n a large saucepan with red wine, sugar, spices and 1 cup
irm.
For the poached pears, bring red wine, sugar, cinnamon stick, star
Heat the oil in a large heavy-based pan.
Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
Serve the meat sliced with the remaining glaze spooned over and and around the plate.
Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.
br>Whisk together soaking liquid, wine and tomato paste; pour into
Cut bottom off each pear and core from the bottom
Combine half of wine, orange juice, sugar, lemon juice
uice, sugar, honey and the red wine into the saucepan.
Bring
o 350 degrees.
Simmer wine, sugar and lemon juice and
In a large pan, bring wine and an equal amount of
Place the wine, sugar, honey, lemon juice, cinnamon
ars in simmering water until pear butter is ready. Wash lids
Heat sugar, wine, 1 cup water, cinnamon and lemon peel over medium heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer for 5 mins or until slightly reduced. Add pears and simmer, uncovered, for 20-30 mins or until tender, turning pears occasionally during cooking so they color evenly.
Remove pears and cover to keep warm. Boil remaining liquid for about 10 mins or until syrupy. Serve pears with red wine syrup and ice-cream or heavy cream.
In a large saucepan, combine wine, orange zest, orange juice, sugar,
Put the pears and apples in a saucepan. Add the sugar, vanilla, cinnamon, red wine and dessert wine and bring to boil.
Simmer for 10 minute.
Add the plums and cook for another 5 minute or until the plums are soft.
remove the sucepan from the heat, cover with a lid and leave to marinate at least 6 hours.
serve at room temperature with ice-cream.
For this recipe, once you have started the
For the red wine sauce:
Heat the oil
oaching liquid by combining the red wine, water, salt and pepper. Add
cook 2 minutes.
Add red wine and stir well, scraping the
br>Add the rosemary and red wine and cook for approximately 5