xiaoxl/recipe_data huggingface dataset:
Strawberry, Kiwi, and Spinach Salad
Category: salad
By Amy F.

My aunt makes this salad for my family and I every time we visit.

Ingredients:
2 tablespoons raspberry vinegar
2 ½ tablespoons raspberry jam
⅓ cup vegetable oil
8 cups spinach, rinsed and torn into bite-size pieces
½ cup chopped walnuts
8  strawberries, quartered
2  kiwis, peeled and sliced

Directions:
Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container. Combine spinach, nuts, strawberries, and kiwi in a salad bowl.  Toss with raspberry dressing.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 168.8
Fat: 14.2 g
Saturated fat: 1.7 g
Carbohydrates: 10.3 g
Sugars: 6.8 g
Dietary fiber: 1.9 g
Protein: 2.3 g
Sodium: 25.4 mg
Exotic Grilled Cheese


Ingredients:
colby-monterey jack cheese, muenster cheese, blue cheese, parmesan cheese

Directions:
Place the cheese between the two slices of bread.
Put in sandwich maker for 3 minutes.
If you don't have a sandwich maker, can be grilled on stove in pan using a little butter.
Bunkhouse Chili


Ingredients:
green bell pepper, onion, celery, garlic cloves, whole canned tomatoes, beer, barbecue sauce, tomato paste, chili powder, dried oregano leaves, salt, pepper, red kidney beans, pinto beans, green onion

Directions:
In Dutch oven or large saucepot, brown beef, on layer at a time, in oil. I set the heat at Medium-High. Remove to a plate when finished.
Add green pepper, onion, celery and garlic to skillet; saute until tender-crisp. Add beef back to the skillet.
Stir in tomatoes, beer, BBQ sauce, chili powder, oregano, salt and pepper.
Reduce heat to Medium-Low. Cover; simmer 1 hour, stirring occasionally.
Add kidney beans; simmer, uncovered, 45 minutes, stirring occasionally.
Sprinkle with cheese and green onions just before serving.
Breaded Chicken Fingers
Category: meat-and-poultry
By JANETFORAUBURN

If you like the taste of garlic, this recipe is for you. It is easy to make, but requires time to marinate.

Ingredients:
6  skinless, boneless chicken breast halves - cut into 1/2 inch strips
1  egg, beaten
1 cup buttermilk
1 ½ teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Directions:
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C). Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 345.7
Fat: 15.7 g
Saturated fat: 2.8 g
Carbohydrates: 24.6 g
Sugars: 2.5 g
Dietary fiber: 1.2 g
Protein: 25.4 g
Cholesterol: 78.6 mg
Sodium: 703.7 mg
Whole Wheat and Honey Pizza Dough
Category: bread
By brookes

Quick, easy, yummy homemade pizza dough, which you can top any way that you like.  This makes a thin crust but it can be doubled for a thick crust.

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
¼ cup wheat germ
1 teaspoon salt
1 tablespoon honey

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, dissolve yeast in warm water.  Let stand until creamy, about 10 minutes. In a large bowl combine flour, wheat germ and salt.  Make a well in the middle and add honey and yeast mixture.  Stir well to combine.  Cover and set in a warm place to rise for a few minutes. Roll dough on a floured pizza pan and poke a few holes in it with a fork. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 - 12 inch pizza crust

Calories: 83.5
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 17.4 g
Sugars: 1.5 g
Dietary fiber: 2.9 g
Protein: 3.5 g
Sodium: 196 mg
Greek Yogurt With Warm Berry Sauce


Ingredients:
blueberries, blackberry, water, sugar, fresh lemon juice, butter

Directions:
Combine the first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. Stir in butter.
Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with about 1/4 cup sauce.
Aginares Avgolemono (Artichoke Bottoms in Avgolemono)


Ingredients:
artichokes, lemon juice, lemon juice, olive oil, onion, green onions, potatoes, carrots, fresh dill, salt, eggs, cornstarch

Directions:
Remove the leaves from the artichokes and scoop out the chokes, leaving the bottoms.  Discard the leaves.  Cut the bottoms in half.  Put them in cold water with 2 tablespoons of lemon juice added.  When ready to use, drain and pat dry.
Pour the olive oil into a 6-quart saucepan.  Saute the onions until soft.  Add the potatoes and carrots and cook for about 5 minutes.
Add the artichoke bottoms, 4 1/2 cups of hot water, the dill and salt.  Cover and bring to a boil over medium heat.  Simmer until the potatoes, carrots and artichoke bottoms are fork-tender, about 12 to 15 minutes.  Do not stir, but occasionally lift and move the pan back and forth (gentle shaking] to move the mixture around and keep it from sticking to the bottom of the pan, but be careful not to break up the vegetables.  Reduce the heat to a low simmer while preparing the avgolemono sauce.
To make the avgolemono sauce, beat the eggs well in a small bowl, then slowly add 2/3 cup of lemon juice.  Add the dissolved cornstarch and then slowly add about a cup of broth from the cooked vegetables, stirring all the while.
Pour the sauce over the vegetables and cook on low for about 3 minutes.  Remove from the heat and allow to stand 10 minutes before serving.
Zucchini Filled With Three Cheeses With Homemade Tomato Sauce


Ingredients:
olive oil, onion, garlic cloves, dry white wine, tomatoes, diced tomatoes, fresh thyme, bay leaf, sherry wine vinegar, zucchini, ricotta cheese, mozzarella cheese, parmesan cheese

Directions:
To make the homemade tomato sauce: Heat the oil in a heavy large saucepan over medium-high heat. Add the onions and sauté for about 5 minutes or until the onions soften. Add the garlic and sauté for one minute. Stir in the white wine.
Add the fresh and canned tomatoes, thyme and bay leaf. Bring to a gentle simmer then decrease the heat to medium-low so that the sauce simmers gently. Allow the sauce to gently simmer for about 1 ½ hours or until the tomatoes are mushy and the sauce thickens slightly, stirring occasionally and adding a little water if necessary to cover the tomatoes before they become tender.
Remove the sauce from the heat and allow to cool.  Place the tomato sauce in a 15x10-inch/38x25-cm baking dish.
To prepare the sherry glaze and zucchini: Boil the sherry vinegar in a heavy small saucepan over medium-high heat until reduced to a glaze, about 18 minutes. Remove from the heat and allow the sherry glaze to cool. Using a teaspoon, scoop out the seeds from each zucchini half.
Stir the ricotta, mozzarella and Parmesan cheeses in a bowl to blend. Season the cheese mixture to taste with pepper.Stuff the zucchini with the cheese mixture, covering the cut side of the zucchini halves and mounding slightly.
Place the zucchini halves atop the tomato sauce in the baking dish. Bake in the oven for about 10 minutes, or until the zucchini are tender and the cheese filling is heated through.
Preheat the broiler. Transfer the baking dish to the broiler and broil for 30 seconds, or until the cheese filling is golden on top. Place the stuffed zucchini on plates with a little tomato sauce. Drizzle the sherry glaze around the outside edge of the plates and serve.
Lobster Newburg


Ingredients:
butter, all-purpose flour, salt, milk, lobsters, dry sherry, white pepper, black pepper, English muffins, fresh chives

Directions:
In a medium saucepan, melt butter., Stir in flour and salt., Add the milk all at once., Cook and stir until thickened and bubbly., Cook and stir 1 more minute., Stir about half the hot mixture into the beaten egg yolks., Return all to saucepan., Cook and stir until mixture is thickened and bubbly., Stir in lobster, dry sherry, white or black pepper, and ground red pepper., Heat through., Serve over English muffin halves., If desired, garnish with snipped chives.
BBQ Pulled Chicken Sandwiches
Category: main-dish
By Tara Shepard

This is an amazing recipe! There's nothing better than BBQ pulled chicken sandwiches!

Ingredients:
2 pounds skinless, boneless chicken breast halves
1 small onion, roughly chopped
5 cloves garlic
1 ½ cups barbeque sauce (such as KC Masterpiece® Original)
½ cup apple cider vinegar
salt and ground black pepper to taste
8 large sesame seed sandwich buns
8 slices mozzarella cheese

Directions:
Place chicken into the bottom of a slow cooker and cover with water. Cook on High until it is no longer pink in the center and falls apart when pulled, about 4 hours. Puree onion and garlic in the bowl of a food processor until finely minced. Remove chicken from the slow cooker and shred meat with 2 forks. Discard cooking water. Return chicken to the slow cooker. Add pureed onion-garlic mixture, barbeque sauce, vinegar, salt, and pepper. Mix well and cook on High until heated through, about 10 minutes. Serve on buns with mozzarella cheese.

Prep time: 10 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 20 mins
Yields: 8 sandwiches

Calories: 516.5
Fat: 11.6 g
Saturated fat: 4.6 g
Carbohydrates: 61.6 g
Sugars: 13 g
Dietary fiber: 2.7 g
Protein: 37.7 g
Cholesterol: 82.5 mg
Sodium: 1225.9 mg
Curried Pumpkin Soup with Chives
Category: trusted-brands-recipes-and-tips
By lutzflcat

This is a light and savory appetizer-size soup with subtle curry flavor, so thick and robust that it tastes like you made it from scratch. It's almost no work and is a perfect choice for a holiday meal.

Ingredients:
1 (15 ounce) can pure pumpkin puree
2 cups Swanson® Chicken Broth
½ cup fat free half-and-half
½ teaspoon curry powder
⅛ teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
¼ cup reduced-fat sour cream
1 tablespoon chopped fresh chives

Directions:
Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper. Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve. Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 81.2
Fat: 2.9 g
Saturated fat: 1.6 g
Carbohydrates: 12.7 g
Sugars: 5.6 g
Dietary fiber: 3.2 g
Protein: 3 g
Cholesterol: 9.9 mg
Sodium: 1368.5 mg
Instant Pot® Vegan Korma
Category: world-cuisine
By Buckwheat Queen

Spicy and flavorful vegan korma made in an Instant Pot®. There is a bit of preparation as with any korma, but cooking time is reduced, which helps free up time in the kitchen as well as saving the integrity of the ingredients. The result is a dish with larger pieces of vegetables you can sink your teeth into. This is best served with naan bread or brown basmati rice.

Ingredients:
1  red onion, quartered, divided
1  green bird's eye chile pepper, stemmed
½ cup water, divided
¼ cup raw cashews
2 cloves garlic
2 tablespoons tomato paste
1 (1 inch) piece fresh ginger
5  whole cloves
3  green cardamom pods
1  black cardamom pod
1  bay leaf
1 teaspoon cumin seeds
¼ teaspoon whole black peppercorns
¼ teaspoon ground coriander
¼ inch cinnamon stick
¼ cup light vegetable oil
8 ¾ ounces cauliflower, cut into large pieces
5 ¼ ounces broccoli, cut into large pieces
2  tomatoes, cut into large chunks
1 cup canned chickpeas (garbanzo beans), drained with liquid reserved
1  carrot, sliced
1  red bird's eye chile pepper, chopped
½ tablespoon garam masala
½ teaspoon ground turmeric
¼ teaspoon chili powder
1 cup baby spinach leaves
1 cup full-fat coconut milk
½ cup vegan yogurt
2 ounces roasted cashews, chopped
½ cup chopped fresh cilantro

Directions:
Blend 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste, and ginger together in an electric blender, adding extra water if necessary, until paste is creamy and has the consistency of a pesto. Set aside. Combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon in a mortar. Smash using a pestle to break open spices slightly, 3 to 4 times. Thinly slice remaining onion quarters. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add smashed spice mixture and toast until fragrant, about 30 seconds. Pour in oil followed by cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Stir. Cancel the Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in spinach and mix to help wilt. Stir in coconut milk and yogurt. Mix and serve with roasted cashews and cilantro on top.

Prep time: 30 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 544.4
Fat: 38.7 g
Saturated fat: 15.7 g
Carbohydrates: 45 g
Sugars: 8.3 g
Dietary fiber: 11.8 g
Protein: 12.9 g
Sodium: 449.1 mg
Long John Silver's Battered Fish (Copycat)


Ingredients:
all-purpose flour, cornstarch, masa harina, fine sea salt, powdered sugar, baking powder, baking soda, Accent seasoning, white pepper, ground fennel, tarragon, ground turmeric, garlic powder, onion powder, paprika, cold water, lemon juice, malt vinegar, canola oil

Directions:
NOTE: IF USING SELF-RISING FLOUR -- REDUCE SEA SALT TO 1 1/2 TEASPOONS THEN OMIT BAKING POWDER AND BAKING SODA -- AND USE REGULAR WATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED, PULSE A CLEAN SPICE MILL OR COFFEE GRINDER WITH THE CORNSTARCH AND SEA SALT UNTIL FINELY GROUND, THEN ADD TO DRY BATTER.
THAW fresh boneless white fish if frozen; CUT filets into 3-inch x 4 inch pieces; PREPARE a light sea salt/water bath to brine fish in for 20 minutes (brine should only be "as salty as the ocean"].
POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 360°F.
MEASURE all DRY BATTER AND DREDGING ingredients into a large bowl; WHISK mixture well until thoroughly blended; REMOVE 2 cups of mixture and transfer to another large bowl for the BATTER.
INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.
REMOVE fish from sea salt bath; BLOT fish lightly; COAT the fish very lightly on all sides with the reserved dry dredging, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary].
DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; ALLOW excess batter to drain; DROP battered fish slowly and carefully into the preheated fryer (MAKE SURE FISH DOESN'T SINK AND STICK TO BOTTOM OF FRYER BASKET; IF THIS HAPPENS, LIFT BASKET AND CAREFULLY LOOSEN FISH WITH A FLAT STAINLESS STEEL SPATULA].
DEEP-FRY fish in preheated 360°F canola oil without overcrowding until breading is golden, and fish is tender-flaky; PLACE cooked fish on absorbent paper to drain (keep filets warmed if necessary, in a preheated 170 F oven]; REPEAT frying process with remaining fish.
ALLOW hot fried fish to cool slightly before serving; SERVE with fresh lemon slices and desired condiments -- tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar.
SERVE and enjoy!
Apple Date Granola Bread (Bread Machine)


Ingredients:
unsweetened applesauce, salt, liquid honey, whole wheat flour, bread flour, pitted dates, granola cereal, ground cinnamon, bread machine yeast, instant yeast

Directions:
Add ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select the Whole Wheat Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Kielbasa Potato Soup


Ingredients:
kielbasa, olive oil, onion, fresh sage, garlic, russet potatoes, chicken broth, canned milk, cider vinegar, grape tomatoes, paprika

Directions:
Brown Kielbasa in the olive oil in a large pot over medium heat.  Cook for 8-10 minutes then transfer to a paper towel lined plate.
Saute the onion in the remaining oil till soft, about 3-4 minutes.  Add the garlic, bay leaves and 2 tablespoons of sage and cook for about a minute more.
Stir in the broth and add the potatoes. Partially cover with the lid and bring to a boil, then reduce heat and simmer till the potatoes are soft.
With a hand mixer, puree the soup while in the pot.  Stir in canned milk, vinegar and salt and pepper to taste.  Simmer for 10-15 minutes more.
Garnish each serving with 1/4 cup of tomatoes, minced sage and paprika.
Light Salami and Feta Mini Pizzas With Tossed Greens


Ingredients:
olive oil, red onion, zucchini, feta cheese, fresh oregano, dried oregano, garlic clove, red wine, extra virgin olive oil

Directions:
Lightly brush Boboli crusts with 1 teaspoon olive oil. Layer with onion and zucchini; sprinkle with Feta cheese and oregano. Arrange 5 slices salami on top of each pizza, and bake in a preheated 450 degree F oven, until pizzas are cooked through, and slightly crisp on the bottom, 10-12 minutes.
Meanwhile, whisk garlic, vinegar, and extra-virgin olive oil in a small bowl. Season with salt and pepper.
Combine salad greens with tomatoes (if using] in a medium bowl. Add vinaigrette, and toss to coat.
Cut each pizza into quarters; arrange on 2 plates as a whole round. Top each with half of the tossed greens and serve.
Brunch on the Bayou
Category: breakfast-and-brunch
By SBASSETT4473

This is an absolutely FANTASTIC brunch recipe. I typically serve it when family is visiting for the holidays as the majority is prepared the night before. Everyone loves it and ALWAYS wants the recipe!

Ingredients:
4 ounces Italian sausage, casings removed
½ (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 ½ cups whole milk
10  eggs
⅓ cup white wine
3  green onions, chopped
2 teaspoons Dijon mustard
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 cup sour cream
½ cup Parmesan cheese

Directions:
Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside. Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight. Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C). Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 9 hrs 40 mins
Yields: 8 servings

Calories: 575.9
Fat: 39.8 g
Saturated fat: 22 g
Carbohydrates: 21.6 g
Sugars: 4 g
Dietary fiber: 0.9 g
Protein: 31.4 g
Cholesterol: 321.6 mg
Sodium: 863.2 mg
Spinach and Roasted Cauliflower Salad


Ingredients:
cauliflower, olive oil, salt, black pepper, champagne vinegar, white wine vinegar, Dijon mustard, red onion, parmesan cheese

Directions:
Preheat oven to 425 degrees.
Combine cauliflower, 11/2 tbs. olive oil 1/4 tsp salt and pepperin a shallow roasting pan, tossing to coat well.
Roast uncovered 30-35 minutes, stirring twice.
Remove and allow to cool.
Meanwhile combine vinegar, mustard, and remaining 1/4 tsp salt in a small bowl.
Whisk in remaining 3 tbs of olive oil until well combined.
In a large bowl, combine cauliflower, onion and spinach.
Add vinegar mixture and toss gently.
Top with parmesan.
Bocconcini Salad
Category: salad
By Angel

Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad.  If possible, seek out mozzarella di bufala, made from water buffalo's milk; a specialty of central and southern Italy, it is a softer, creamier mozzarella than that made from cow's milk.

Ingredients:
1 pound bocconcini (bite-size mozzarella balls)
8  cherry tomatoes, halved
½ cup chopped green bell pepper
½ cup chopped celery
½ cup Belgian endive leaves
½ cup coarsely chopped arugula, stems included
1 ½ tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and freshly ground black pepper

Directions:
In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula. Whisk together the lemon juice and olive oil; pour over the salad. Toss until all the ingredients are thoroughly coated with the dressing. Transfer salad to individual serving plates, if desired. Sprinkle the basil over the salad, season with salt and pepper, and serve immediately.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 448.5
Fat: 35.7 g
Saturated fat: 16.4 g
Carbohydrates: 6.2 g
Sugars: 2.1 g
Dietary fiber: 1.2 g
Protein: 25.9 g
Cholesterol: 89.7 mg
Sodium: 875 mg
Hot Chocolate With Skim Milk, Cocoa Powder and Maple Syrup


Ingredients:
skim milk, pure maple syrup, nutmeg

Directions:
Whisk everything together and heat over medium low heat for about 10 minutes, whisking often.  Please note that the grated nutmeg is to taste.
If you have an immersion blender, whip the mixture up with it for about a minute to make it a little frothy.
Pan De Pascua Chileno


Ingredients:
butter, granulated sugar, eggs, nutmeg, lemon, zest of, cinnamon, cognac, white vinegar, all-purpose flour, instant coffee, baking powder

Directions:
Whisk the butter well, then add the sugar and eggs and continue beating until it is a very creamy.
Add cinammon, nutmeg, cognac, vinegar, lemonzest , flour, baking powder, coffee, almonds and nuts, stirring gently.
Bake at 180°C for about half an hour.
To decorate, you can cover this bread with icing and nuts or what you prefer.
Golden Pears With Spiced Maple Granita


Ingredients:
pears, green cardamom pods, cinnamon stick, clove, lemongrass, maple syrup, water

Directions:
Combine all ingredients in a small stock pot. Simmer for about an hour.
Turn off the heat and leave to cool for about an hour.
Strain the poaching liquid into a covered container and freeze overnight.
Refrigerate the pears until ready to serve.
Serve poached pears with granita.
Notes:
-       Pears must be fully submerged in liquid. Add more water if needed.
-       If adding more liquid, reduce poaching liquid further until about a cup is left in the pot.