Rigatoni with Pumpkin Ricotta Sauce ~ All things Orange #SundaySupper

Autumn colors are indeed magical.The leaves in pretty hues of orange, red and yellow nature seems like a canvas painted with beautiful warm colors.Pumpkin patches, halloween, trick-or-treating, all the fun and the excitement has begun!The Autumn also brings along with it some glorious orange colored foods from pumpkins, to squash to sweet potatoes and its no surprise then that our friend Pam chose 'All things Orange' for today's SundaySupper!

My entry for this event is an easy Rigatoni with Pumpkin Ricotta Sauce that captures the essence of fall colors and flavors into a gorgeous creamy pasta dish.I found a Martha Stewart recipe and tweaked it by going for the Ricotta instead of heavy cream and adding nutmeg!The result is an elegant pasta dish that takes no effort to prepare and yet makes a strong statement in terms of looks,flavors and the texture.

The sage adds this sweet lemony touch and fragrance to the dish and the pumpkin with the ricotta is pure magic.The nutmeg is essential in enhancing the creamy flavors and the grated parmesan is all you need to finish off this gorgeous sauce.I was so happy to see my kids enjoy the dinner as much as we did :)They were very excited to know that there was pumpkin in the sauce. Something about Pumpkins and Halloween that gets them all excited :)

Rigatoni with Pumpkin Ricotta Sauce

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Ingredients:

Rigatoni-3 cups (uncooked)

Pumpkin Puree-3/4 cup (I used canned)

Ricotta Cheese-1/2 cup

Milk-1/4 cup

Grated Nutmeg-1 tsp

Sage leaves-10 cut into strips

Extra Virgin Olive Oil-1 tbsp

Grated Parmesan Cheese-1/4 cup

Salt-to taste

Pepper-1 tsp

Process:

Cook the Rigatoni in a pot of salted boiling water until al dente.

In a bowl mix together the pumpkin puree, ricotta,milk, sage leaves.

In a pan on medium heat, add the Olive Oil followed by the pumpkin sauce.Gently mix together until all creamy.You can add more milk to reach the desired consistency.Add the nutmeg, salt and pepper.

Add the cooked pasta into the sauce and add freshly grated parmesan cheese to finish off.Serve hot!

The #SundaySupper family is using the spirit of the season to inspire you and will be sharing some fabulous dishes at the #SundaySupper table this week, and we do hope that you’ll join us!
Just look at all of the fabulous dishes being offered up this week:

Sunrise (Breakfast and Brunch)

• Renee from Magnolia Days is serving up some Butternut Squash Soup
• Beate from Galactopdx is bringing her Carrot Ginger Soup
• Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
• Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
• Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
• Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
• Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
• Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
• Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
• Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
• Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)

• Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
• Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
• Pam from The Meltaways is making Spooky Stuffed Peppers
• Patsy from Famfriendsfood is bringing her Carrot Souffle
• Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
• Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
• Tammi from Momma’s Meals is making Hearty Pork Stew
• Kristin from Kwistin’s Favorites is making Orange Chicken
• Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
• Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
• Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
• Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
• Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

By The Bonfire (Sweets, Snacks and Sips)

• Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
• Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
• Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
• Anne from Webicurean  is making some Drunken Pumpkin Bread
• Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
• Leslie La Cocina De Leslie is making Sweet Potato Atole
• Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
• Tara from Noshing With The Nolands is bringing Oranges En Suprise
• Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
• Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
• Isabel from Family Foodie is baking up Moist Pumpkin Bread
• Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
• Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
• Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
• Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
• Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
• Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
• Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
• Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
• Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
• Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
• Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

That is one great list of orange culinary delights. What a way to brighten up a meal. A feast for the eyes and the tummy!

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check our our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Apple Ricotta Cake-Guest Post at The German Foodie

Today its my great pleasure to be guest posting over at my friend Sofie's blog The German Foodie!!Sofie and I met through one of our facebook groups and I just love her German recipes.She is a great friend and extremely helpful! She is also well versed in photography skills and I enjoyed her little workshop on the same topic some time back!So when Sofie wanted me to guest post for her while she was on vacation I was thrilled J

I decided to make an Apple Ricotta Cake for this post mainly because it uses two of my favorite ingredients apples and ricotta!I found a simple recipe at All Recipes and just added some ricotta into the mixture!The result was a creamy, moist and delicious cake with a great personality coming from the juicy apples with cinnamon!

Need the recipe??Go over to The German Foodie to check it out J

Strawberry Ricotta Yoghurt Mousse ~Blue Ribbon Challenge

I’m just loving the days with the kids at home and the fact that I don’t have to wake them up, get them ready, deal with the crankiness of my 4 year old while making breakfast for my 8 year old. All the chaos that’s part of a school day is now gone replaced by calm serene mornings, where I can enjoy an extra cup of tea and relax! Summer how I love you J

I'm also enjoying the various blog events that I'm a part of beginning with Blue Ribbon Challenge initiated by Anna of Crunchy Creamy Sweet!!A challenge where all of us make the same dish with our own twists and vote for our favorite.This event will be followed by another exciting one on Sunday!Will keep you posted on that too J

I looked all over the web for inspiration for my mousse recipe and incorporated all my favorite flavors to create a healthy Mousse that I'm sure you're going to love J

The light airy texture of the mousse, with the sweet strawberries and creaminess of the Lemony Ricotta and Greek Yoghurt just makes it a delectable indulgence. The fact that its healthy makes it even more enjoyable J

Strawberry Ricotta Yoghurt Mousse

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Ingredients:

Strawberry Jam-1/2 cup

Greek Yoghurt-1 cup

Powdered Sugar-4 tbsp

Low fat Ricotta –1/2 Cup

Egg White-1/2 cup

Lemon Zest-1 tbsp

Process:

In a food processor blend together ricotta and the strawberry jam until smooth. Mix the lemon zest and keep aside in a bowl.

Using a hand mixer whip together the Greek Yoghurt with 3 tbsp. of sugar until creamy.

In another bowl using the hand mixer whip the egg white until foamy and beginning to hold shape. Sprinkle in a tbsp. of sugar and whip until soft peaks begin to form.

Now take the ricotta mixture and gently fold in half of the Greek Yoghurt. Now fold in half of the egg whites into the mix. Gently fold in the rest of the Greek yoghurt followed by the rest of the egg whites until nicely combined.

Your strawberry mousse is ready! Pour the mixture into serving cups or glasses and chill in the refrigerator. Garnish with sliced strawberries and serve!

Guilt-free No Bake Quinoa Mango Pudding Crème Brûlée!!...and a Health Challenge and give away!!

Today is a day for indulging!Indulging in a smooth and luscious creamy dessert using Quinoa!Yes our very own, humble herb,transported to a different altitude.An altitude of greater proportions, greater heights in terms of taste and flavors.We bloggers are always looking to make complicated recipes to impress our readers, but sometimes its the simplest of recipes that deserve all the attention!This is one such recipe.

The intention was to make a dessert using Quinoa.But what started off as a simple experiment, gradually started taking the shape of something more decadent.My imagination running wild,I eventually decided to make a crème brûlée,but a skinny version. I made the pudding exactly like like an eggless rice pudding,and substituted lite coconut milk for regular milk.

I have to tell you that this is the first time I was making a dessert using Quinoa, so initially I was a bit apprehensive, but this tasted wonderful!The velvety texture and the sweet medley of cinnamon, ginger and vanilla makes it a very comforting dessert to indulge in.The coconut milk adds that extra depth of flavor and the mango with the thick Greek Yoghurt makes the perfect topping!Guilt-free and sinfully good!

Quinoa Mango Pudding Crème Brûlée
Print this Recipe


Ingredients:
For the pudding:
Quinoa-1/2 cup
Lite Coconut Milk-1 14oz can
Turbinado Sugar-3/4 cup
Ground Cinnamon-1tsp
Vanilla Extract-1 tsp
Ginger powder-1/2 tsp


For the Mango Topping:
Plain Greek Yoghurt-1 pot 6oz (I used Fage)
Mango puree-1 cup
Turbinado Sugar-2 tbsp


Process:
In a saucepan combine together Quinoa, 1 cup of Coconut milk and let it boil.Once it starts to boil, cover with a lid and cook on low heat until Quinoa is cooked.Once its cooked add the remaining Coconut Milk, Sugar , Cinnamon, Ginger and Vanilla and cook on medium until it comes together and thickens.Your pudding is ready!


In a separate bowl mix the Yoghurt, Mango and Sugar.Keep aside.
Divide the pudding among four ramekins and top it up with the Mango Topping covering the pudding all over.

Sprinkle a tbsp of Turbinado sugar evenly all over the crème brûlée and either use a torch to melt the sugar to from a crispy top or like me broil it for a few minutes [leave the oven door open so you can keep an eye]until golden!Serve warm!

Notes:The coconut milk thickens over time,so don't fret if you don't see it thicken straight away!Leave it for a few minutes and you'll see it starting to thicken.

You can also use cooked Quinoa for this recipe.Just add the coconut milk [adjust accordingly] and spices to get a nice consistency.Cook on medium until it all comes together.

Moving on to another exciting offering today!A Health Challenge and a Giveaway!


Have you heard of Slimkicker?
Its a weight loss and fitness site that helps motivate you to stay healthy by turning your diet and fitness goals into a game with points, rewards and challenges.They have tools that help you track your calories as well as recipe suggestions!


You can enter into a 7 to 30 day diet and fitness challenge with others and 'check-in' daily to tell them how you're doing.If you level up, you get to participate in giveaways to win cool prizes! Isn't that fun?

SlimKicker can be used alongside any diet program and is all about learning proper nutrition, portion control and acquiring important habits.

AND they have a chance for YOU to create a health challenge as part of their game!So what's for grabs if your idea is chosen?Well its this!

Its an Ozeri Touch Professional Digital Kitchen Scale!!

This product 

• provides accurate measurements from 0.1 oz to 17.6 lbs (1 gram to 8000 grams).
• Features advanced touch sensitive buttons for easy operation, and a large Blue Backlit LCD screen that displays weights in pounds, kilograms, grams, and ounces (lb/oz, kg/g, fl.oz., ml)
• It calculates the net weight of the ingredients (automatically subtracts the container weight to calculate the weight of the ingredients being weighed)

How do you enter?


Simple, just leave a comment with your suggestion of a fun, creative fitness or a diet challenge.That's it!


Slimkicker will then pick their favorite and let me know.
[This giveaway is open to all USA residents and will be open until Wednesday June 6th 2012 11.59pm EST.]

The winner will be announced on June the 7th (Thursday)!!Please make sure to leave your email address or any other way to contact you so I can inform you.

Disclaimer-I was not offered any compensation in cash/kind for this giveaway.


This giveaway is now closed!

Berry Strudel with Chocolate Drizzle

One of the most versatile products available in the stores is the Puff Pastry!Great with sweet or savory, you can create gorgeous recipes using these store-bought packets of convenience.The reason I always have them in my freezer! This recipe is one of the easiest and easily feeds a crowd.I recently made these as Strudels with two delicious fillings.One with Apples and the other with Berries!

The recipe is fairly simple, yet delicious without too much effort.It was a hit with my guests and the kids alike.I also made a chocolate sauce to drizzle over the top and it gave a delicate chocolaty flavor to every bite!

(You can see some bits of the apple that was left from the Apple strudel that I also made along with this)

The berries ooze out their juices and mix in with the Cinnamon Sugar and every bite explodes with 

those succulent juices that are trapped in these delicious flaky Pastry!

Berry Strudel-Adapted from-Pepperidge Farms & Yummly
Print this Recipe


Ingredients:


For the Strudel


Store bought Puff Pastry-1 sheet thawed
Strawberries (sliced)and Blackberries-1 1/2 cup mixed together
Brown Sugar-2 tbsp plus 2 tbsp for dusting
All Purpose Flour-1 tbsp
Cinnamon-1 tsp
Egg -1
Water-1 tbsp


For the Chocolate Drizzle


14 oz can of Sweetened Condensed Milk-1
Semisweet chocolate chips-1 cup
Butter-2 tbsp
Vanilla extract-1/2 tsp
Salt-1/8 tsp


Process:


Chocolate Drizzle:


In a saucepan combine all the ingredients for the sauce and cook on low heat until the chocolate melts.Add a tsp of vanilla.You can freeze any leftover sauce for later use.


Preheat the oven to 375 degrees.Mix the berries along with the 2 tbsp of brown sugar, flour and the cinnamon.
Unfold the puff pastry.Flour your surface and roll out the puff pastry into a 16 by12 inch rectangle.
Dust the remaining brown sugar all over.
With the side facing you spread the strawberry mixture at the bottom half about 2 inches from the edge.Roll up the dough till you reach the end making sure to secure the filling inside and place seam side down on a greased baking tray.
Mix the egg with water and brush the top with the egg mixture.Make slits all along the pastry.
Bake for 35 minutes or until the pastry is golden.Let it cool on a wire rack.Once cool drizzle the chocolate sauce all over.Your Strudel is ready!

Sending this to our #Berrylove bloghop co-hosted by these fabulous bloggers!Please visit their pages while you're here!


A Little bit of everything ~ Roxana GreenGirl ~ @RoxanaGreenGirl

Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin ~ @BigFatBaker
Bon à croquer ~ Valerie ~ @Valouth
Cake Duchess ~ Lora ~ @Cakeduchess
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy
GeorgieCakes ~ Georgie ~ @georgiecakes
Hobby and More ~ Richa ~ @betit19
Java Cupcake ~ Betsy Eves ~ @JavaCupcake
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth ~ @Mango_Queen
Rico sin Azúcar ~ Helena ~ @ricosinazucar
Simply Reem ~ Reem ~ @simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood
Teaspoon of Spice ~ Deanna ~ @tspbasil
That Skinny Chick Can Bake!!! ~ Liz ~ @Thatskinnychick
The Art of Cooking Real Food ~ Laura ~@TAofCRF
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @VegetarianMamma

Seafood and Chorizo Paella

My love affair with Paella began when I first had it about six years ago in this cute little restaurant that we frequented.They served the most delectable Seafood Paella steaming hot with lobsters,shrimp, mussels and clams all decoratively arranged on a huge platter that was so visually appealing that we couldn't wait to dig in.

In my pursuit to find the one perfect recipe I tried hard probing the net.I even found a recipe and tried it, but the first time I made it I wasn't much impressed with the sticky consistency of the rice.I had used Long grain Basmati rice and didn't quite get the rice to liquid ratio resulting in a rather sticky Paella.
Determined to try again I set on my quest once more to find the perfect Paella recipe and that led me to a blog that I absolutely love called Adora's Box with tons of lovely recipes.

This recipe is inspired from Adora's Paella recipe.The few changes I made were:
I used Arborio Rice.
Added some Chorizo Sausages.
Cooked on the stove-top.
Didn't use red bell peppers or squid because I didn't have any!

This time the Paella came out beautiful!!Exactly as I'd imagined it to be.The Arborio rice was nice and fluffy, not at all sticky and the flavors blended beautifully.

Seafood and Chorizo Paella
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Ingredients:
Arborio Rice-2 cups
Onion (medium)-1 chopped
Garlic- 4-5 Cloves Crushed
Saffron-1 tsp
Tomato paste-1 tbsp
15 oz can of crushed tomato
Shrimp-12 pieces peeled and deveined
Chorizo Sausages-2 cut into rounds
Mussels-about 12
Fish Stock-3 cups
Frozen Peas-1 cup
Olive Oil-2 tbsps
Salt- to taste

Process:

Heat some of the stock in a pot and add the mussels.Parboil them just until they open up.Strain them and mix the liquid back into the fish stock.
In a paella pan or deep skillet heat olive oil and add the Shrimp.Cook until pink on both sides.Take it out and keep aside. In the same oil add the Chorizo sausage and brown them on both sides.Take them out and keep aside.Add the onions and garlic into the skillet along with tomato paste and can of tomatoes.Fry for about 2 minutes and add the rice and saffron.Add the fish stock and bring it to a boil.Once it starts boiling reduce the heat, cover the skillet with a tight fitting lid and cook for 15 minutes or until all the stock is absorbed.
Open the lid and arrange the Shrimp, sausage, mussels and peas and put the lid back on.Let it cook for 5 more minutes.You can serve the Paella as it is or transfer in a tray.Garnish with fresh parsley!

Citrus Bloghop-Orange and Lettuce Salad

After stuffing myself a bit-too-much during the holidays, I'm now in a mood to eat light and healthy.So when my friends suggested citrus as the theme for this month's blog-hop, I was super excited, because I could post my favorite salad and at the same time not deviate from my healthy-eating plan.

When I say healthy food, salad comes to my mind and what better way to start the New Year with a healthy salad recipe.What can I say about this beauty!I call it the King of all Salads as it has all the things you look for in a salad or at least all the things that I look for in my salad.Its sweet, tangy, crunchy, peppery all-in-one.It has the ability to transform a dull meal into this lively elegant supper!

Pair it with your favorite rice,pasta or sandwich and there you have it!A piquant tasting salad that's beautiful in taste and looks. The dressing in this salad has now become my favorite dressing for all kinds of salads!The hint of ketchup and the sweetness of the honey combined with the tanginess of the vinegar and lime juice makes all the difference and gives it its unique taste.

The inspiration for this recipe came from the website www.spain-recipes.com,while I was searching for tapas recipes (that I am going to share in future posts) I was planning to make for a gathering.Like I always do, I made some changes(I added some more ingredients and created my own dressing!Yay!) and ended up with an amazing salad recipe!!

Orange and lettuce Salad with Lime, Honey and ketchup Dressing
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Ingredients:

Minneola Orange-1 sliced into rounds
Lettuce-1 pck
Crumbled Feta-3 tbsp
Pimento stuffed Green Olives-10-12
Ready salted sunflower seeds-2 tbsp
Golden raisins soaked in water-2 tbsp

Lime Honey Ketchup Dressing

Lime juice-1 tsp
White Wine Vinegar-1 tsp
Honey-1 tsp
Ketchup- 1tsp
Extra Virgin Olive Oil-3 tbsp
Salt and pepper-to taste

Process

Assemble all the salad ingredients and arrange on a platter.Whisk together the dressing and pour over the top.Enjoy with your favrorite meal!

Okay one last pic since I absolutely adore this beauty :)

I am so excited to share this recipe as part of our citrus bloghop for this month.I am co-hosting this event with these amazing bloggers and request you to check out their amazing creations. You can link up any of your citrus recipes from the month of January 2012.Our twitter hashtag is #Citruslove.

A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl

astigvegan.com ~ Astig Vegan ~ @astigvegan

Baker Street ~ Anuradha ~ @bakerstreet29

BigFatBaker ~ Erin ~ @BigFatBaker

CafeTerraBlog ~ Terra ~ @CafeTerraBlog

Cake Duchess ~ Lora ~ @cakeduchess

Cakeballs, Cookies and More ~ Sue

Easily Good Eats

Elephant Eats ~ Amy

Georgiecakes ~ Georgie ~ @georgiecakes

Hobby And More ~ Richa ~ @betit19

Mike's Baking ~ Mike ~ @mikesbaking

Mis Pensamientos ~ Junia ~ @juniakk

No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley

Oh Cake ~ Jessica ~ @jesshose

Parsley, Sage, Desserts and Line Drives ~ Lisa ~ @parsleynsage

Peaches and Donuts ~ Sylvia ~ @PeachesandDonut

Savoring Every Bite ~ Linda ~ @Spicegirlfla

Simply Reem ~ Reem ~ @simplyreem

Smart Food and Fit ~ Lisa ~ @LisaNutrition

Soni's Food for Thought ~ Soni ~ @sonisfood 

That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick

The Art of Cooking Real Food ~ Laura ~ @TAofCRF

The More Than Occasional Baker ~ Ros ~ @bakingaddict

The Spicy RD ~ EA ~ @thespicyrd  

The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian

Vegan Yack Attack! ~ Jackie ~ @veganyackattack

Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma

You Made That? ~  Suzanne ~ @YouMadeThatblog

Poached Pears in Red Wine

The second recipe in my 2 back-to-back desserts is Poached Pears in Red Wine.Probably the perfect and most elegant dessert during the holiday season!!The fruit,the spice and Red Red Wine is what makes it so special.Its got just the right colors that compliment the holidays,so why not try making these for a change to serve your guests!


Its a dessert that not many people make on a regular basis.Wonder why, considering its pretty easy to make.Or maybe it just waits for a special occasion to get its due! Its a dessert that's forgotten in the scheme of things during holidays since most people think of cookies and cakes to be made at this time.


In any case, I have decided to do justice to this and present it to my guests!As I've mentioned earlier we love fruit based desserts and this is one of our favorites.The sweetness from the pears and the Red Wine perfectly compliment the spices and the result is a luscious, rich,red dessert that is just so exquisite!You can also create this dish with peaches instead of pears or a combination of both!Its a delightful dish that can also be a stunning centerpiece at your next party!


Poached Pears in Red Wine
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Ingredients:
Pears- 4 Peeled
Cloves-6


Red Wine Sauce:
Red Wine-1 cup
Water-1 cup
Sugar-1/2 cup
Cinnamon-1  stick
Star Anise-1


Process:


Poke the cloves into the pears and keep aside.

Meanwhile place the sauce ingredients in a pot and bring it a boil.Add the pears.Cover and cook for about 10 minutes until cooked but firm.
Take the pears out and arrange in a serving dish.Continue to cook the sauce until it thickens.Drizzle the sauce over the pears.Cool and serve!
You can also serve it with a scoop of vanilla ice-cream,

Hope these 2 desserts (this and my Easy Lime Cake) will light up your Holidays!!Enjoy!