lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Fresh Fruit Tart
Ingredients:
- 1 puff pastry
- 2 sugar
- 1/8 ground cinnamon
- 4 cream cheese
- 1/2 vanilla extract
- 2 berries
- 1
- 3
Instructions:
1. Adjust oven rack to upper-middle position and heat oven to 425°F Line baking sheet with parchment paper. Unfold thawed pastry onto baking sheet. Brush a 1/2 inch border along the edges of the pastry with water. Fold the long edges of the pastry over by 1/2 inch, then fold the short edge over by 1/2 inch. Working lengthwise, lightscore the outer edge of all folded edges of the tart shell weith a paring knife. To prevent the center of the tart from puffing up in the oven, poke the dough repeatedly with a fork.
2. Combine sugar and cinnamon and sprinkle mixture over inside of tart shell. Transfer to oven and bake until pastry and sugar are deep golden brown, 15-22 minutes. Transfer to wire rack and let cool at least 1 hour.
3. While crust is baking, stir softened cream cheese, 2 tablespoons jelly, and vanilla in bowl until smooth. Refrigerate until ready to use. (Mixture can be made up to 2 days in advance; stir well before using).
4. Spread cream cheese mixture over inside of cooled tart shell. Place remaining jelly in large microwave-safe bowl and microwave on high power until jelly melts, about 30 seconds. Add berries to bowl and toss gently until coated with jelly. Spoon berries over cream cheese mixture and refrigerate until jelly is set, at least 1 hour and up to 4 hours. Let sit at room temperature for 30 minutes. Serve.
Title: Chocolate Dipped Heart Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 cream cheese
- 1 egg
- 1 1/2 vanilla
- 3 flour
- 1 shortening
- 2
Instructions:
1. Combine butter, sugar, cream cheese, egg and vanilla in large bowl. Beat until light and fluffy. Add flour, beat until well mixed. Wrap in saran wrap and refrigerate 2 hours or until firm.
2. Preheat oven to 375°. Roll dough out to 1/8 inch thickness on lightly floured surface. Cut dough with lightly floured 2 inch heart shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.
3. Bake 7 to 10 minutes or until edges are very lightly browned. Remove immediately to wire racks to cool completely.
4. Melt chocolate chips and shortening in small saucepan over low heat, or double boiler until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is firm. Store, covered in refrigerator with wax paper in between.
5. Makes about 3 1/2 dozen.
Title: Fried Bananas
Ingredients:
- 4 bananas
- 5 butter
- 1/3 brown sugar
- 4 walnuts
- 1/4
Instructions:
1. Fry bananas in butter; add brown sugar.
2. Cook until sugary and caramelized, shaking pan gently frequently to prevent breaking the bananas.
3. Add orange juice and walnuts.
4. Serve.
Title: Raw Peanut Butter Mousse
Ingredients:
- 2 bananas
- 1 egg
- 6 brown sugar
- 2 -3
Instructions:
1. Mash the bananas, add the egg and mix well.
2. Stir in the peanut butter.
3. Add the sugar.
4. Eat immediately or chill.
Title: Grandma's Chocolate Cake
Ingredients:
- 2 sugar
- 1/2 butter
- 2 eggs
- 1/2 milk
- 1/2 flour
- 2 baking soda
- 1 salt
- 1/2 vanilla
- 1 boiling water
- 1
Instructions:
1. Cream the Sugar and Butter.
2. Add eggs one at a time beating well after each until light and fluffy.
3. Stir in cocoa and mik.
4. Sift flour, salt and soda together and add to the mixture.
5. Stir in vanilla.
6. Slowly Add boiling water.
7. Bake at 350 degrees for 30-35 minutes in a 9x13 inch pan.
Title: Nutty Butter Balls
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1/2 salt
- 1 all-purpose flour
- 2 walnuts
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix butter or margarine with sugar until creamy.
3. Add salt, almond or vanilla extract, flour, and nuts and Mix Well.
4. Chill dough until firm enough to handle.
5. Using fingers, shape dough into 1 inch balls or crescents.
6. Place on ungreased cookie sheet.
7. Bake for 12 to 15 minutes or until light brown.
8. While cookies are still warm, roll in powdered sugar.
9. Cool and serve.
Title: Cinnamon Streusel Cake With Irish Cream Glaze
Ingredients:
- 1 flour
- 1 light brown sugar
- 1 ground cinnamon
- 1/2 butter
- 1 pecans
- 2/3 butter
- 2 sugar
- 2/3 sour cream
- 4 eggs
- 1 vanilla extract
- 2 flour
- 1/4 baking soda
- 1 confectioners' sugar
- 1 irish cream
- 2 -3 milk
Instructions:
1. Preheat oven to 325°.
2. Streusel topping: mix flour, brown sugar and cinnamon in a medium bowl. Cut in cold butter with pastry blender until mixture resembles coarse crumbs. Stir in pecans and set aside.
3. Cake: Beat butter, sugar and sour cream in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Gradually beat in the flour and baking soda on low speed until well mixed. Sprinkle 1/2 of the streusel topping mixture evenly over bottom of a greased and floured 12-cup bundt pan.
4. Spoon 1/2 of the cake batter over the streusel topping in the pan. Repeat layers. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on a wire rack.
5. Glaze: Mix all ingredients in a small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set.
Title: Three Colours Chocolate Crème
Ingredients:
- 100 dark chocolate
- 100 white chocolate
- 100 eggs
- 2 milk
- 3 sugar
- 25
Instructions:
1. Break up each type of chocolate separately.
2. Separate the eggs and place the egg whites in a measuring jug and keep in a cool place.
3. Place the egg yolks in a bowl and stir.
4. Heat the milk to boiling point, remove from the hob, and stir into the egg yolks.
5. Pour everything back into the pan, and heat to boiling point, stirring all the while.
6. Divide the crème into 3 portions. Dissolve one of each of the chocolate types into one each of the hot crème mixtures. Allow to cool.
7. Beat the egg whites to a froth them gradually add the sugar to the beaten egg whites.
8. Continue to beat until the mixture forms stiff peaks and is shiny.
9. Fold the stiffly beaten egg whites in equal parts into the cooled chocolate mixtures. Place equal amounts of each chocolate in espresso coffee cups and keep cool until serving.
Title: Churrisimos
Ingredients:
- 1/4 sugar
- 1 ground cinnamon
- 1 puff pastry
Instructions:
1. Preheat your oven to 375 degrees F.
2. Line a baking sheet with parchment paper and set aside. Mix the sugar with the cinnamon in a small bowl and set aside.
3. Sprinkle some cinnamon sugar on your work surface and place the puff pastry in an even, single layer on top.
4. Brush the pastry lightly with water and sprinkle generously with cinnamon sugar. Flip the pastry over and repeat on the second side.
5. Cut the pastry into 1/2 to 3/4-inch wide strips. Place them on the prepared baking sheet, twisting the ends of each strip so it looks like a corkscrew.
6. Bake until they're puffed and golden brown, 20 minutes and set aside to cool completely.
7. Serve with dulce de leche or caramel dipping sauce.
Title: Mississippi Mud Cake - Shortcut Version
Ingredients:
- 2 pecans
- 1 1/2 miniature marshmallows
- 1 powdered sugar
- 1 milk
- 1/2 butter
- 1/4
- 1/3
Instructions:
1. Prepare brownie mixes according to package directions, stirring in chopped pecans.
2. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.
3. While brownie mix is baking combine powdered sugar, milk, butter and cocoa. Beat all ingredients at medium speed with an electric mixer until smooth.
4. When brownie mix cake is done, remove from oven.
5. Top warm cake evenly with marshmallows.
6. Return to oven and bake 5 minutes.
7. Remove from oven and drizzle chocolate frosting over warm cake.
Title: Orange-Glazed Chocolate Cake
Ingredients:
- 1 flour
- 1/2 salt
- 1/4 baking soda
- 1/2 vegetable shortening
- 1/2 white sugar
- 1/2 brown sugar
- 2 eggs
- 1 oats
- 1 vanilla
- 1 chocolate chips
- 1/2 sugar
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Mix flour, salt, and baking soda, set aside.
3. In a bowl, soften shortening.
4. Gradually add 1/2 cup of sugar and eggs, beating between each addition.
5. Incorporate flour previously set aside, brown sugar, oats, vanilla and chocolate chips.
6. Pour into a square 9" pan, greased.
7. Bake approximately 30 minutes, until a toothpick comes out clean.
8. In a saucepan, bring orange juice to a boil with 1/4 cup of sugar.
9. Pour onto hot cake.
10. Cool and cut into squares.
11. *This cake does not rise.
Title: Chocolate Fridge Cake
Ingredients:
- 1 graham cracker crumbs
- 2/3 corn syrup
- 2/3 butter
- 1/2 raisins
- 1/2 pecans
- 3/4
- 1/2
Instructions:
1. Use plastic wrap to line a 8x8in square baking pan.
2. Place graham crackers in a plastic bag and break with a rolling pin.
3. Melt chocolate, butter and syrup in a double boiler.
4. Remove from heat, stir in crumbs, apricots, raisins and pecans.
5. Spoon into pan.
6. Chill for 2 hrs to set.
7. Remove cake from pan, remove plastic wrap from cake and cut.
Title: Moravian Wafers
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 ground cinnamon
- 3/4 ground ginger
- 1/2 white pepper
- 1/2 ground cloves
- 1/2 dry mustard
- 1/4 salt
- 1/4 baking soda
- 1/4 ground allspice
- 1/3 molasses
- 3 butter
- 2 brown sugar
Instructions:
1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 8 ingredients (through allspice), stirring with a whisk.
3. Place molasses, butter, and sugar in a large bowl; beat with a mixer at high speed for 2 minutes. Add flour mixture; beat just until blended (dough will be crumbly). Divide dough into 4 equal portions.
4. Place each portion on a sheet of wax paper; cover with plastic wrap. Roll each portion to a 1/8-inch thickness (Roll the dough as thin as possible to achieve a properly light, crisp texture). Freeze 10 minutes; remove plastic wrap. Cut with a 2 1/2-inch round cutter. Place cookies on baking sheets coated with cooking spray.
5. Bake at 350F for 6 minutes or until edges of cookies are browned. Cool 5 minutes on baking sheets. Remove from baking sheets; cool completely on wire racks. Repeat procedure with remaining dough.
Title: Pear and Brie Turnovers
Ingredients:
- 1/2 unsalted butter
- 4 cream cheese
- 1/4 salt
- 1 confectioners' sugar
- 1 1/2 all-purpose flour
- 2 all-purpose flour
- 2 granulated sugar
- 4 pear
- 1 milk
- 1/3 granulated sugar
- 2 confectioners' sugar
- 1
Instructions:
1. Using a wooden spoon, cream the Butter, Cream Cheese, and Salt together in a large bowl; stir in Confectioners’ Sugar, then add the Flour about ½ Cup at a time, stirring well. When the dough coheres, turn it out onto a floured surface (This can be made in a stand up mixer as well).
2. Gently knead 2 or 3 times and divide the dough into 4 equal size balls; flatten into ½ inch thick disk and wrap in plastic and refrigerate for at least an hour, preferably longer, until firm enough to roll but not too solid.
3. Lightly butter a large baking sheet.
4. Mix Flour and Granulated Sugar together in a small bowl; Working with one piece of dough at a time, roll it into an 8 inch circle on a sheet of lightly floured waxed paper.
5. Dot with 1 Teaspoon of the Preserves, spreading it around the center of the circle and then sprinkle with some of the sugar-flour mixture.
6. Arrange a single row of overlapping Pear slices over half of the dough: leave a good ¾ inch border around the slices, following curve of pastry; sprinkle with Flour-Sugar mixture and lay one or two slices of Brie over the Pears to cover.
7. Moisten the edge of the pastry and fold the empty half over the cheese; pinch the edges together making a sort of rope edge; place on prepared baking sheet and refrigerate while you make the remaining turnovers.
8. Preheat Oven to 400 Degrees.
9. Brush each turnover with a little Milk and sprinkle with Granulated Sugar; then poke the surface 2 or 3 times with a fork to make steam vents.
10. Bake for 10 minutes on the center oven rack; Reduce oven temperature to 375 and bake until golden brown, about 20 minutes (For even browning, rotate baking sheet 180 degrees 10 minutes before the turnovers are done).
11. Transfer turnovers to a wire rack and let cool; while still warm, dust with Confectioners’ Sugar.
Title: Sugar Topped Chocolate Bread Pudding
Ingredients:
- 1 3/4 sugar
- 1/2 sugar
- 2 egg
- 1/4 vanilla extract
- 1 1/4
- 1
- 4
Instructions:
1. Preheat oven to 325 degrees.
2. Lightly spray a 1-1/2 quart shallow baking dish with non-stick cooking spray.
3. Bring 1/2 cup sugar, cream and whole milk to a simmer, stir until sugar dissolves.
4. Remove from heat and add 1 cup of the chocolate chips whisking until melted and smooth.
5. In a large bowl, lightly beat egg and vanilla just till blended.
6. Slowly whisk the hot chocolate mixture into the egg mixture.
7. Allow custard to cool for 10 minutes, stirring often.
8. Add bread cubes and remaining chocolate chips to the custard mixture.
9. Toss lightly to coat.
10. Pour mixture into prepared baking dish, sprinkle with 2 Tbsp of sugar.
11. Bake until the custard thickens and center is just set, about 50 minutes.
12. Serve warm.
Title: Simple Fruit Pastries
Ingredients:
- 1 frozen puff pastry
- 3 sugar
- 4
Instructions:
1. Preheat oven to 400 degrees.
2. Carefully unfold pastry onto a cutting board and cut into 5 strips.
3. Spread the jam on the top of 4 strips and sprinkle the jam with 2 tbsp sugar.
4. Stack the strips on top of one another and place the one with no jam on top.
5. Put in the freezer for 10 to 15 minutes, until the pastry is firm.
6. After lining 2 cookie sheets with parchment paper, slice the pastry on the short side into ¼ in slices. Use a bread knife and lay the slices 4 in apart on the cookie sheets as you go.
7. You may want to slice just enough pastry to fit onto the cookie sheet and freeze the rest until you are ready to fill another sheet.
8. Sprinkle the slices with a little sugar.
9. Bake for 20 to 25 minutes and cool on a rack.
10. Enjoy!
Title: Peach and Raspberry Cobbler
Ingredients:
- 6 raspberries
- 1 blueberries
- 1/3 granulated sugar
- 2 all-purpose flour
- 1 lemon juice
- 1 1/2 all-purpose flour
- 1/4 granulated sugar
- 2 lemon rind
- 1 baking powder
- 1/4 baking soda
- 1 salt
- 1/4 butter
- 2/3 buttermilk
- 1 vanilla
Instructions:
1. Preparation.
2. In large bowl, gently toss together peaches, raspberries, sugar, flour and lemon juice; scrape into 8-inch (2 L) square glass baking dish
3. Buttermilk Biscuit Topping: In large bowl, whisk together flour, sugar, lemon rind, baking powder, baking soda and salt; using pastry blender or 2 knives, cut in butter until crumbly.
4. In measuring cup, stir buttermilk with vanilla; drizzle over flour mixture, stirring with fork to form soft, slightly sticky dough.
5. On lightly floured waxed paper, form dough into 8-inch (20 cm) square; cut into 9 squares. Place squares over fruit.
6. Brush squares with buttermilk; sprinkle with sugar.
7. Bake in 375°F (190°C) oven until bubbly and biscuits are light golden and no longer doughy underneath when lifted with spoon, about 50 minutes.
8. Let cool slightly before serving.
9. This is dessert is not too sweet and is perfect when served with vanilla ice cream!
Title: Banana-Yorkshire Puddings With Maple Syrup
Ingredients:
- 1 canola oil
- 75 plain white flour
- 50 caster sugar
- 4 eggs
- 300 milk
- 1 vanilla extract
- 5 -6 bananas
- maple syrup
Instructions:
1. Divide the oil evenly into the muffin tray and put it into the oven, then Pre heat the oven to 220 degrees celsius.
2. Mix the flour and sugar in a large bowl, then whisk in the eggs one at a time. It is best to use a large bowl (preferably one with a lip on side for easy pouring later) as the batter will be rather watery.
3. Lightly whisk the milk and vanilla extract into the batter.
4. When the oven is well pre-heated (and no sooner!), slice the bananas, then take the muffin tray out of the oven and shut the oven door quickly.
5. Working quickly as you want the muffin tray to remain as hot as possible: Tumble 3 or 4 banana slices into each muffin cup, then gently divide the batter into the cups, leaving about a half a centimetre from the top as the pudding will rise!
6. Put the tray back into the oven, then lower the temperature to 200 degrees celsius. Bake for 15 to 20 minutes or until the pudding is golden and puffed up. (Do check after 10 minutes to make sure the top doesn't burn).
7. The puddings will deflate when you remove it from the oven. Let it rest for about 10 minutes before carefully removing them from the tray. Serve drizzled with maple syrup and thickened cream if using. Mm-mm!
Title: Summer Fruit Borscht
Ingredients:
- 500 plums
- 300 cherries
- 300 nectarines
- 1 sugar
- 2 lemon juice
- 10 lemon zest
- 1 salt
- 1 cinnamon stick
- 4 cloves
- 300 red wine
- 300 water
- 1 cornflour
Instructions:
1. Place fruit in a saucepan with the sugar, lemon juice, zest, salt, cinnamon and cloves. Pour in wine and water and bring to the boil.
2. Reduce heat and simmer for ten minutes until the fruit is tender.
3. Remove the cinnamon and cloves. Put the fruit in a blender ( remove the skins if you can, but if can't be bothered it's no big deal) and blend. Return the puree to the pan.
4. Mix cornflour with 2 tbsp of the soup and then stir into the soup. Bring to the boil whilst stirring constantly.
5. Allow the soup to thicken. Then chill for 2-3 hours. Serve with soured cream and mint leaves.
Title: Maraschino Cherry Cake
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 3 flour
- 5 maraschino cherries
- 2 baking powder
- 15 evaporated milk
- 1/2 walnuts
- 1 vanilla
- 1/2
Instructions:
1. cream butter and sugar -- add eggs, mix well.
2. add dry ingredients, alternately with milk --
3. fold in flavorings -- nuts and cherries, which have been slightly chopped, drained.(be sure to reserve the juice) --
4. pour into 13x9 baking pan which has been greased and floured --
5. bake at 350* for 55 minutes.
6. mix reserved cherry juice and enough powdered sugar to make a drizzling glaze.
7. drizzle over the top of cooled cake.
8. garnish with cherries and walnuts, if desired -- .
Title: Gingersnaps
Ingredients:
- 3/4 egg
- 1 flour
- 2 baking soda
- 2 ginger
- 1 sugar
- 1 molasses
- 1/4 salt
- 1/4 cinnamon
- 1 ground cloves
- 1/2 sugar
Instructions:
1. Preheat oven to 375°F.
2. Cream the shortening and sugar together until fluffy; beat in egg.
3. Sift the dry ingredients together.
4. Add the dry ingredients to the batter and mix well.
5. Refrigerate dough 1 hour before rolling into 1 inch balls.
6. Roll balls in sugar before baking.
7. Bake 8-10 minutes on an ungreased baking sheet.
Title: Buckeye Peanut Butter-Fudge Cake
Ingredients:
- 2 granulated sugar
- 2 unbleached all-purpose flour
- 2 cornstarch
- 3/4 baking powder
- 2 baking soda
- 2 salt
- 1/2 eggs
- 1 vanilla extract
- 4 water
- 3/4 confectioners' sugar
- 2 peanut butter
- 1 1/4 vanilla extract
- 4 milk
- 1 1/2 chocolate chips
- 2 heavy cream
- 3/4 light corn syrup
- 1 1/3
- 1/2
- 2
Instructions:
1. Preheat the oven to 350°F Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans. Note: These pans need to be at least 2" tall; if you have non-standard, shorter 8" pans, substitute 9" round pans.
2. To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth.
3. Gradually add the water, beating until smooth.
4. Pour the batter into the prepared pans.
5. Bake the cakes for 35 to 38 minutes (a bit less if you use a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.
6. To make the filling: Mix the sugar, peanut butter and vanilla till crumbly. Add the milk and mix till smooth, adding more milk if necessary to make a spreadable filling.
7. Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.
8. To make the icing: Combine the chocolate chips, cream, and corn syrup in a microwave-safe measuring cup. Microwave till the cream is very hot, and the chips are soft.
9. Stir till the chips melt, and the mixture is smooth.
10. Spread the icing atop the cake, letting it drizzle down the sides.
11. Serve in thin slices; the cake is very rich.
Title: Dark Chocolate Ganache
Ingredients:
- 2 heavy cream
- 1/2 powdered sugar
- 1/8 salt
- 1 bittersweet chocolate
Instructions:
1. In a large saucepan, bring heavy cream, powdered sugar, and salt to a boil.
2. Remove from heat; add bittersweet chocolate, and let stand, without stirring, for 1 minute.
3. Whisk just until combined.
4. Refrigerate, stirring occasionally, until spreadable, about 1 hour.
Title: Town Talk Chocolate Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 1/2 buttermilk
- 1 egg
- 1 1/2 flour
- 1 baking soda
- 1 baking powder
- 4 baking soda
- 1/2 water
- 3/4
Instructions:
1. Preheat over to 350 F.
2. Cream butter and sugar together.
3. Add milk and Egg, stirring well after each addition.
4. Sift the Flour, 1 tsp Baking Soda, baking powder and Cocoa into the Butter mixture.
5. Stir until well combined.
6. Add the 1/2 teaspoons Baking soda and the water, pour into the cake mixture and mix.
7. Put in an 8 x 8 inch square pan and cook until toothpick when inserted into the center comes out clean.
Title: Lazy Man's Pie Peach Cobbler
Ingredients:
- 1/2 butter
- 1 milk
- 1 sugar
- 1 flour
- 1 baking powder
- 1 salt
- 1 cherries
- blackberry
Instructions:
1. Melt the butter in a baking pan.
2. In a bowl, mix together the flour, sugar, baking powder, salt, and milk and pour over butter.
3. Cover the batter with fruit and do not stir. The batter will rise and absorb the fruit flavor.
4. In a preheated 350 oven , bake the pie for 1 hour and serve it warm with whipped cream or ice cream.
Title: Mocha Mousse Brownie Trifle
Ingredients:
- 5 chocolate
- 1 peanuts
- 12
- 1
Instructions:
1. If baking a boxed brownie mix, prepare and bake according to directions on box, I have used Toffee brownies and peanut butter brownies, cool and cube.
2. Place 1/2 of cubed brownies in a 2 quart serving bowl.
3. Prepare mousse mix according to directions.
4. (mousse mix is found as a box mix in the pudding/jello section of grocer).
5. Spread 1/2 of this over brownie layer.
6. Top with 1/2 of whipped cream and sprinkle with the toffee bits.
7. Repeat the layers once and sprinkle with grated chocolate, chopped nuts, broken pretzels, hot fudge.
8. Refrigerate until serving.
Title: Poached Pears With Chocolate-Pear Sauce
Ingredients:
- 1 dry white wine
- 1 sugar
- 1/2 pears
- 4 bittersweet chocolate
- 4
Instructions:
1. Stir pear nectar, white wine and sugar in a heavy large saucepan over med.high heat until sugar dissolves and syrup comes to a boil.
2. Add pears to syrup in saucepan.Cover pan, reduce heat to med.- low, and simmer until pears are tender, about 8 minutes.
3. Using slotted spoon transfer pears to plate.
4. Increase heat to med.- high and boil poaching liquid until reduced to 3/4 cup, about 8 minutes. Remove pan from heat.
5. Add chocolate; whisk until chocolate melts and sauce is smooth.
6. Place 1 warm pear half on each plate. Top with warm chocolate sauce. Or, cover pears and chocolate sauce separately and refrigerate up to 2 days; then serve pears cold with sauce, rewarming sauce, if desired.
Title: Tembleque
Ingredients:
- 7 coconut
- 2 1/2 milk
- 1/2 cornstarch
- 4 sugar
- 1 vanilla
- cinnamon
Instructions:
1. In a suace pan combine the milk , creame of cocnut, cornstarch,vanilla,sugar. MIX VERY WELL !
2. Stir constantly ( do not leave out of sight) on medium high until mixture begins to boil and gets thick.
3. Let boil a couple more minutes still keep string , than you can either pour into indivisual dessert cups, or mold if you like.
4. Cool on tabletop, then refrigerate.
5. enjoy !