This is designed to be tart; a palate cleanser for all that rich
holiday fare. But you can always add a
bit more brown sugar. Yes, brown; it
adds both flavor and sweetness.
1 Anjou pear
½ cup dry Riesling—get the cheap kind, do yourself a favour
1 cup packed brown sugar
Zest of 1 small lemon
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 cayenne pepper
2 pounds of Cranberries
1/4 tsp cloves
1/4 tsp allspice
1/4 cayenne pepper
2 pounds of Cranberries
Puree the pear in a food processor, then add to a large sauté pan
and turn to medium heat. Dump in
Riesling, brown sugar, zest, and spices, then stir. Heat
until just starting to bubble. Add the
cranberries and continue cooking until the berries have just burst, stirring continuously
to avoid scorching the sides or burning your house down. Remove from heat, transfer to a pretty bowl
and put on table. Or, chill it and serve
in crepes. Both ways are super yum.
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