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Poached Pears in Zinfandel
4 servings
INGREDIENTS
4 ripe pears
1 lemon
1 bottle Zinfandel
1 whole vanilla bean, split in half
1/2 teaspoon black peppercorns
1/2 cinnamon stick
1/3 cup sugar
1 box fresh raspberries
Fresh mint sprigs for garnish
METHOD
1
Peel, halve and core the pears. Rub each half with lemon juice.
2
In a greased slow cooker, combine the zinfandel, vanilla bean,
peppercorns, cinnamon stick and sugar.
3
Add the pears and poach them on HIGH for 2 1/2 to 3 1/2 hours
or until tender. Serve with whipped cream.
Recipe courtesy Wolfgang Puck Cookbook, Recipes from Spago, Chinois,
and Points East and West, Random House (May, 1996)
16
Ginger Cake
Makes one 12x18 inch sheet cake
INGREDIENTS
2-3 tablespoons unsalted butter, melted
Flour
10 tablespoons (5 ounces) unsalted butter, softened
10 tablespoons (5 ounces) brown sugar
4 egg yolks
2/3 cup dark molasses
1 1/2 tablespoons baking soda
2 tablespoons boiling water
5 teaspoons ground ginger
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice or ground cloves
1/2 cup sour cream
6 egg whites
1/3 cup sugar
METHOD
1
In a bowl, cream the butter and brown sugar. Beat in the egg yolks,
1 at a time, then mix in the molasses.
2
Activate the baking soda by dissolving it in the boiling water, then mix it into
the batter.
3
Sift in the ginger, nutmeg, cinnamon, salt, and allspice or cloves. Mix in the
sour cream.
4
In a clean bowl, whip the egg whites until they hold soft peaks. Slowly beat
in the sugar and continue to beat to stiff shiny peaks.
5
Gently fold the egg whites into the batter.
6
Pour batter into greased slow cooker. Smooth out the top evenly.
7
Cover and cook on HIGH for 2 to 2 1/2 hours until puffed and a knife
inserted off center comes out clean.
Recipe courtesy Wolfgang Puck Cookbook, Recipes from Spago, Chinois,
and Points East and West, Random House (May, 1996)
17
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