6个又大又硬的梨子,去皮,切成两半,去核;
2 cups water or red wine
2杯水或红酒;
½ teaspoon red sandalwood powder [turns pears dark read and gives them a pleasant flavor]
1/2茶匙的紫檀粉[让梨变成深红色,使其风味怡人];
1/8 cups good-quality Muscatel, Vernaccia, or any sweet heavy wine
1/8辈麝香葡萄酒、维奈西卡或其他甜烈酒;
½ - ¾ teaspoon powdered ginger
1/2- 3/4茶匙的姜粉;
2 tablespoons confectioner’s sugar (or more for a thicker syrup)
2大勺糖粉(若想要更多糖浆可加量);
garnish: pomegranate seeds
装饰品:石榴籽。
1. Boil pears in the water or red wine and sandalwood in a covered pot about 15 minutes or until soft but still firm. Drain.
1. 将紫檀粉倒入水或红酒之中,放入梨,盖上锅煮15分钟左右,直到梨子变得稍软。沥干;
2. Combine sweet wine, ginger, and sugar. Bring to a boil and cook until syrup is slightly reduced and thickened.
2. 将甜酒与姜粉和糖粉混合,煮沸,直到糖浆稍稠;
3. Pour syrup over pears. Serve warm or cold, garnished with pomegranate seeds.
3. 将糖浆倒到梨子上。作为热菜或冷菜均可,以石榴籽作装饰;
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