POACHED PEARS

1/4  bottle Moscato wine

1 cup simple syrup* (see recipe below)

1 cinnamon stick
2 tablespoons Honey

1 piece fresh Ginger (peeled, finely chopped)

1 vanilla bean (split and seeds removed)

2 firm ripe Anjou pears (peeled)

Preparation

• In a saucepan to hold the pears, add the wine and simple syrup., cinnamon sticks, honey, and ginger. 
• Add the seeds scraped from the vanilla bean, and the vanilla bean to the saucepan.
• Simmer, stirring occasionally, until the honey has dissolved.
• Add the pears and simmer for 20 minutes, turning occasionally, until the pears are tender and are infused with the spiced syrup. Remove the pears from the liquid and allow to cool.
• Continue to simmer the spiced syrup until it thickens and is reduced by half, about 20 minutes.
• Cool to room temperature, remove and discard the cinnamon sticks and the vanilla bean pods.

• Place each pear on a serving plate with a scoop of ice cream, drizzle with the spiced syrup. 
• Suggest serving with Vanilla Bean or French Vanilla Ice Cream or Gelato.
• Serve immediately.

SIMPLE SYRUP RECIPE

2 cups water

2 cups sugar

In a small saucepan, combine the sugar and water over medium heat. 

Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar dissolves. 

Remove from the heat and allow the syrup to cool.

Preparation Time: about 30 minutes
Cook Time: 40 minutes
Serves: 8 - 12

DavidLee Recipes © 2010

SOUTHERN RED VELVET CAKE

RED VELVET CAKE

Blend together:
1 1/2 cups Peanut Oil
1 1/2 cups Sugar
Beat in one at a time:
2 Eggs  
Add and mix in:
2 tablespoons Cocoa
1 teaspoon Vinegar 
1 oz. bottle Red Food Coloring
2 1/2 cups All-Purpose Flour
1 cup Buttermilk
1 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Vanilla\

• Preheat the oven to 350 degrees F. Grease and flour 2 9-inch round layer cake pans.
• Sift the flour, baking soda and cocoa. 
• In a large bowl, beat sugar and peanut oil together, then add the eggs one at a time.
• In a separate bowl, mix together the vinegar, food coloring, and vanilla, and add to the bowl of sugar and oil beating until combined.
• Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients, staring and ending with the flour.
• Pour batter into the pans, taping them on the table to level out the batter and release air bubbles. 
• Bake for 25 minutes, or until a toothpick comes out of the center clean. Be careful not to over bake.
• Let the layers cool on a wire rack for 10 minutes before turning out of the pans.
• Cool completely before frosting.

Cream Cheese Frosting

1/2 cup Margarine
8 oz package Cream Cheese
1 box Confectioner's Sugar (sifted)
1/2 teaspoon Vanilla
1 cup pecans (chopped)

Depending on how much frosting you prefer, you may want to use 1 and 1/2 recipes for this cake.

• Let margarine and cream cheese soften to room temperature.
• Cream them together well.
• Add sugar and until mixed, but not so much that the frosting becomes "loose".
• Add vanilla.
• Spread between layers and on top and sides to cover the cake well.
• Sprinkle chopped pecans on the top to prepare the cake for presentation.

Cover and refrigerate this cake due to the cream cheese frosting.

Preparation Time: about 2 hours
Serves: 8 - 12

DavidLee Recipes © 2010