Chef Paul Prudhomme's Louisiana Kitchen 1984

Spiced Pear Gravy for Fowl
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2-1/2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup sugar 4 cups peeled and chopped pears, about 3 large pears 2 cups water, in all
1/4 cup drippings from roasted fowl, or 4 tablespoons unsalted butter 1/2 cup finely chopped onions 1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers 1/2 teaspoon salt 1/2 teaspoon white pepper
1/2 teaspoon ground red pepper (preferably cayenne) 1-3/4 cups hot basic chicken stock 1 peeled and cored pear, sliced



1 Combine the sugar and the chopped pears in a large skillet (not cast iron), stirring until sugar is dissolved. Cook over high heat about 1 minute, stirring once or twice. Stir in 1 cup of the water and continue cooking until mixture caramelizes (turns dark brown and very syrupy), about 20 to 25 minutes, stirring occasionally and scraping pan bottom well. Remove from heat and stir in the remaining 1 cup water. Set aside.
2 Place the 1/4 cup drippings from the fowl (or melt the butter) in a 1-quart saucepan. Add the onions, celery, beel peppers and seasonings; saute over high heat until vegetables start to get tender, about 3 minutes, stirring occasionally and scraping pan bottom well. Remove from heat. Stir the vegetable mixture into the caramelized pears, then add the stock. Turn heat to high and cook 15 minutes, stirring occasionally. Remove from heat.
3 Strain the contents of the skillet and reserve the liquid in the skillet. Puree the strained solids in a food processor or blender until smooth, about 30 seconds, pushing the sides down once with a rubber spatula. Add the puree to the strained liquid, stirring well. Turn heat to high and cook 2 minutes, stirring frequently. Stir in the sliced pear; reduce heat and simmer until pear slices are cooked, about 5 to 7 minutes. Remove from heat and serve immediately alongside roasted chicken or toher fowl.

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