I wanted something a bit different to go with my latkes for Easter Dinner. Last time I used Drambuie in the sauce. I thought it made for a very tasty sauce, but it is not my nature to make the same thing the same way twice. This time I decided to use Irish whiskey.
Karl’s Irish Whiskey Pear Sauce
2 Bartlett pears
1 Tbs. butter
¼ cup. Irish whiskey
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. Melt the butter in a small pot over a medium low heat and add the chopped pears.
3. Stir in the Irish whiskey and salt.
Tip: The salt will help draw the juices from the pears.
Note: A little salt acts as a flavor enhancer for sweet things, just do not add so much that your sauce tastes “salty.”
4. Cover the pot and let the pears simmer for 20-30 minutes.
Tip: Stir the mix occasionally so that the fruit does not stick to the pan and scorch.
5. As the pears soften stir and mash them against the side of the pot.
Tip: You can make your sauce very smooth—by putting it into a standing blender—or leave it a bit chunky.
6. As the sauce starts to thicken add the nutmeg.
Tip: If you want a really thick sauce you may add a half teaspoon of cornstarch mixed with a teaspoon of water.
7. Transfer to a serving bowl and garnish with a sprinkle of nutmeg.
8. Serve on the side with latkes.