Add the reserved wine to the skillet and cook over high heat, scraping up any browned bits, until syrupy, about 2 minutes. Add the stock and cook until reduced by half, about 5 minutes.

Desis have failed to understand the need for such a dish. Take a look at the comments section: One wrote, “Justice for dry fruits." A person wrote, “The audacity to charge 240 for that.” “I felt ...

Put into a small ovenproof dish, drizzle with olive oil and season with salt and pepper. Toss. Roast in preheated oven for 20 to 30 minutes, or until soft with slightly caramelized tips.

2 large eggs. 1/2 cup heavy cream. 3/4 cup milk. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. Pinch of salt. 3 cups cubes of stale challah or French bread ...

True, dried fruit will have more sugar by weight than the fresh version of the same type. An ounce of dried apricot halves, for instance, has about the same amount as four fresh apricots (5 ounces).