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!