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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cranberry Compote with Riesling and Pears

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Cranberry Compote with Riesling and Pears Empty Cranberry Compote with Riesling and Pears

    Post by Lobo Thu 21 Jan 2016, 12:48 am

    Cranberry Compote with Riesling and Pears Img18l
    Cranberry Compote with Riesling and Pears
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    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 8
    This delicious twist on cranberry relish includes fresh pears, Riesling and warm spices. It is more tart than sweet, though you can use a sweeter Riesling or add more brown sugar if desired. The compote can be made up to a week in advance; store in an airtight container in the refrigerator.






    • 386

    Ingredients:


    • 2 Tbs. unsalted butter
    • 2 d’Anjou pears, peeled, cored and diced
    • 1 lb. cranberries, fresh or defrosted frozen
    • 2 cups Riesling
    • 1/2 cup firmly packed light brown sugar, plus more, to taste
    • Pinch of cayenne pepper
    • 4 thin strips of lemon peel
    • 1 cinnamon stick, 2 star anise pods and 8 cloves, tied in a piece of cheesecloth

    Directions:

    In a 4-quart saucepan over medium-high heat, melt the butter. Add the pears and cook, stirring occasionally, until they are starting to brown, 8 to 10 minutes. Add the cranberries, wine, the 1/2 cup brown sugar, cayenne, lemon peel and spice packet and bring to a simmer. Reduce the heat to medium and simmer, stirring occasionally, until the compote has thickened and the cranberries have begun to burst, 15 to 20 minutes.

    Remove the pan from the heat. Remove and discard the spice packet. Taste the compote and add more brown sugar if desired. Serve warm, cold or at room temperature. Makes about 2 1/4 cups.

    Williams-Sonoma Kitchen.

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