature to a simmer for 25 to 30 minutes. You want to reduce this to at least half or even 2/3's. Stir occasionally.

After 30 minutes the vinegar should coat the back of a spoon. Remove from the heat and let cool. Remember that the glaze with continue to thicken as it cools.

Once cool you can pour this into a mason jar or a squeeze bottle which makes it very convenient to apply to all your foods.

Make this glaze and enjoy the flavors it adds to your favorite recipes. Hey, try it on your next burger for the perfect burger!

Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel. It's as simple as copying and pasting this link into social media:

How To Create a Cheese Board | ENTERTAINING WITH BETH

Learn how to create a fantastic cheeseboard with cheese pairings for holiday entertaining.
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!

These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron

Baked Brie
S'More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Cheesey Chivey Cornbread
Pumpkin Bread
Baked Scallops Au Gratin
Roasted Potatoes
French Apple Tart
Apple Turnovers
Coffee Cake
Easy White Chocolate Mousse
Dad's Chewy Chocolottas
Lobster Thermidor
Beth's Easy Appetizers

10-12 people

1 Runny Cheese: Wedge French Brie
1 Salty Cheese: Wedge Blue Cheese
1 Neutral Cheese: Log of Goat Cheese
1 Sweet Cheese: Wedge of Stilton with Dried Fruit

Olive Bread (French Brie)
Rosemary Crackers (Goat Cheese)
Raisin Crackers (Blue Cheese)
Brioche Toasts (Stilton)

Chewy + Crunchy, Sweet/Salty
½ cup dried cranberries
½ cup dried apricots
¼ cup candied pecans
¼ cup candied walnuts
¼ cup Spanish almonds

½ cup olive tapenade (salty)
½ cup honey (sweet, sweet)
½ cup pepper jelly (spicy)
½ cup fig jam (savory sweet)

Favorite Combos:
Rosemary Cracker + Goat Cheese+ Tapenade (Great Mediterranean Flavor)
Raisin Cracker + Blue Cheese + Honey + Candied Walnut
Brioche Toast + Brie + Fig Jam + Candied Pecan

Select a large cutting board

Add a trio of grapes in the center

Create 4 quadrants, to place cheese

Nestle assorted crackers that pair well with the different types of cheese

Add some dried fruit and nuts

Offer a selection of spreads

Offer a few favorite combos!

Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!

11 Best Foods To Prevent Ulcers

From fruits & veggies to eggs, green tea, and many more. watch till the end to find out all the best foods you can eat to prevent ulcers.

Other videos recommended for you:

WATCH . 7 Signs Of Pancreatic Cancer You Should Not Ignore -

WATCH . 13 Foods Diabetics Should Be Eating -

#StomachUlcers #WhatToEat #Bestie

Intro - 0:00
1. Fruits - 00:03
2. Vegetables - 01:14
3. Lentils And Lean Proteins - 03:12
4. Legumes - 04:14
5. Fish And Seafood - 04:44
6. Eggs - 05:28
7. Whole Soy Food And Plant-Based Milk - 06:00
8. Fermented Dairy Foods - 06:34
9. Healthy Fats Like Avocado, Olive Oil, And Nuts - 07:04
10. Green Tea - 07:35
11. Herbs And Spices - 07:58

1. Fruits
Keeping your stomach healthy is the best way to prevent stomach ulcers. Fresh fruits are an important part of our diet. They come with a world of benefits. I’m talking about vitamins and antioxidants.

2. Vegetables
Vegetables are a blessing when it comes to health. Leafy greens, especially red and orange vegetables, are known to have special properties that protect your stomach. Most of the veggies are alkaline in nature. Eating them would help control the stomach acid, which is the main reason why you have peptic ulcers.

3. Lentils And Lean Proteins
Research states that the wellbeing of your body and mind both depend on your gut health. But why? Your stomach houses several microbes that affect your health. They keep your body and brain functioning as they should.

4. Legumes
Most ulcers are caused by bacterial infections. A healthy and balanced meal is your best bet to keep ulcers at bay. Good nutrition is important for a healthy gut. Your food should include natural sources of soluble fiber in each meal.

5. Fish And Seafood
Who would have thought fish fillet had so many benefits? You need protein in your diet and fish provides plenty of it. Oily fish like salmon, mackerel and sardines contain a good amount of omega 3 fatty acids. They help to reduce the risk of ulcers by producing certain types of compounds. These compounds help to protect the lining of the stomach and intestines.



3 cups (720 mL) of port
1 cup (200g) of sugar
¼ cup (35g) of mulling spices
½ cup (120mL) of orange juice
1/2 vanilla bean, split and seeds scraped
6 pears, peeled and cored
1 cup (225g) of mascarpone cheese, at room temperature
2 tbsp (42g) of Honey

In a large saucepan combine the port, sugar, mulling spices, orange juice, and the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.

Peel and core the pears, and thinly slicing the bottom so that it lays upright, making sure to leave the stem attached.

Add the pears and simmer until the pears are cooked through, about 15-20 minutes. Turn off the heat and let cool in the poaching liquid.

Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain the sauce through a sieve into a bowl.

Add a small pool of liquid on the plate and place the upright pear in the center. Combine the mascarpone and honey in a small bowl. Dollop a small amount of the mascarpone on each plate.

Cookin' Time with H-E-B: Steak with Mustard Cream Sauce

How to Make WINE COOKIES (Italian Biscotti) | Taralli al Vino

How do you like your wine? How about in a cookie? Introducing: WINE COOKIES! Also known as
Taralli in Italy, they are bite-sized morsels of deliciousness! The recipe which uses red wine, has origins in the centre of Italy, and now has many variations which can be made sweet or savoury! In this sweet version, my mum teaches us her simple recipe with just four ingredients and barely any measuring needed. These are quick to make, look great, and once they crumble in your mouth see if anyone can resist more!


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1 x cup red wine
½ cup sugar
½ cup extra virgin olive oil
5 cups flour
Plate full of white sugar

Large mixing bowl
Cup/Glass to measure (just make sure you use the same tool all the way through)
Baking tray
Chopping board

METHOD: starts at 2.35
1. Wine cookies have a very important ingredient….wine! Let’s start by pouring a glass of red wine into a large mixing bowl.
2. Next add ½ glass sugar to the bowl and mix together well before pouring in the extra virgin olive oil and stirring it through.
3. The next step to making delicious wine cookies is adding in the flour. Add this one cup at a time, and mix really well as you go. You will notice that the mixture gets creamier, and eventually, it all comes together to make the wine cookies dough.

VINCENZO’S PLATE TIP: This part of the recipe is important, so take your time adding the flour, making sure to bind all the ingredients until they form into a ball of dough.

4. Once the dough has formed, it should be soft but not too sticky. Remove it from the bowl and place it on to a large chopping board and gently knead it by pressing it gently and rolling forward and back then folding it over a few times. (You may wish to wear gloves as the red wine can stain your hands!)
5. Prepare a large baking tray by lining it with baking paper and pre-heat your oven to 180 degrees celcius/ 356 degrees farenheit.
6. Cut a small piece of the wine cookies dough and begin to roll it out, using one hand first, and then both hands.
7. Once you have rolled it into a long piece, approx. 1cm thick, cut a short strip, then roll this around your index finger forming a ring-like shape so that the two ends slightly overlap.
8. Create as many wine cookies as you possibly can with the dough you have, then pick each one up and press one side gently into the plate filled with white sugar, transferring each one (sugar-side up) onto your baking tray.
9. Once the tray is full, place it filled with wine cookies into the oven to cook for between 20-25 minutes.

Leave the wine cookies to cool in the tray for 10-15 minutes as they’ll continue to harden – and the crunchiness is one of the best parts! Serve for a light snack alongside dessert or when friends drop by for coffee. They can also be enjoyed after dinner with an Italian digestive.
E ora si mangia, Vincenzo’s Plate…Enjoy!

. #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

#italianrecipes #italianfood #italiancuisine #bestcookingchannels #foodchannel

9 Insanely Refreshing Rosé Cocktail Recipes to Kick Off Summer

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

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David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

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Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

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Recipe Summary

  • Zest of 1 lemon, cut into thin strips
  • 1 cinnamon stick, broken in half
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground pepper
  • 3 cups apple cider
  • 1 cup water
  • 8 Bosc pears (with stems), peeled and cored from bottom
  • Lemon sorbet, for serving (optional)

In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.

Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid transfer to large bowl.

Raise heat to high boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

Category: Vanilla Bean Recipes

In 1985 Greg Reynolds, who at the time worked for a catering service in Half Moon Bay, became enthusiastic about playing with sauces using vanilla.

Perfect Recipe for Sparkling Lemonade with Vanilla Bean Swizzle Sticks

Every year I make gallons of sparkling lemonade as I’m blessed with a Meyer lemon tree that produces fruit nearly year ’round. I don’t really

Salmon with Curried Rum and Vanilla Sauce

Commercial salmon season just opened on the California Coast. Sport fishing for salmon has been open for several weeks now and a friend of mine


This recipe comes via Janet Sawyer, who got the recipe from Lalu Mahato, head chef at Nepal’s Tiger Mountain Pokhara Lodge, which was opened

Tropical Paradise

Living in coastal California, our summers come twice — it gets hot in May, then it remains cool and often foggy while the inland valleys

Tin Roof Ice Cream

My grandsons were asking my daughter for stories about her childhood and she told them about the box freezer her grandparents kept in their basement

Baked Ricotta Custard with Cherries in Port Wine with Star Anise

Baked Ricotta Custard with Cherries in Port Wine with Star Anise Away from the Kitchen by Dawn Blume Hawkes Recipe by Chef Gail Gand The

Vanilla in Savory Foods — Really??

Really. In 1985, when I wrote The Vanilla Cookbook, my editors asked me what vanilla could be used in besides ice cream, dessert and beverages.

The Best Vanilla Ice Cream

Who doesn’t love the divine, inimitable flavor of pure vanilla ice cream? While it goes with everything – pies, cakes, tarts, cobblers and more –

Frozen figs

Bought a bag of frozen whole figs on a whim a few weeks ago. They're not good enough to eat just defrosted -- too watery -- but I can't figure out what else to do with them. Any ideas?

Have you slipped one under the broiler with some sugary something on top to see what they do?

You could always poach them in a bit of port and star anise. Good with ice cream.

How about some figgy pudding? No joke. How about that?

I poached some pears in a brandysaffron sauce once. If someone mentions that. eh. it was not to die for.

Clicking the will recommend this comment to others.

I think poaching is my best bet, since the ones I tried were fairly spongy and bland. This way, they'll pick up flavour from the liquid. Thanks!

Watery can be an advantage. How about draining them thoroughly and making jam with the soft fruit with the concentrated flavor that remains.

I still have a tiny bit of some fig jam that a friend in Paris sent me. The flavor is great but the soft mauve color is even better and I can't bear to see it gone.

It was killer spread on a schmeer of fresh goat cheese on a whole grain cracker. Not bad for brekkies either.

Join the conversation! Sign up to comment on posts and users' comments

Hmmmm. Never thought of it. Can I really make jam with such a small quantity of fruit (one bag)?

You can make one jar and keep it in your fridge to avoid the water bath/vacuum sealing that makes one want to do larger batches.

Put a few small dishes in your freezer before you begin. Put a very clean jar/s and the lid/s in a pot of simmering water.

Just add some sugar and maybe a squeeze of lemon juice and start boiling it down. If you want to taste to correct the sweetness make SURE you let it cool enough so you don't burn your mouth.

If the skins don't boil down (I've never made fig jam myself) strain out the large pieces with a slotted spoon or whatever. Continue boiling until the syrup is thick enough that it coats the back of a metal spoon and when you draw your finger through it, it leaves the trail.

As insurance you can take one of those dishes out of the freezer and drip on a few drops of your preserve. If they're fully prepared, they'll set up instantly. If they're still runny, put them back on and boil them more and give the plate test another go a bit later.

Now your ready to pack it up. Put the hot preserve into the hot jar (if they are not roughly similar temps you'll get thermal shock and the jar will break so DO NOT attempt to put the hot stuff in a cool jar) and seal it up. A wide mouth funnel is helpful but if you're just doing a jar or two you can ladle it in carefully enough.

If you keep it in your fridge the sugar is enough insurance against bacteria. It should keep at least 6 months in your fridge. IF you made a second jar and you don't want to keep it in your fridge you'll have to create a vacuum seal. Not difficult to do but I won't take up space for that here. You can find those instructions on the net by googling something like "preserving" or "canning".

Poached Pears in Red Wine

Poached pears in wine (or Poire à la Beaujolais) is a classic French dessert that originated in the wine-growing territories of Burgundy and Lyon. The French used it as a way to consume fruits that were not ripening to their liking on the tree this way the fruit would not go to waste. By combining peeled pears with wine and a bouquet of spices, the people of the region were able to maximize their harvest while creating a dish that highlights the fruit's natural sweetness.

Poaching, which at its essence simply involves simmering food in a liquid until it's cooked, also happens to be an excellent way to use unripe fruit. This poached pears recipe offers a warming dessert option for a cold winter night or an elegant brunch dish for a family get-together.

Select a fruit-forward red wine for this dish such as zinfandel, shiraz, or merlot, and serve it next to a dollop of vanilla ice cream or top with homemade whipped cream. The translucent, red-tinted pears make for an elegant dessert that will impress your guests and won't overpower the dinner spread.

Roasted Spiced Plum Jam

My Roasted Spiced Plum Jam is a twist on the traditional method of making jam. Roasting the fruit brings out the natural sweetness and means you can use much less added sugar. This jam would be a perfect Mother’s Day gift!

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes


Roast Plums

  • 1 kg plums, halved or quartered
  • 2 tablespoons raw sugar
  • 15 cardamom pods
  • 10 cloves
  • 1 teaspoon ground cinnamon

Plum Jam

  • 1 teaspoon vanilla bean paste or extract
  • 1/3 cup orange juice
  • 3/4 cup caster sugar
  • 1/4 cup dessert wine
  • 2 cinnamon sticks
  • 4 cloves
  • 1 star anise
  • 8 cardamom pods
  • 1/4 cup water
  • 1-2 teaspoons red wine vinegar


Recipe Notes

To test if the jam has jelled, place a small plate in the freezer until chilled. Place a spoonful of jam onto the chilled plate and wait for a few minutes. Run a finger through the jam and if it wrinkles, it is ready.


The royal quince: pickled with cider vinegar and juniper berries, they are perfect with roast ham. Photograph: Jonathan Lovekin

A razor-sharp and lip-smarting pickle is a permanent fixture of any meal I throw together involving the remains of Sunday's roast. Quinces, shining amber and gold in their pickling liquor, are unusual, offering a pleasing change from the icy crunch of the more usual pickled onion. Enough for 2 medium-sized storage jars.

750ml cider vinegar
400g golden granulated sugar
3 medium-sized quinces or 4 smaller ones
12 juniper berries
8 black peppercorns
a bay leaf

Pour the vinegar into a stainless-steel pan. Add the golden sugar, juniper berries, black peppercorns and bay leaf and bring to the boil. Turn the heat down to a merry simmer.

Peel, halve and core the quinces, cutting them into six lengthways. Lower the quince into the simmering vinegar and leave the fruit to cook for 15-25 minutes, until it is soft enough to pierce effortlessly with a skewer.

Lift the soft fruits out with a draining spoon and lower them into clean storage jars. Pour over the liquor, then seal and leave to cool. They will keep for several weeks.

Head to France for some Provencal duck stew with winter fruits. This recipe by Chef Francois de Melogue is perfect for Christmas, as the prunes, walnuts, apples, oranges and spices will fill your home with a festive scent. It’s also great for dinner parties as you can prepare it ahead of time and reheat. The fruits, alongside spices like black peppercorns, juniper berries, star anise and cinnamon, are simmered in pinot noir. Add vegetables like carrots and celery alongside your duck and voila – you have yourself a delicious stew.

Looking for a Christmas dessert? This recipe for salted caramel apples with spiced winter fruit and nuts is packed with flavour and makes for an excellent showstopper. Cox apples are filled with salted caramel, baked, and topped with dried fruits like cherries, prunes and raisins that have been soaked in liqueur and mixed spice. Sprinkle with toasted pecan nuts and serve.

Watch the video: Παρασκευή Παγωτού (December 2021).