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Poached Pear in Cranberry Sauce with Chocolate Shavings

Dessert Recipes April 16, 2013 Comments: 6

Sweet tooth alert!!! This dish is extremely sweet and if you are not a sweet tooth I advice you stay away because this would not be your favorite item on the menu. I thoroughly enjoyed making this poached pear in cranberry sauce with chocolate shavings. The beauty of it is, it is a very simple dessert to make and can be remixed in so many ways. I thought of adding some white chocolate to it, some red wine to the cranberry sauce, some nuts or even almonds. Ahh my mind was spinning. Anyway it was a great dish and before I delve into the recipe, here are some facts I can bet you did not know about pears.

There are well over 3000 varieties of pears grown around the world.

The Chinese considered the pear to be a symbol of immortality. The destruction of a pear tree symbolized untimely death in their culture. (Who knew?)

Pears were used a long time ago as a natural remedy against nausea in ancient Greece. (Pregnant women take note)

Pears help to boost the immune system because they contain antioxidants such as vitamin C and copper which fight off free radicals and disease in the body.

When you eat a pear, your body absorbs glucose, which is converted into energy. Eating a pear can be a great pick-me-up if you feel sluggish in the afternoon. (Who needs red bull when you have a pear )

Quick one before my Nigerian followers attack me; I got all the ingredients in Lagos. The Cranberry sauce was purchased at Goodies Supermarket.

Recipe

1 Medium Sized Pear

1 cup of Water

1 Tablespoon of cranberry sauce

1 Teaspoon of Lemon Juice

Method

Peel Your Pear and place aside.

Bring your water to boil and add the cranberry sauce and the pear allow to simmer

Reduce the heat to the lowest so the pear can soften. This could take 10-12 minutes.

Use a spoon to lift the pear onto the plate you would like to serve it.

Drizzle the sauce that it simmered in on the pear and place in the fridge to cool.

Serve by grating a chocolate bar on the poached pear or adding crushed nuts.

About these ads

Promo Post: Love Desserts

About Us

I tell people that Love, Desserts actually started by an act of faith. I’d been experimenting with a new brownie recipe which I’d taken to my “guinea pig boyfriend” at the office, in his “generosity” (though I suspect he may have received death threats if he didn’t share) he shared the box with his colleagues, his boss then proceeded to ask him how much a box would cost. I was flattered. I decided to make him a box as a one off, but that was not to be as I got a lot of referrals from that one box I sold. I just couldn’t say no to the orders that started flowing in- that’s how Love,Desserts was born. Here at Love, Desserts we pride ourselves at being innovative- going beyond “Vanilla” and “Chocolate” to provide decadent treats designed to seduce your eyes and guaranteed to satisfy your taste buds. When you think Love, Desserts I want you to think “Decadence” and “Indulgence”. People often ask what my secret ingredient is and I tell them “Love”- I love what I do, I love what I produce and I’d love for you to keep coming back.

Contact Details

Phone Number: (+234) 705 637 3507

Email: lovedesserts1@gmail.com

Twitter: @lovedesserts1

Facebook: http://www.facebook.com/pages/Love-Desserts/163166543751320

Blog: http://lovedesserts1.blogspot.com/

Promo Post : Betty’s Sweet Shoppe

Dessert Recipes, Promo Post Series April 4, 2013 Leave a comment

So Our first promotional post is from Betty’s Sweet Shoppe. I have heard nothing but great things about this business but I would let Betty talk about her business. Enjoy xoxo

Elizabeth Anthony, Betty as everyone fondly calls her, was born and raised in Lagos Nigeria. In 2012 she used her creativity and love for sweets and launched Betty’s Sweet Shoppe a company that creates customized candy buffets for events. A candy buffet is a fantastic way to add the extra flare to any occasion.

My belief is that you are never to old for sweets so I don’t have a specific target I cater to everyone and to all sorts of events including Birthday parties, weddings, bridal showers, corporate events, baby showers just to name a few but I am open to doing all sorts of events. I also sell retail and wholesale candy for those that may not necessarily want an entire buffet.

A simple short sweet recipe to make at home

Most of my sweets are imported but I do make some things here is a recipe for one of my favorite sweets rock candy mainly because they are so pretty.

Homemade Rock Candy

Makes about 5 sticks of candy

Prep time: 5 minutes

Cook time: 10 minutes

Set time: 5 to 7 days

Ingredients

Wooden skewers

Wooden Pegs

Glass jar

2 cups of water

4 cups granulated sugar, plus extra for assembly

Food coloring (optional)

Method

Tie skewers to craft sticks perpendicularly, so you’re able to suspend the skewers in the middle of the jars. Make sure the skewers aren’t touching the bottom or sides.

In a medium pan, bring 2 cups of water to a boil. Add the granulated sugar one cup at a time, stirring each cup until the sugar is completely dissolved before adding the next cup. If you like you can gradually add several drops of food coloring, stirring continuously until the food coloring is mixed in and the sugar is fully dissolved.

Remove the mixture from heat and let sit for 5 minutes.

While the mixture is cooling, moisten skewers in water and roll in granulated sugar until they are lightly covered. This jump starts the formation of the sugar crystals.

Remove the strings or skewers from the jars, then carefully pour in syrup. Next, lower one skewer into each jar.

Loosely cover the top of each jar with a paper towel or foil to prevent dust from getting into the mixture. Don’t seal tightly, as there needs to be enough ventilation for the water to evaporate.

Let sit undisturbed for 5-7 days. The crystals will begin to form within a few hours and continue for several days.

Once it’s crystallized to your liking, remove the skewers and let dry.

Contact information:

Phone: +234 80106004054

E-Mail: BettysSweetShoppe@yahoo.com

Find us on Facebook: http://www.facebook.com/bettysweetshoppe

Banana Foster Cinnamon Pancakes – 12th Shade of Valentines Cooking

Breakfast dishes, Dessert Recipes February 12, 2013 Comments: 2

In honour of Pancake day yep its a real holiday. Maybe not a public one that gives you time off work but a day for you to celebrate your love for pancakes i’m assuming. Anyway, Our beloved chef Abby, has sent in a pancake recipe to celebrate pancake day and to tie in with the valentines’s season. Hope you enjoy it.

Sweetheart Breakfast…

My friends know how much I LOVE pancakes. If you are at my house for breakfast, you are definitely eating pancakes, no questions asked (ok, maybe with some eggs and sausages, if you are being nice). I prefer just pancakes because they are awesome on their own.

It’s my “go-to” food when I want to have a relaxed day and watch my Korean movies (Yep, KOREAN). Usually accompanied with hot chocolate or tea, but for special occasions you can spice things up with a glass of Mimosa (composed of one part champagne “or other sparkling wine” and one part thoroughly chilled citrus fruit juice, usually orange juice unless otherwise specified)

*BANANA FOSTERS CINNAMON PANCAKES*
*PANCAKE RECIPE*:
All Purpose Flour	1 ½ Cups
Baking Powder	3 teaspoons
Salt	1 teaspoon
Sugar	2 Tablespoon
Cinnamon	½ teaspoon
Milk	1 ¼ C
Egg	1
Butter, melted	3 Tablespoons
INSTRUCTIONS:
Measure out all the ingredients Melt butter in microwave ( 15 seconds intervals) Mix Flour, baking powder, salt and sugar together in a bowl Mix together the milk and egg Add the milk mixture into the flour mix (add slowly to avoid lumps) Mix melted butter into batter. Heat up a slightly oiled frying pan over a medium flame Scope some batter into the pan and brown on both sides. Reserve hot


*BANANA FOSTERS RECIPE*:
Butter	½ Cup
Dark Brown Sugar	1 Cup
Dark Rum (pref: Myers)	¼ Cup
Bananas, sliced	2 Whole
Banana Liquor (optional)	3 Tablespoons Cup
Pecans or Hazelnuts , chopped(optional)	¼ Cup
INSTRUCTIONS: In a large, deep skillet over medium heat, melt butter. Stir in sugar, when it melts and begins to bubble, place bananas and nuts in pan. Cook for 1 to 2 minutes. Add rum and vanilla, slightly move pan off the burner and tilt to flambé the sauce (please do this with caution; you don’t have to do it if you don’t feel comfortable. You will get the same results) Pour banana sauce over warm pancakes ENJOY!!!

Let me know how it turns out.

Thanks Guys.

@olawilliams
@Chefawilliams
http://abbyhwilliams.wordpress.com/

Fruity Marshmallow 11th Shade of Valentines Cooking

Dessert Recipes February 11, 2013 Leave a comment

This is just a simple snack to make and enjoy while watching a movie together. Bunk the boring old popcorn and get in some healthy fruits with some tasty marshmallows. I decided to toast the marshmallows before placing them on the skewers so you can try that too. It gives it a crunchy but soft centred chewy taste. Do not restrict yourself to the fruits shown in the picture below. Go wild but remember to use fruits that will stay on a skewer and not make a mess. Hope you all have been enjoying this valentines series. What has been your favourite dish so far? XoXo

Fruity Jello 8th Shade of Valentines Cooking

Dessert Recipes February 8, 2013 Leave a comment

“There’s always room for jelloooo”. If you watch Friends you would probably recognize this phrase ( oh I’m the only one who does? Well this is awkward). Anyhow, Afrolems stays steady making the simple things fancy. If you love the effortlessly delicious or if you’re just in the mood for something sweet and jiggly I’m certain you will agree with Joey, “there’s always room for jelloooo.”

Mix your Jello Powder with water. Put your fruits in the container you would like it to set in and pour the Jello in the container and allow to set. To make it fun, you can freeze it so you and your significant other can have fun trying to defrost it. Enjoy XoXo

White Chocolate Chips Red Velvet Brownies 5th day of Valentine Cooking

Dessert Recipes February 5, 2013 Leave a comment

Did you know that the history of red velvet desserts is really about the colour more than anything. I read this blog post and was shocked. Which means I can pretty much add any colour to a dessert recipe and make it really cool. Either way, I started thinking of what was somewhat easy to make as a dessert and wouldn’t take too much time and the red velvet brownie idea came up. I mean for those that have had the white chocolate brownie(none can compare) or the triple chocolate chunk brownies, this isn’t that different except I used white chocolates as toppings. This is a lovely dessert to share with your partner. It is chewy and chocolatey and you can serve it with frosting, ice-cream or whipped cream. Yum. Enjoy making this. xoxo

Ingredients

1 bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 Eggs
! Teaspoon of Vanilla Extract
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup of white chocolate chips

Method

Preheat oven to 350°. Line your baking pan with aluminum foil and lightly grease it.
Microwave the chocolate bar with butter in a large microwave-safe bowl for 2 minutes until its melted. Take it out of the microwave at 30 seconds interval to stir it so it can stay smooth.
Whisk in the sugar into the mixture. Add the eggs, 1 at a time and whisk into the mixture. Stir in the flour, baking powder, salt, vanilla extract, and food colouring. Pour mixture into the greased pan. Sprinkle white chocolate chips on mixture.
Bake at 350° for 40 – 45 minutes. To check whether it’s done, stick a toothpick in the center and if it comes out with a few moist crumbs then it is done. Take out and allow to cool. Serve with frosting and heart sprinkles.

This Valentines season, enjoy your Yummy dessert. Be sure to feed your significant other with your hands

Coconut Banana Chocolate Chip Muffin

Dessert Recipes January 24, 2013 Comments: 2

For some reason ever since i got back from Nigeria, I have had a weird craving for coconut so most of my recent dishes have been inspired by that craving. I mean this was intended to be a banana muffin but somehow coconut found its way in here. I loved the crunchiness of the outer part of the muffin. Now please don’t judge my muffin, everyone who knows me knows I am not a huge baker. If you have any alternative methods please share but this was what I made and enjoyed and hope you enjoy it too.

Ingredients:

2.5 cups all purpose flour

2 teaspoons baking powder

1/2 Teaspoon salt

2 medium bananas

2. 5 tablespoons milk

1/2 cup unsalted butter

1 cup granulated sugar

2 eggs

1 Teaspoon vanilla

4 tablespoons of chocolate chips

3 tablespoons shredded coconut

Method:

Preheat oven to 325°F.
Whisk eggs, with butter and sugar for 2 minutes and set aside.
Mash bananas in a bowl with the milk and set aside
Sift flour, baking powder, salt, into a mixing bowl and set aside.
Stir in the banana mixture with the egg mixture and pour into the bowl with the flour and other dry ingredients. Pour in the teaspoon of vanilla and fold in the chocolate chips and shredded coconut
Grease the muffin trays with some butter and use an ice cream scoop to scoop the mixture into the muffin pans
Bake for 45mins to an hour. To test if its done, stick a toothpick in the muffin and if its comes out dry and its brown, it is done.
Allow muffin to cool. Serve with either icing sugar and sprinkles or whipped cream.

Coconut Sticky Rice with Mango, Kiwi and Grapes

Dessert Recipes January 20, 2013 Comments: 2

Earlier this year, I was craving Mango like no man’s business. I remembered this dessert I had once that was coconut sticky rice and Mango. So I decided to play around a little with some sushi rice and some other fruits that were not originally in the dessert. Hope you enjoy the result.

Ingredients

1 cup sticky rice, soaked overnight in water and drained
1 cup coconut milk
1/2 cup brown sugar
1/2 teaspoon salt
2 slices ripe mangoes
Slices of Kiwi fruit
a handful of Grapes

Method

Steam the sticky rice with water until tender.

Pour the coconut milk in a pot and heat over medium heat. Do not allow the milk to boil. Add the brown sugar and salt and stir to dissolve completely.

Pour the sticky rice into a bowl and then pour the coconut milk mixture over the rice. Stir in and allow to stand for 20 minutes.

Scoop the rice and mould into round shapes and serve with the slices of mango or any fruit of your choice.

White Chocolate Cranberry and Almond Fudge 2nd Day of Christmas

Dessert Recipes, Holiday Recipes December 13, 2012 1 Comment

On the second day of Christmas, my true love gave to me White chocolate cranberry and almond fudge; Now that’s a mouth full. A co-worker brought in some walnut fudge and I decided to try it. It tasted really yummy and immediately had a mental block that I would not be able to make it. She told me it was really easy and gave me her recipe. I decided to experiment with some ingredients I had at home to make another type of fudge that reminded me of Christmas. For some reason, cranberries give me that Christmassy feeling. I have never been able to make desserts well but this seemed pretty straightforward when I made it. If you are like me, you would find that this is extremely easy to make. Seasons Feedings..Enjoy!

Ingredients

1 cup White chocolate bits

1/2 cup silvered almonds

1/2 cup cranberries

3/4 cup Condensed Milk

1 tablespoon lemon zest

1 tablespoon of butter

Method

On a baking sheet, grease the foil with butter and set aside.

On medium heat, melt the white chocolate bits.

Stir in the condensed milk.

Pour in the cranberries, lemon zest and almonds and stir in.