quick orange sauce for dessert?

[terri.pinder]

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.

I have a recipe for a Grand Marnier sauce, but it is really complicated and
I think it actually ends up being sort of fluffy, and I am not looking for a
fluffy sauce. I want something that I can pool on the plate under the
pears, and then drizzle over the top of the pear, and it be thick enough not
to run all the way down to the bottom of the pear, but would stop about
half-way down the pear. I am imagining a creamy type of sauce. It would be
great if I could make it ahead. (It doesn't have to be warm when I serve
it). Any suggestions?

[Joseph Littleshoes]

Post by terri.pinder
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.
I have a recipe for a Grand Marnier sauce, but it is really
complicated and
I think it actually ends up being sort of fluffy, and I am not looking for a
fluffy sauce. I want something that I can pool on the plate under the
pears, and then drizzle over the top of the pear, and it be thick enough not
to run all the way down to the bottom of the pear, but would stop about
half-way down the pear. I am imagining a creamy type of sauce. It would be
great if I could make it ahead. (It doesn't have to be warm when I serve
it). Any suggestions?

2 suggestions, one complex but can be made in advance and one simple but
needing to be made just before use.

1. Sauce a l'Orange

Pass some very ripe or well drained stewed apricots through a fine
sieve; thin out this puree with a simple syrup, bring to the boil
skimming carefully, then remove from the stove when it coats the back of
the spoon. Flavor to taste with almond milk, Madeira, kirsch or
maraschino.

Then pass some orange marmalade through a fine sieve; add a third of its
quantity of the above apricot sauce and flavor with Grand Marnier or
Curaco.

2. Creme Chantilly

Take some very fresh, fairly thick cream and whisk it until it becomes
stiff enough to stand on the whisk. Add 1 cup of sugar per 4 & 1/2 cups
cream and flavor with a bit of vanilla and orange essence. Must be made
just before use.


JL