| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces |
12 |
Servings |
INGREDIENTS
| 3 |
|
Pears-such as Bartlett |
| 3 |
|
Quince or Granny Smith apples OR |
| 3 |
|
Apples-any tart variety |
| 1 1/2 |
qt |
Stock; fresh lamb stock, beef stock or chicken stock |
| 3/4 |
c |
Cognac |
|
|
Salt |
|
|
Pepper |
| 1 1/2 |
tb |
Poire eau de vie; (pear liqueur) |
INSTRUCTIONS
Peel and core the 3 pears and the quince and cut into small pieces. Add the
pears and quince to the stock used to cook the seckel pears for the Rack of
Lamb, or just use straight stock if preparing this recipe for some other
meat. Bring to a simmer, and cook until fruit is soft and stock is reduced
by 1/3, about 1 hour. Process fruit mixture in a food mill or food
processor until smooth and return to pan. Add cognac and simmer slowly,
skimming as needed, for at least 1/2 hour. Season with salt and pepper and
add poire. Strain sauce.
Recipe can be made a day ahead of use.
Put sauce on individual plates and put the meat on each plate.
Recipe by Mangia!
Converted by MM_Buster v2.0l.
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