sauce de pommes et poires aux amandes
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apple, pear, and almond sauce
This is a nifty sauce for roast meats, especially pork. The only sweetness comes naturally from the fruits. It is both naturally thick and creamy.
1 tablespoon butter
zest from 1/2 lemon, grated
3 tablespoons chicken stock
4 tablespoons heavy cream
1/2 tablespoon lemon juice
pinch ground nutmeg
pinch ground cinnamon
Melt the butter in a small saucepan over high heat. Add the lemon zest, pear, and apple. Cook until the fruit is tender and starting to caramelize.
Transfer the cooked fruit to a small food processor. Add the stock, cream, and lemon juice to the processor. Process the mixture until smooth.
Return the mixture to the saucepan and cook over low heat for 5 minutes.
Just before serving, whisk in the nutmeg, cinnamon, and almonds.
Cuisine Actuelle, October-November 2001 Supplement, page 26.
©2008 Peter Hertzmann, Inc. All rights reserved.