SC - Now cut that out!
Elaine Koogler
ekoogler at chesapeake.net
Mon May 22 05:31:56 PDT 2000
CBlackwill at aol.com wrote:
> As a matter of opinion, a good, sweet white wine, such as a Chardonnay, or any
> good quality white mixed with a little sugar will give you the same effect as
> using a sauterne in the finished dish.
That was my experience. I've made this dish with sauterne, with a white, and with
perry. I prefer the white, because I find that putting the pears, the sugars, and
the spice into the sauterne (not to mention boiling it to a syrup) disguises most
of the character of the sauterne. I suggest trying this recipe with the
mulberries and fresh powdered ginger. Yum!
What exactly is blanche powdur? Sugar powdered fine?
- -Magdalena
More information about the Sca-cooks
mailing list