In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Baked Pears in Red Wine and Port Wine Glaze: A festive winter dessert

By Diane Rossen Worthington

JewishWorldReview.com | Years ago, I happened to be at a Los Angeles food event where caterers were showing off their most celebrated dishes. I was struck by a platter of slightly wrinkled pears drizzled with ribbons of glossy red glaze. I had never considered cooking a pear with the skin on. I was in a hurry and didn't have a chance to get the recipe, but I couldn't get it out of my mind. It was a spectacularly elegant yet rustic dessert that seemed easy to put together. After all, no peeling required!

On my first try, I cooked the pears so long that the fruit was too soft and the glaze was concentrated with a decidedly burnt aftertaste -- definitely not my best cooking moment. The next try resulted in a wonderful dessert that was not too heavy and was truly artful to look at. I have made so many variations along the way that I can honestly say this is one dessert that you can make your own. Below you will find some other flavor ideas.

Baked fruits are every bit as good as roasted vegetables, both benefiting by the heat and caramelization that takes place in the oven. Roasting vegetables requires a higher heat and drizzle of olive oil and seasoning to bring out their inherent melting sweetness. Fruits require some liquid and sugar to achieve a similar result. Bosc pears are a good choice for this bistro-style dessert because they have a creamy texture that holds up well during cooking.


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I hope you'll try these pears whether you are serving a crowd or just a small group. Serve them at room temperature or reheat them just before serving; either way, this dessert will shine.

Help is on the Way:

  • Make sure the pears have stems attached for a pretty presentation. Also, wrap stems in foil so they don't burn. Remove foil carefully after baking.

  • Use a shallow rimmed glass or ceramic baking dish so that the liquid can reduce.

  • Try some other flavors: substitute pomegranate juice or cranberry cocktail for the port, or use only red wine, or try a sweet dessert wine flavored with a vanilla bean along with the sugar.

  • This recipe may be prepared up to 8 hours ahead through step 5 and kept at room temperature.

  • Serve these with biscotti or a crisp butter cookie.

  • Serve with whipped cream or French vanilla ice cream.


    Serves 8

    • 2 cups dry red wine, Merlot or Cabernet Sauvignon

    • 1 cup tawny port wine

    • 1 cup sugar

    • 1 cinnamon stick

    • 2-inch piece lemon or orange zest

    • 8 Bosc pears, ripe, but firm with stems attached

    • Fresh mint leaves, for garnish

    1. Preheat the oven to 350 F. In a medium nonaluminum saucepan over medium heat, bring the red wine, port, sugar, cinnamon, and lemon or orange zest to a simmer, and dissolve the sugar. Remove the cinnamon stick.

    2. Core the pears from the bottom and then cut the bottom flat so that they can stand upright. Wrap a small piece of aluminum foil around each stem to protect it from burning.

    3. Place the pears stem side up in a large baking pan and then pour the wine mixture over them. (Reserve the saucepan.) Bake the pears for about 1 hour or until tender when pierced with a knife, basting every 15 minutes with the wine mixture.

    4. Remove the pears from the oven and carefully remove the foil from the stems. Transfer the pears to a serving platter.

    5. Pour off the remaining wine mixture into the reserved saucepan. Bring to a simmer on medium-high heat and reduce the wine until it becomes a glaze. Spoon the glaze over the pears.

    6. Garnish with fresh mint leaves, and serve warm, with vanilla ice cream if desired. These pears are also excellent served at room temperature.

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    © 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.