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08/08/2007
Poached Quinces in Red Wine
Bosc pears in red wine make a classic, but predictable, fall dessert. Quinces cooked the same way are a bit of a surprise.
Issue #14
03/11/2002
Prune and Fig Ravioli with Cinnamon-Scented Butter
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Issue #22
08/08/2007
Poached Quinces in White Wine
Tarragon gives these quinces a mysterious hint of licorice.
Issue #14
11/02/2000
Apples Poached in Vanilla Syrup
The sugary vanilla butter used on the bread and in the center of the apples in this recipe is also a delicious spread for pancakes and French toast—so make a little extra while you're at it.
Issue #39
08/08/2007
Poached Quinces in Honey
When SAVEUR contributor Peggy Knickerbocker went to Greece in 1995, all she brought back was this recipe for clove-spiced quinces.
Issue #14
04/02/2002
La Tarte Bourdaloue
The celebrated pâtissier Coquelin bought La Pâtisserie Bourdaloue in 1909, and created, among other things, this famous pear tart.
Issue #12