Apricot Pear Cordials Recipes

HOW TO MAKE HOMEMADE FRUIT AND BERRY CORDIALS - BERRY

Steps:

• Add all ingredient to a large sauce pan and stir to combine. Bring to a boil over high heat.
• Once the mixture comes to a boil, continue to boil and stir for 5 minutes. Stir continuously and do not leave the mixture unattended.
• Next, turn off the heat, but leave the sauce pan on the burner. Allow the mixture to steep and cool for 1 hour.
• After the hour has passed, pour the mixture through cheesecloth to drain and to remove all of the berry seeds and/or pulp.
• Transfer to a sterile bottle or jar. Keep refrigerated.
• To use, pour approximately 1/4 cup of the syrup into a large drinking glass. Add ice and pour in 1 1/2 cups of cold water. Stir and enjoy.

APRICOT PEAR CORDIALS

Steps:

• Divide rock candy among containers. Add fruit and cover with vodka. Seal containers tightly and let stand for 6 weeks, preferably in a cool, dark place. Serve as an after-dinner drink or drizzle over ice cream.

APRICOT POACHED PEARS

Steps:

• Put preserves in a 1-cup measure. Cook, uncovered, at 100 percent power in a high-power oven for 1 minute. Remove from oven.
• Stir in 1 tablespoon of the lemon juice and the kirsch. Pass mixture through a sieve into a shallow bowl. Set aside.
• Peel the pears and core them through the bottom. As you work, rub the pears inside and out with the remaining lemon juice to prevent discoloration.
• Roll each apricot lengthwise and put one in the cavity of each pear. Coat the pears in the apricot mixture.
• Arrange pears in a circle around the inside rim of a 2 1/4-quart souffle dish. Cover tightly with microwave plastic wrap. Cook 7 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Serve hot or cold. Put each pear on a plate and spoon some of the remaining sauce over.

FLAMBEED VANILLA-POACHED PEARS WITH APRICOT SAUCE

Steps:

• Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
• Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
• To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.