每次開完party ，一定會剩下一些食材。 我就最愛運用剩下材料，煮出另一些菜式。 今次就把剩下的紅酒加糖煮啤梨，天然紅酒把啤梨肉也染成紅寶石一樣。 慢火加熱令酒精揮發，剩餘濃郁萄葡果香味。

Tags: Pear, Red wine

This entry was posted on Sunday, January 7th, 2018 at 10:34 pm and is filed under dessert (西式)甜品. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.