The Red Hot Chili Paper

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Chocolate Timbales
Hazelnut Dacquoise
Bea's Date Bars
Bananas Foster
Cranberry Sauce
Dried Fruit Compote
Pears in Red Wine
Very Berry Trifle
Apple Strudel
Baked Apples
Brandied Grapes
Grilled Peaches
Fruit Kabobs
Fruit Fantasy
Fresh Fruit Pie
Pears Au Chocolat
Pear Compote
Steamed Pears
Pear Zinfandel Ice
Poached Pears
Pear Dumplings
Fruit Salad
Apricot Bavarian
Apricot Yogurt Parfaits
Apricot Ice Cream
Baked Apricots
Apricot Snow
Dark Beer Sabayon
Creme Brulées
Champagne Sauce
Champagne Truffles
Chocolate Fondue
Sticky Bun Fillings
X-Mas Fudge
M&M Ornaments
Blintz Souffle
Honey Cherry Champagne Sauce


      1 16 oz. can tart red cherries
      1/4 cup honey
      1/4 cup chilled, dry Champagne


    Drain cherries reserving 1/4 cup liquid. Puree cherries in blender; add reserved liquid  and honey. Bring mixture to boil in saucepan; reduce heat and simmer. Cook about 15 to 20  minutes or until reduced by half; cool. Just before serving, stir in chilled Champagne.

    Serving tip: Pool sauce under orange slices for a quick but elegant dessert.

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