Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Desserts : Fruit : Simply Sweet Desserts With Fresh Fruit

Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Simply Sweet Desserts With Fresh Fruit

Contributed by: NAPSA

(NAPSA) - Sangria tastes great on its own, but when it goes to work poaching Chilean apples and pears, the result is an impressive dessert.

Simply Sweet Desserts With Fresh Fruit
It's easy to poach fresh fruits in a blend of rose wine (preferably from Chile) and citrus juices. For another deliciously simple treat, try Roasted Chilean Apples and Pears.

Gala, Fuji, Braeburn and Granny Smith are among the 40-plus Chilean apple varieties shipped fresh to the U.S. In addition to popular Bartlett, Bosc and D'Anjou pears, we can enjoy several kinds of juicy Asian pears from Chile.

Natural barriers such as the Andes Mountains protect Chile's fruit orchards from extreme weather. Apples thrive in the fertile Central Valley and, in pear-growing zones, temperature swings between night and day are just right to grow outstanding fruit. Thanks to these conditions, the season stretches from February to November for apples and January to April for pears-allowing plenty of time to sample different varieties.

For more information, visit www.cffausa.org.

Sangria Poached Apples and Pears

  • 3 medium-sized Chilean apples
  • 3 medium-sized Chilean pears
  • 2 cups rose wine
  • 1/2 cup sugar
  • 3 strips clementine or orange zest
  • 3 strips lemon zest
  • 2 clementines or oranges, peeled and sectioned

Peel and core the apples and pears; cut into wedges. In a small saucepan, combine wine, sugar and zest; bring to a boil over high heat. Reduce heat to medium-high; add apples and cook for 10 minutes. Add pears and cook until fruit is tender, about 5 minutes longer. Transfer to a glass bowl; cool to room temperature. Gently stir clementine sections into fruit; cover and chill. To serve: Spoon fruit and liquid into dessert dishes. Optional: Top with ice cream or sorbet.

Makes 6 Servings

Roasted Chilean Apples and Pears

  • 1/4 cup apple jelly
  • 2 tablespoons butter
  • 2 medium-sized Chilean apples, cored, cut into thin wedges
  • 2 medium-sized Chilean pears, cored, cut into thin wedges

Preheat oven to 450F. Melt jelly and butter. Place fruit in small nonstick baking pan. Drizzle with jelly mixture; toss to coat. Roast until just tender, about 10 minutes. Spoon over cake or ice cream and top with whipped cream, if desired.

Makes 4 Servings


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic