Looking to mix up your dessert table this holiday season? Baked fruit is the perfect way to do so. Whether you serve them at room temperature or warm them up first, baked pears are guaranteed to be a ...

1 bottle ruby or late bottled vintage port wine (not tawny) Instructions: Place a small saucepan over medium-high heat (see Note); add port, cinnamon stick, cloves and orange zest. Bring just to a ...

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In a nonreactive saucepan, bring the port wine, sugar and 2 cups water to a boil. Place the whole pears in the liquid, lower the heat, and simmer uncovered for about 35 minutes, turning the pears ...

Poached pears in wine, or Poire a la Beaujolais, is a classic French dessert that originated in the wine-growing area of Burgandy and Lyon. Oh, so yummy!! A deliciously sweet pear that is infused with ...

2 cups water 1/2 cup sugar plus 3/4 cup for port sauce 4 Comice pears, cored 1 bottle port wine 1 lb assorted cheese, sliced in 2” rounds (Stilton, Shropshire Blue, Cayuga Blue or Cashel Blue are best ...

PERFECTLY ripe, the pear is a paradox: verging on crisp, yet soft as velvet. With every juicy bite, its delicate flavor invites comparisons to nectar and flowers and meadows, but there’s no need ...

Marcus Samuelsson is the acclaimed chef of many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha ...