Try this Autumn Fruit Sauce recipe, or contribute your own.
Suggest a better descriptionPeel 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!
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 32 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 0.8mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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