Friday, December 6, 2013

Weekend Epicure

Quite a few years ago I ran across a recipe for Cranberry Napoléon, a sauce made with cranberries and Mandarin orange liqueur.  Well time and several computers ago I lost that recipe and had to come up with a replacement for the holidays.  Always thinking of food fusion of flavors and textures, I thought about combining the sweet tart flavor cranberry with the subtle sweetness of pear. So I combined fresh cranberries with Bosc pears and added the flavors I remembered from Cranberry Napoléon. The result was this flavorful all-purpose sauce which I named Cranberry with Pear Napoléon.  Thoroughly chill the finish product as to let the flavors blend. 


           Cranberry and Pear Napoléon
            2-½ cups cubed peeled ripe pears (about 3 medium) (Bosc) or canned
            1 cup water
            1 cinnamon stick (3 inches), broken in half
            1 table spoon zest of tangerine
            1 tablespoon lemon zest
            1 tablespoon of lime juice
            1 package (12 ounces) fresh or frozen cranberries
            1 to 1¼ cups sugar
            ¼ cup Grand Marnier or Triple Sec
 

Directions
In a large saucepan ( at least 2 quarts), combine the pears, water, cinnamon stick, zest of lemon and tangerine, and lime juice. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat and add Grand Marnier; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items.

Discard cinnamon sticks. Cool. Cover and refrigerate.

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