March 1, 2012

Pear & Horseradish Puree

Save Print
Pear & Horseradish Puree
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
 
A delicate balance of sweet, savory and spicy, this puree was inspired by a dish enjoyed at one of Jean Gorges' NY Restaurants
Ingredients
  • 2 ripe pears
  • 2" piece of horseradish root
  • lemon juice, to taste
  • 1 clove fresh garlic
  • Freshly ground nutmeg, to taste
  • Optional- add a head of steamed cauliflower to the mix to turn this sauce into a side.
Instructions
  1. Peel pear. Place in pot filled with two inches of water and bring to a simmer. Cook until pear is soft, about 15 minutes.
  2. Meanwhile, peel the outer skin off the horseradish and discard. Place remaining horseradish in food processor and puree until smooth.
  3. Add lemon, to taste.
  4. Be sure to test the heat of the horseradish and add small bits so as to avoid overpowering the finished product.
  5. Remove horseradish from food processor and add pear.
  6. Puree until smooth.
  7. Add garlic.
  8. In small amounts, add back in the horseradish, to taste. Store any remainder in the refrigerator for use in other dishes.
  9. Puree until smooth.
  10. When ready to serve, heat in heavy bottom skillet over medium until warm, then drizzle over rare filet mignon or other protein or vegetables of your choice.
  11. Top with freshly ground nutmeg, to taste.

 

0 comments