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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