I'm a sucker for desserts that feel elegant without requiring a ton of fancy cooking tricks. It may sound like a tall task, but a dessert like wine poached pears proves that it's possible. Fresh pears ...

Add Yahoo as a preferred source to see more of our stories on Google. Ice cream with poached pears in bowl over light background. - Tatiana Volgutova/Shutterstock Peeling pears before poaching is ...

In a non-reactive (stainless steel, glass, ceramic pot, enamel-coated cookware) combine the red wine and granulated sugar, orange rind, clove, cinnamon stock and star anise. Bring to a simmer and ...

A beautiful and easy dessert that tastes richer than it really is. The pears require an overnight in their poaching liquid to infuse flavor. Just a few chocolate shavings add great taste without ...

To make the wine syrup, in a 3-quart saucepan (or the size that holds your pears snuggly on their sides but not pressed together), combine the sugar, water, wine, and lemon zest. Bring to a boil over ...

Michael Kunz, general manager of the Select, was happy to share the recipe for this combination of wine-poached pears, roasted beets and creamy burrata, the creation of executive chef Remi Granger.

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Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...

Place 1/4 cup maple syrup and water in a small to medium sized saucepan. Bring to a boil. Add pears cut side up and simmer about 3 minutes or until just tender. Remove pears from pan. Let cool a bit ...

There’s an Italian saying, “Al contadino non fai sapere quant’e buono il cacio con la pera” — don’t let the farmer know how good pears are with cheese. Presumably, to keep them all to yourself. I’m on ...