Sunday, February 24, 2008

Apples in Pear Nectar

Apples in Pear Nectar

2 apples (Gala or Fuji) peeled and cut into thick slices
½ cup pear nectar
Splash of orange liqueur (Gran Gala or Grand Marnier)

Put all ingredients in a pan. Turn stove burner to medium. Cook, stirring frequently, until most of the liquid evaporates, leaving about a tablespoon as a sauce.

What a wonderful winter side dish or dessert (just add whipped cream!). Because of the nectar, sugar is not needed. And since the apple slices are thick, they maintain their shape. I betcha this would make a great pie filling, too.


Bookstore Piet said...

That sounds tasty. I am experimenting with rhubarb sauce's (trying to recreate a lost recipe my grandmother made) right now and like the idea of the nectar. If/When I succeed I'll send you the final recipe or link to my blog. Skol!

pjpink said...

Hi Piet - Let me know how your rhubarb sauce turns out.