Create a Christmas table just like this…just like that. We’ve got everything you need to set a festive table in stores and online at crateandbarrel.com.
We partnered with food stylist and consultant Valerie Aikman-Smith to create the beautiful feasts in our holiday videos, and we’ll be sharing some of the recipes on our blog throughout the holiday season.
Hosting family and friends for the holidays? Take a look at these recipes from our holiday video that are sure to impress your guests.
Poached Pears in Wine with Honey Recipe
Serves 6 people
- 6 medium-sized, firm but ripe pears
- 1 bottle/750ml of moscato or similar dessert wine
- ¼ cup of white sugar
- ¼ teaspoon of vanilla extract
- 1 cinnamon stick
- 2 star anise
- ½ cup of orange blossom honey
- Crème fraîche to garnish
Peel the pears and set aside, leaving the stem intact.
Bring the wine, sugar and vanilla extract to a simmer in a Dutch oven or other pan large enough to hold the pears. Stir until the sugar has completely dissolved, then add the cinnamon stick and star anise.
Place the pears bottom side down in the syrup and continue to simmer for 20 to 25 minutes until tender. You can test if they are ready by piercing one of the pears with a small sharp knife.
Transfer the pears to a platter and set aside.
Return the pan to the heat and bring to a boil. Continue to cook until the syrup has thickened, reduced by about half. Stir in the honey and continue to cook for a few minutes. Remove from the heat and cool slightly.
Drizzle the pears with some of the honey syrup. Offer extra honey syrup at the table, along with a bowl of crème fraîche.
Pavlova Cake with Cherries Recipe
- 1 pound of pitted fresh cherries
- 3 tablespoons of kirsch
- 8 large egg whites, room temperature
- 2 cups plus 2 tablespoons of superfine sugar
- 2 tablespoons of cornstarch
- ½ teaspoon of white wine vinegar
- 3 cups of whipping cream
- Powdered sugar to serve
Preheat the oven to 300F.
Place the cherries, two tablespoons of sugar and the kirsch in a bowl and toss to coat. Set aside.
Cut out four 8” parchment circles. Take two baking trays and place two circles on each tray. Set aside.
Place the egg whites in a large bowl and whisk with an electric hand mixer until stiff peaks form. Slowly whisk in the remaining sugar then fold in the cornstarch and vinegar until well combined.
Divide the meringue mixture between the four parchment circles. Using an offset spatula spread the mixture evenly out to the edges of the circles.
Reduce the oven temperature to 225F and bake the meringues for one hour. Turn off the heat leaving the meringues to cool completely inside the oven.
Before serving, whip the cream into soft peaks and set aside.
Remove the meringues from the oven and peel off the parchment paper. Place one meringue circle on a serving plate. Spread a quarter of the whipped cream over it. Top with another meringue circle and spread another quarter of the cream on top. Repeat layering like a sandwich ending with cream on top.
Spoon some of the cherry mixture around the base of the Pavlova and finish with a few spoonfuls on top. Dust lightly with some powdered sugar and serve.
- 2 bottles chilled white wine, such as Sauvignon Blanc
- ¼ cup/ 2 fluid ounces apple liqueur
- 2 tablespoons of simple syrup
- 6 apples cored and finely sliced
- 2 cinnamon sticks
- 3 star anise
- Ice to serve
Pour the wine, apple liqueur and simple syrup into a punch bowl and stir to combine.
Add the apples, cinnamon and star anise, and stir again.
To serve, fill glasses full of ice and ladle in the punch.
Want more to see how to create more of the dishes in our holiday videos? Check out the Thanksgiving recipes!