ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Poached pear dessert

Misc.
I have lost my recipe for a dessert I made several times. It was originally published in the Simply Splendid section of Food & Wine in the late '70s. It included poaching pear halves in a flavored liguid, making a delicate vanilla custard, placing the pears cut side down in the custard and drizzling the whole thing with carmelized sugar and slivered toasted almonds. It is so easy and delicious. I have contacted Food and Wine and they cannot locate it.
MsgID: 0068286
Shared by: Pat De Winne, San Antonio
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Poached pear dessert
  Pat De Winne, San Antonio
2 Recipe: Poached Pears and Custard with Caramelized Sugar and Almond Garnish
  Betsy at Recipelink.com
3 Thank You: poached pear dessert
  Pat
4 You're welcome Pat -- I'm happy I could help! (nt)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Tuna Calcutta with Curry Sauce (StarKist Tuna, 1990)
  • TUNA CALCUTTA WITH CURRY SAUCE 1 1/2 cups chopped red and green bell pepper 1/2 cup sliced green onions 2 cloves garlic, minced 1 to 2 teaspoons curry powder 2 tablespoons vegetable oil 3 tablespoons all-purpose flour...
  • Firecracker Burgers (grilled with bell pepper rings)
  • FIRECRACKER BURGERS 1 pound extra lean ground beef 1/4 cup finely chopped red onion 1 tablespoon dried parsley flakes 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground red cayenne pepper 2 ...
  • Chicken Pilaf, Valencia Style (Arroz Con Polio)
  • CHICKEN PILAF, VALENCIA STYLE (ARROZ CON POLIO) 2 1/2 to 3 pound chicken, out up 2 teaspoons salt, divided use 1/8 teaspoon pepper 1/2 pound Spanish or Italian sweet sausage, cut into 1/2-inch pieces 2 tablespoons oli...
  • Bandera Queso Dip
  • Found in the Dec 2002 issue of Orange Coast Magazine is the recipe as shared by CDM Bandera Chef Nancy Martin. Exact quantities are not given. BANDERA QUESO DIP In mixing bowl: Well-aged grated sharp...
  • Forgotten Minestrone (crock pot)
  • FORGOTTEN MINESTRONE 1 lb lean beef stew meat 6 cups water 1 (28 oz). can tomatoes with liquid, cut up 1 beef bouillon cube 1 medium onion; chopped 2 tbsp minced dried parsley 2 1/2 tsp salt (optional) 1 1/2 tsp groun...
  • Vanilla Chocolate Chunk Cookies (food processor)
  • Vanilla Chocolate Chunk Cookies (food processor) 1/2 cup butter or margarine, softened 1/3 cup shortening 1/2 cup granulated sugar 1/2 cup packed brown sugar 2 eggs* 2 teaspoons vanilla 1 teaspoon baking soda 1/2 teaspo...
ADVERTISEMENT
  • Lean 'n' Green (smoothie using honeydew melon, blender)
  • LEAN 'N' GREEN 1 1/2 cups chopped honeydew melon, chilled 1/2 cup white grape juice 1/2 cup seeded cucumber 3/4 cup frozen green grapes Combine honeydew, grape juice and cucumber in a blender. Add grapes. Blend until...
  • Kiwi Punch
  • KIWI PUNCH 1 (12 oz.) can pina colada mix 2 kiwi fruit, peeled and sliced 1 banana, sliced Vanilla ice cream 2 (12 oz.) cans chilled ginger ale In a blender or food processor, combine pina colada mix, kiwi fruit and ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Poached pear dessert
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!