Tag Archives: fall dessert

Poached Pears in Mulled Wine

Mulled Wine Poached Pears

Poached fruit is a simple yet sophisticated dessert that will wow your guests this holiday season. It is, in fact, a little trick I use when I don’t want to make a complicated dessert. It’s so easy to just grab apples or pears and poach them in wine which is something I always have on had.

These mulled wine poached pears are the perfect classic dessert for fall and winter. Your guests will be impressed with the presentation, and the flavor is subtle and light which after a heavy meal can be just the perfect finish. Top them with homemade whipped cream for a festive end of meal treat.

Mulled Wine Poached Pears
Serves 8

You will need:
– 8 pears
– 1 bottle of Red Wine (I like to use a Merlot, or a Pinot Noir)
– 3/4 cup sugar
– 1 teaspoon cinnamon
– 3 star anise
– 1 cup whipping cream and 2 tablespoons sugar

To prepare:

Peel the whole pears leaving the stem in tact.

In a large cast iron pot, empty the bottle of wine, add the sugar, cinnamon, star anise.

Place the peeled pears on their side, then simmer them in the wine for about 15 minutes, occasionally with a large spoon roll the pears to evenly cook them. Turn off the heat, and leave the pears to macerate in the wine (this literally can be all day). Again occasionally turning them to evenly coat the pears. The pears will become a beautiful pink color from the mulled red wine.

In the bowl of a standing mixer fitted with a whisk, add the whipping cream and sugar whip until stiff peaks form about 5 minutes.

To serve:

Warm the pears through about 3 minutes and place the warm pears in a bowl with 3 tablespoons of the mulled wine. Add a dollop of whipped cream and serve.

NOTE: This is the perfect make ahead dessert, and it will truly impress your guests! 

xx Annette

 

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Handmade Charlotte & The Great Pumpkin Layer Cake

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As many of you know, I love a great fall party. When I asked creative guru Rachel Faucett of Handmade Charlotte if I could document her fall themed soiree for Atlanta Magazine’s HOME, she quickly said of course, and we were off and running. Creating a fall party can be fun and mostly easy peasy. Here is one of my favorite recipes from the party:

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The Great Pumpkin Layer Cake
Serves 12

For the cake, you will need: 

– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 tablespoon ground cinnamon
– 2 teaspoons ground ginger
– 1 3/4 teaspoons ground allspice
– 1 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1 1/2 cups sugar
– 1 cup (packed) golden brown sugar
– 1 cup canola oil
– 4 large eggs
– 1 15-ounce can pure pumpkin
– 1 tablespoon vanilla extract
– 1 tablespoon grated orange peel

Note: 2 fluted bundt pans.

To prepare the cake:

Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter bundt pans; Butter and dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. In the bowl of a standing mixer, fitted with the paddle attachment, beat both sugars and oil until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporatedDivide batter between prepared pans. Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks, then turn cakes over on to a platter.

For the frosting, you will need:

– 1 8-ounce package cream cheese, room temperature
– 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
– 1 tablespoon dark rum
– 1 teaspoon vanilla extract or vanilla paste
– 4 1/2 cups powdered sugar

To prepare the frosting: 

In the bowl of a standing mixer fitted with a whisk attachment, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).

For the chocolate icing, you will need:

– 12 ounces semi-sweet chocolate chips
– ½ cup cream

To prepare the chocolate icing:

In a small sauce pan heat chips and cream whisk until smooth.

To assemble the cake: 

Place 1 pumpkin cake layer, rounded side down, on platter. Spread the of cream cheese frosting over top of cake to edges. Top with second pumpkin half. Drizzle with Chocolate icing using a fork in a zig zag splatter pattern.

  • Note – Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

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For the full feature Atlanta Magazine’s HOME  is on newstands now.

Photos: Raftermen

 

 

 

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