4 navel oranges, peeled and supremed
1 tablespoon bourbon (optional)
¼ teaspoon Pure Madagascar Bourbon Vanilla Extract
½ teaspoon ground cinnamon
½ teaspoon crystallized ginger, finely minced
Pinch grated nutmeg
1 pear, peeled and diced
⅓ cup sugar
2 tablespoons water
vanilla ice cream (for serving; optional)
Mix orange supremes, bourbon, vanilla extract, cinnamon, crystallized ginger, and nutmeg in a medium bowl and set aside to marinate.
In a medium saucepan, bring the diced pear, water, and sugar to a boil over medium-high heat, stirring often. Reduce the heat to medium and simmer until the liquid is syrupy, about 8 minutes. Pour the pear mixture over the oranges and mix well. Refrigerate until cold. Serve spooned over soft cheese and crackers, or over vanilla ice cream if desired.
print it
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
