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Heat the sugar and orange juice in a medium saucepan over medium heat, until the sugar is dissolved. Increase the heat to medium-high and boil, without stirring, for 8-10 minutes, until the mixture is a rich amber color. Reduce the

In a medium saucepan set on medium to medium-high heat, cook the pear syrup until reduced to 1/2 cup. This will take about 25 minutes. Stir in the rum and cook for 1-2 minutes longer. Add the chocolate and stir

Place all the fruit in a large bowl. Combine the lemon juice, grappa and sugar and stir until the sugar is dissolved. Pour over the fruit and gently stir to coat well. Marinate in the refrigerator for 1 1/2-2 hours.

In a large saucepan set on high heat, bring the wine, water, vanilla, cinnamon stick, sugar and lemon zest to a boil. Reduce the heat to medium-high and add the pear and peach slices. Cook for 5-10 minutes, until the

Combine the appl juice, wine and sugar in a saucepan just large enough to fit the apples in a single layer. Bring to just below a simmer, add the vanilla bean and cinnamon stick, cover and simmer until the apples

Heat the oil in a large nonstick saute pan over mediumphigh heat until sizzling, about 2 minutes. Add the onion, garlic and bay leaf anc cook for 3-4 minutes, until the onion is soft. Stir in the rice and cook

Preheat the oven to 325 F. Bake the unpeeled sweet potatoes for 1-1 1/2 hours, until easily pierced with a knife. Let them cool completely, then peel and cut into large chunks. Set aside. Preheat the oven to 325 F. Cream