When you get right down to it you cannot beat a pear as a unique dessert when you peel them and marinate them in... ...some port...I got this bottle for my 40th birthday and decided ten years was long enough to age this baby...let them soak at room temp...turning them often... Once they have turned dark from the port...plate some turbuno sugar and roll them...place them on a baking sheet and in a 350 degree oven for 20 minutes or so...you will notice the sugar and port begin to turn to candy around the bottom... ...add some ice cream or plate them with fondue and Camembert cheese like I did!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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