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 ...

Yields 4 servings. Recipe is by Teresa B. Day. 1 cup brown sugar 1 cup water 1 cup spiced rum (or pinot noir or Riesling wine) 1 cup pear juice 4 whole, peeled and cored pears 1. In a 2-quart sauce ...

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 ...

As the fresh-crop walnut season crests, those bins and baskets filled with glorious piles of satin-shelled, wrinkly brown nuts evoke all sorts of associations for Southern Californians. For some of us ...

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.

INGREDIENTS: • 2 pears, peeled, cored and halved • 2 cups water • 2/3 cup granulated sugar • 1 cup Vouvray • 1 1/2 teaspoons black peppercorns • 1 stick cinnamon • 2 tablespoons lemon juice • 1 ...

This classic, French-inspired dessert is a showy finish to any meal. Instructions: In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce ...

Fans of the Duchess of Sussex all know that before she was a duchess and was just a lowly successful television actor, she had a blog called The Tig. On her blog, the now-royal wrote fashion stories, ...

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There is no in-between with pears. Underripe and the late-fall fruit is hard, astringent and tasteless; overripe and it's gritty and bland. At peak, a good pear is one of the finest fruits, perfumed, ...