By Sharon Merkel Prudhomme ~

I use this Apricot brandy pear sauce over Roast Duck. It’s also excellent over turkey, chicken and pork. This is my go-to brandy, however, you could use your favorite as well. I’d stick with one that’s fruit-flavored. 

Ingredients: 

½ C. Apricot Brandy

½ C. butter

½ C. brown sugar 

2-3 “shakes” cinnamon

3-4 pears- peeled, cored and diced  

2 “shakes” red pepper 

4-5 sliced button mushrooms 

¼ C. diced onions-handful 

tsp. orange zest

1 tsp. corn starch 

1-2 Tbls. oil-to prevent sticking

In saucepan: 

Add oil, onions, mushrooms, cinnamon, red pepper, orange zest. When onions begin to clarify, add pears, brandy, and butter. Sauté & stir occasionally on low until pears begin to soften. Add brown sugar-stir, dissolve and simmer. Mix tsp. of starch with few drops water to have a consistency of Elmer’s glue. Drop a little drizzle into the pot while stirring-to thicken slightly. Be careful not to over thicken. Remove from heat and allow to rest. It can be made in advance and kept in fridge. Spoon over meat and enjoy!