sauce de pommes et poires aux amandes

English Name:

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apple, pear, and almond sauce

Comments:

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.

Ingredients:

1 tablespoon butter

zest from 1/2 lemon, grated

100 grams pear, peeled, cored, 5-mm dice

100 grams apple, peeled, cored, 5-mm dice

3 tablespoons chicken stock

4 tablespoons heavy cream

1/2 tablespoon lemon juice

pinch ground nutmeg

pinch ground cinnamon

15 grams ground almonds

Instructions:

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.

Yield:

3 to 4 servings.

Ref:

Cuisine Actuelle, October-November 2001 Supplement, page 26.