3 Bosc pears, peeled, seeded and pureed
1 cup Balsamic vinegar
1 cup Mascarpone cheese or heavy cream
Heat pears and vinegar in a saucepan until reduced by half. Add the mascarpone cheese and stir well until thick.
3 Bosc pears, peeled, seeded and pureed
1 cup Balsamic vinegar
1 cup Mascarpone cheese or heavy cream
Heat pears and vinegar in a saucepan until reduced by half. Add the mascarpone cheese and stir well until thick.
Melty cheese makes this asparagus and mushroom quiche extra delicious.
Hasselback potatoes are the perfect blend of crispy and creamy.
Some fluffy pastry makes everything taste good.
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