I wanted something a bit different to go with my latkes Monday night. Jan made a Drambuie sauce to go with the mousse she made for Father’s Day. I thought it made for a very tasty sauce and that it would complement the flavor of pears very nicely. Most of the alcohol in this sauce will cook off, leaving only the sweet flavor.
After Dinner Note: This sauce is great just by itself and could be used anywhere you would use a mundane apple sauce.
Karl’s Drambuie Pear Sauce
2 Bartlett pears
2 Tbs. Drambuie
pinch Kosher salt
1. Peel and core the pears and chop them up a bit.
Tip: You are going to mash the pears as they cook, you are just trying to get the break down process started.
2. Put them in a small pot, over a medium low heat, and add the Drambuie and salt.
Tip: The salt will help draw the liquid from the pears.
Note: A little salt acts as a flavor enhancer for sweet things. Just do not add so much that it tastes “salty.
3. As the pears soften stir and mash them against the side of the pot.
Tip: You can make your sauce very smooth or leave it a bit chunky.
Note: If you are the impatient kind, a few pulses of an immersion blender makes quick work of this process.
4. As the sauce starts to thicken, add the mace.
Tip: the volatile compounds, that give mace it’s savor, break down under heat. Do not add the mace until the sauce is almost ready.
5. Transfer to a serving bowl and cool.
6. Garnish with a bit more mace and serve with latkes.