ugar dissolves.
Add the quinces and return to a boil
eat until sugar dissolves. Add quinces and lemon zest. Bring to
Combine water, agave nectar, white sugar, and orange juice in a saucepan over medium-high heat and bring to a boil.
Meanwhile, wash and peel the quince fruits and cut out any dark spots. Add whole quinces to the boiling liquid and reduce heat. Simmer for 10 minutes. Turn quince over 180 degrees and simmer an additional 10 minutes. Add cranberries and simmer until quince are tender to a knife, 10 minutes.
Serve quince cored or whole with the cranberries and syrup ladled over them. Top with orange zest.
For the Quinces:
Cut the quinces into quarters, remove cores, and
Turn slow cooker to high and add sugar and water.
Stir to dissolve sugar.
Gently pack quinces in syrup and close lid.
Cook on high for the first hour.
Turn to low and cook for six hours, or until quinces turn a rich red.
Pour lemon juice over quinces and scatter with lemon zest.
Simmer on low for a least half an hour, or until ready to serve.
Serve with fresh cream.
n the meanwhile roast the quinces with the remaining butter until
Bring the first 8 ingredients to a boil, then reduce to a low simmer.
I drop the peeled, cored quince wedges straight into the syrup.
Cook on that low simmer until they are tender. That might be half an hour or as much as two hours just keep checking!
Remove the quinces from the syrup and turn the heat up. Reduce the syrup by about half then pour back over the quinces and cool.
To make mascarpone cream, combine mascarpone, extract and icing sugar mixture in a medium bowl. Beat with an electric mixer until smooth.
ntil golden brown. Remove fried quinces to a warm platter while
tablespoon of the reserved poached cherry liquid. This is the
br>Meanwhile, to make the poached rhubarb, combine rhubarb, sugar, cinnamon
Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.
bsorbed.
Meanwhile, for the poached pears, combine all ingredients in
ins.
Meanwhile, to make poached berries, bring 1/2 cup
equired.
Meanwhile, for the poached rhubarb, combine rhubarb, 2 cups
Preheat broiler.
Mash avocado. Mix in onion and lemon juice. Season. Add basil. Set aside.
Brush bread with oil. Broil bread and tomatoes for 2 mins per side, until bread is crisp.
Top toast with avocado mixture and poached eggs. Serve with tomatoes and olive tapenade. Garnish with extra basil.
Place the milk, vanilla, cinnamon and sugar in a large saucepan. Bring to a boil over a medium heat.
Stir in the rice and reduce the heat to low. Cook, stirring occasionally, for about 1 hour, or until the rice is cooked and thickened. Remove from the heat.
Meanwhile, to make the poached fruit, place the cherries, blueberries, rind and sugar in a medium saucepan. Cook, stirring, until the sugar dissolves and the fruit is hot.
Divide warm or cooled pudding among serving bowls. Serve with poached cherries and blueberries.
set aside.
FOR THE POACHED EGGS:.
Ffill large deep
Top each serving with a poached egg.
For the poached chicken, combine all ingredients with 1 tsp salt in a large saucepan. Cover with cold water. Bring to a boil then reduce heat and simmer, covered, for 14 mins. Remove from heat and let chicken cool in liquid.
Once cool, remove chicken from stock and remove wings and legs. Chop breasts and thighs into 1 inch slices. Arrange on a platter.
Meanwhile, to make the dipping sauce, combine all ingredients in a small bowl.
Sprinkle reserved green onions and chili over chicken. Serve with dipping sauce.
erving vessel.
For the poached pears, bring wine, 2 cups