quick orange sauce for dessert?

x-no-archive: yes

Sounds yummy.

Silver Palate Basics has a recipe for a Brandy Custard sauce which is a pretty basic custard sauce.
You could probably make something like that with Grand Marnier.

Naomi D.

terri.pinder said:

For Christmas, I am making pears poached in red wine, honey and spices for dessert, and I would
like to serve it with an orange or Grand Marnier sauce. I guess I could boil down the poaching
liquid to make a syrup, but what I would really like to serve with it is acreamy orange sauce.

Pears don't go well with citrus.. too overpowering... waste of good pears. I wouldn't poach
pears in red wine either, again too overpowering. Poach pears in white wine and serve with a
Champagne Sabayon.

Champagne Sabayon Recipe courtesy Emeril Lagasse, 2003

2 large egg yolks 2 tablespoons sugar
1/4 cup sparkling wine Poached Pears, recipe follows

Fill a 1-quart saucepan half-full with water over medium heat and bring to a simmer. Place all
ingredients in a medium stainless steel bowl and whisk until well combined. Place the bowl over the
saucepan and continue to whisk until the sauce is thick and doubled in volume, 3 to 5 minutes. The
sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the
spoon when lifted.

Serve warm over poached pears in small bowls or decorative glasses.

Poached Pears: 12 pears 1 bottle sweet white wine, (Moscato, Muscat, Riesling, etc.) 1 vanilla bean,
split Cut a small "x" on the bottom of each pear. Bring a saucepan of water to a boil and set up a
large bowl of ice water. Add the pears to the boiling water and cook for 15 to 30 seconds, just to
loosen skin. Remove and immediately plunge into the ice water. Slip the skins off the pears. Halve
and remove the pits.

Combine the wine and vanilla bean in a large saucepan. Bring to a boil and simmer for 5 minutes. Add
the pears, cover and simmer gently for 3 to 5 minutes, or just until the pears are tender.

Remove the pears from the poaching liquid and chill. Top with the sabayon.
---

Of course some kitchen idjit is going to wonder what to do with the poaching liquid... cooks treat,
naturally... pour into tall galss of chipped ice and spike with vodka... or thicken with cornstarch,
stir in butter, and use to dress bread pudding.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Of course some kitchen idjit is going to wonder what to do with the

poaching

Quoted message said:

liquid... cooks treat, naturally... pour into tall galss of chipped ice

and

Quoted message said:

spike with vodka... or thicken with cornstarch, stir in butter, and use to dress bread pudding.

Does it have any lubricating qualities?

Jack Viscous

x-no-archive: yes

Sheldon, Emeril's recipe looks delicious, but pears poached in red wine is a classic dish--
especially good with Bosc pears. My fave is to poach them in Madeira or Marsala. Any of these
ideas can work.

And a creamy sauce with a hint of Grand Marnier should be fine.

Naomi D.

(Naomi Darvell) said:

Sheldon, Emeril's recipe looks delicious, but pears poached in red wine is a classic dish--
especially good with Bosc pears.

I know it's done, but I don't like red fleshed looking pears... seen em done with green creme de
menthe too, but tastes lousy and looks tawdry.

Didja know that pears ripen from the inside out, and if left to tree ripen they'd rot and drop
before fully ripe... is why pears at the market almost always need ripening, plus ripe pears would
be too delicate to ship.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

x-no-archive: yes

Sheldon said:

(Naomi Darvell) said:

Sheldon, Emeril's recipe looks delicious, but pears poached in red wine is a classic dish--
especially good with Bosc pears.

I know it's done, but I don't like red fleshed looking pears... seen em done with green creme de
menthe too, but tastes lousy and looks tawdry.

Creme de menthe, I can't imagine.

Try boscs with marsala or madeira sometime. That makes a great rich brown sauce.

Quoted message said:

Didja know that pears ripen from the inside out, and if left to tree ripen they'd rot and drop
before fully ripe... is why pears at the market almost always need ripening, plus ripe pears would
be too delicate to ship.

I didn't know that.

Someone sent me two boxes of those Harry and David pears. Outrageous prices. The green ones came
about ready to go and they are good. The red ones are still hard as rocks after a week in a paper
bag. I'm going to poach those.

Naomi D.