- 8
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Ingredients
- 4 red skinned Bartlett pears
- 1/2 cup extra-virgin olive oil divided
- 6 garlic cloves
- 2 shallots
- 1 quart low sodium chicken broth
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons balsamic vinegar
Preparation
Step 1
Split the pears in half and cut out the core. Brush the flesh with 2 tablespoons olive oil and place face down on a hot grill.
Wrap the garlic and shallots in an aluminum foil pouch, pour in 2 tablespoons olive oil along with a little bit of water to create steam and seal. Place the packets on the hot grill and roast until soft, about 15 minutes.
In a saucepan, combine remaining oil, chicken broth, rosemary and vinegar. Add the grilled pears, roasted garlic and shallots to the saucepan. Cook until the mixture reduces by half. Transfer the sauce to a blender and puree until smooth. Serve with Leg of Lamb.
This recipe yields 8 to 10 servings.
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