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""I love the rich garnet color that the pears take on after they've been poached in this fragrant spiced wine syrup," writes Laura Frankel in "Jewish Cooking for All Seasons." For the wine to use in poaching, Frankel suggests a kosher merlot by Baron Herzog."

Ingredients: cinnamon sticks, dry red wine...

Ingredients: cinnamon, eggs, lemon juice...

"As per recipe request."

Ingredients: confectioners' sugar, fresh lemon rind...

"My beautiful friend Sarah, who took things like chocolate classes in her spare time! I think this probably comes from California..."

Ingredients: real maple syrup, raw honey...

"Posted for Zaar World Tour, this is a great Russian dessert! This recipe is adapted from Everyday Cooking for the Jewish Home by Ethel G. Hofman. This is also popular in the Northeast and Canada."

Ingredients: maple syrup, pears, pecans...

"This sweet & savoury bread pudding has sautéed onions, pears, prunes, and a compote on top and it's absolutely delicious and very easy to make.


The recipe is from Joan Nathan's fabulous new cookbook, “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France”.

Note: You can make..."

Ingredients: bosc pears, eggs, margarine...