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Recipe Name: Autumn Fruit Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Preparation Time:
Number of Servings: 12

3 Pears-such as Bartlett
3 Quince or Granny Smith
apples OR
3 Apples-any tart variety
1 1/2 Quart(s) Stock, fresh lamb stock
beef stock or chicken
3/4 Cup(s) Cognac
1 1/2 Tablespoon(s) Poire eau de vie, pear
Peel 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! Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 12
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 24.5mg
Potassium: 25.5mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 2.4g
Protein: <1g

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