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Wicked Pear and Brandy Sauce - perfect with veal or pork

This pear and brandy sauce is a delicious alternative to gravy with roast pork or veal.

Serves 6-8 people

Ingredients

1 Onion
1 Tomato
2 Celery sticks
1 Carrot
3 Pears
1 bunch Parlsey
1 Small tin green peppercorns
750 ml Beef stock
300ml Cream
50g Butter
Quarter cup of brandy

Method

  1. Melt 50g butter in heavy saucepan and slowly saute onion, celery, tomato, carrot, handful of parsley and tinned green peppercorns until tender.
  2. Add pears quartered, not peeled (but take the seeds out), 750 ml beef stock and reduce by a third.
  3. Add 300ml of cream and 1/4 cup of brandy and reduce again to about 1-2 cups.
  4. Push the sauce through a sieve with as much goo as possible to give texture to the sauce. Add juices from roast veal or pork at the end.
  5. Warm and spoon onto meat like gravy.

Tip: any extra sauce will freeze very well for next time if you don’t need it all; just defrost it in the microwave next time.