| sf |
I cruised FoodTV today trying to find the recipe I saw on 30
minute meals that started off with diced apples and pears -
not sure how it ended up, I was hoping for a cranberry
compote. If anyone has a link, please post.
TIA
sf
Practice safe eating - always use condiments
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| Charlene Charette |
sf wrote:
> I cruised FoodTV today trying to find the recipe I saw on 30
> minute meals that started off with diced apples and pears -
> not sure how it ended up, I was hoping for a cranberry
> compote. If anyone has a link, please post.
>
> TIA
>
>
> sf
> Practice safe eating - always use condiments
Is this the recipe you're looking for:
http://www.foodnetwork.com/food/rec...6_17272,00.html
--Charlene
--
These are dangerous times. When we are afraid, we want to be protected,
and since we cannot protect ourselves against such horrors as mass
murder by bombers, we are tempted to run to the government, a government
that is always willing to trade the promise of protection for our
freedom, which left, as always, the question: How much freedom are we
willing to relinquish for such a bald promise? -- Gerry Spence,
_From_Freedom_to_Slavery, 1995
email perronnelle at earthlink . net
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| Becca |
http://www.foodnetwork.com/food/rec...6_17272,00.html
Cranberry Sauce over Pound Cake a la Mode
1 tablespoon butter
2 medium apples, peeled and chunked, such as McIntosh
1 medium Bosc pear, peeled and chunked
1 tablespoon brown sugar
1 teaspoon lemon juice
1/8 teaspoon ground nutmeg
1 cup apple cider
1/2 to 2/3 cup prepared whole berry cranberry or cranberry-orange sauce
4 (1-inch) slices packaged pound cake
1 pint French vanilla ice cream
Place a small saucepan, over moderate heat and add butter. Work close to
the stove and add apples and pear to the pot as you chop them. Sprinkle
the fruit with brown sugar, a teaspoon of lemon juice and nutmeg. Add
cider and raise heat a little. Allow liquid to come to a boil, then add
cranberry sauce to the pot. When sauce returns to a boil, turn heat back
to moderate, and cook sauce 5 minutes until apples and pears are
softened but sauce remains fairly chunky in consistency. Spoon the warm
fruit sauce over pound cake slices and top with scoops of vanilla ice cream.
If you make cranberry sauce at the holidays, you use a whole bag of
berries that yields a quart of sauce. If you have less than 12 at your
table, chances are you are left with at least 2 cups of your sauce. This
recipe provides a new use for that leftover sauce. It can also be used
"the morning after" for topping buckwheat pancakes or waffles.
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| Wayne Boatwright |
sf <nobody@comcast.net> wrote in news:fj32q01jh43ah63imc19sutacfqkl5fk6u@
4ax.com:
>
> I cruised FoodTV today trying to find the recipe I saw on 30
> minute meals that started off with diced apples and pears -
> not sure how it ended up, I was hoping for a cranberry
> compote. If anyone has a link, please post.
This isn't the specific one you referenced, but it sounds really good. It
contains orange zest and juice, fresh apples and pears, cranberries, and
dried peaches, along with cinnamon and a vanilla pod. Maybe it will work for
you.
http://tinyurl.com/568jw
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| sf |
On Mon, 22 Nov 2004 01:14:24 GMT, Wayne Boatwright
<wbw@att.net> wrote:
> sf <nobody@comcast.net> wrote in news:fj32q01jh43ah63imc19sutacfqkl5fk6u@
> 4ax.com:
>
> Maybe it will work for you.
>
> http://tinyurl.com/568jw
It most certainy does... many thanks!
sf
Practice safe eating - always use condiments
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| Wayne Boatwright |
sf <nobody@comcast.net> wrote in news:7fq2q01eukoudmv4qkadgee87p8367v5vi@
4ax.com:
> On Mon, 22 Nov 2004 01:14:24 GMT, Wayne Boatwright
> <wbw@att.net> wrote:
>
>> sf <nobody@comcast.net> wrote in news:fj32q01jh43ah63imc19sutacfqkl5fk6u@
>> 4ax.com:
>>
>> Maybe it will work for you.
>>
>> http://tinyurl.com/568jw
>
> It most certainy does... many thanks!
You're welcome. Glad I could help.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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