We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

How impersonal God seems is a measure of the distance you have put between yourself and God

If atheists are right that we are the product of mindless unguided natural processes, then they have given a strong reason to doubt the reliability of human cognitive faculties and therefore inevitably to doubt the validity of any belief that they produce – including their atheism, their biology, and their belief in naturalism – would therefore appear to be at war with each other in a conflict that is nothing at all to do with God.
Alvin Plantinga, Notre Dame

Pears Poached In Spiced Red Wine With Bow-tie Pastries

0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Dairy, Vegetables May 1992 1 Servings

INGREDIENTS

1 Bottle dry red wine
750-ml
1 c Water
1 c Sugar
4 Whole cloves
4 Lemon peel strips
2×1-inch
1 Vanilla bean, split
lengthwise
6 Firm ripe pears, peeled
1/4 c Plus 1 tablespoon anisette
1 c All purpose flour
3 T Powdered sugar
1 T Aniseed, chopped
1 T Minced lemon peel, yellow
part only
generous
1/4 c Milk
3 T Unsalted butter, melted
1/2 t Vanilla extract
Vegetable oil, for deep
frying
Powdered sugar
Vanilla ice cream

INSTRUCTIONS

For pears: Combine first 5 ingredients in heavy large saucepan.  Scrape
in seeds from vanilla bean; add bean. Bring to boil, stirring  to
dissolve sugar. Add pears, reduce heat, cover and simmer until  pears
are tender when pierced with knife, about 20 minutes. Stir in  1/4 cup
anisette. Cool pears completely in syrup. Cover; chill in  syrup
overnight.  Transfer pears to medium bowl. Cover and refrigerate pears.
Boil  poaching liquid in heavy large saucepan until reduced to 1 cup,
about  35 minutes. Mix in remaining 1 tablespoon anisette. Cover and
refrigerate liquid until cold, about 4 hours.  For pastries: Mix flour,
3 tablespoons sugar, aniseed and lemon peel  in large bowl. Add milk,
butter and vanilla and stir until dough  forms. Cover dough with
plastic wrap and let stand 30 minutes at room  temperature.  Roll dough
out on lightly floured surface to thickness of 1/16 inch.  Cut dough
into 3 1/2 x 3/4-inch strips. Trim ends diagonally. Twist  strips at
center to create bow ties. (Can be prepared 1 day ahead.  Place bow
ties on cookie sheet. Cover tightly and refrigerate.)  Line cookie
sheet with paper towels. Heat 2 inches oil in heavy medium  saucepan to
375F. Add 4 bow-tie-pastries and cook until deep golden  brown, turning
occasionally, about 1 minute. Transfer to paper towels  using slotted
spoon. Repeat with remaining pastries in batches. Place  sugar in large
bowl. Add warm pastries and toss to coat.  Arrange pears on plates.
Place scoop of ice cream on one side of each  plate. Drizzle poaching
liquid over pears. Garnish with cookies and  serve.  Serves 6.  Bon
Appetit May 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2688
Calories From Fat: 723
Total Fat: 81.5g
Cholesterol: 270.7mg
Sodium: 371.8mg
Potassium: 1368mg
Carbohydrates: 470g
Fiber: 13.8g
Sugar: 349.1g
Protein: 30.3g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?