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.
2 comments:
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!
Hi Piet - Let me know how your rhubarb sauce turns out.
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