The Red Hot Chili Paper

Send us some "foodback"

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
Pear Zinfandel Ice


      4 fresh California Bartlett pears, cored, chopped
      1/2 cup Zinfandel wine, or red wine
      1/2 cup sugar
      1/4 cup water
      fresh basil, for garnish, (optional)


    In blender or food processor, puree pears, Zinfandel, sugar and water. Freeze in ice  cream maker according to manufacturer's directions. Garnish with fresh basil, if desired.

    Note: You may omit freezing in ice cream maker and freeze in a loaf pan. Thirty minutes  before serving, process in blender or food processor and refreeze until serving.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the