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Port Wine Blackberry Sauce

Port Wine Blackberry Sauce

by | May 13, 2015

   • 6 oz. demi-glace     • 3 oz. The Perfect Purée Blackberry,  thawed     • 2 oz. port wine     • 2 tbsp. heavy whipping cream Method: 1. In a saucepan combine demi-glace, Blackberry puree, and wine; bring mixture to boiling. Reduce heat; simmer about 10 minutes,...
Port Wine Black Currant Sauce

Port Wine Black Currant Sauce

by | May 13, 2015

Ingredients for Port Wine Black Currant Sauce: 3 oz. The Perfect Purée Black Currant Puree, thawed 6 oz. demi-glace 2 oz. port wine 2 tbsp. Creme de Cassis 2 tbsp. heavy whipping cream Method for Port Wine Black Currant Sauce: In a saucepan, combine demi-glace, Black...
Pomegranate Glaze for Prawns

Pomegranate Glaze for Prawns

by | May 13, 2015

For the Glaze:     • 1 tbsp. canola oil     • 1 shallot, minced     • 3/4 cup The Perfect Purée Pomegranate Concentrate,  thawed     • 3 oz. dry white wine     • 1 tbsp. Worcestershire sauce     • 1 tsp. kosher salt     • 1/4 tsp. ground black pepper     • 10 mint...
Pomegranate Glaze for Pork Chops

Pomegranate Glaze for Pork Chops

by | May 13, 2015

    • 3 cups The Perfect Purée Pomegranate Concentrate, thawed     • 16 slices of bacon cut into strips     • 2 onions sliced julienne in strips     • 5 tbsp. chopped freshly peeled garlic     • 1 cup soy sauce     • 1 tbsp. chopped fresh ginger     • 1 cup maple...
Baker’s BBQ Sauce

Baker’s BBQ Sauce

by | May 13, 2015

Ingredients for Baker’s BBQ Sauce: 16 oz. The Perfect Purée Pink Guava Puree, thawed 3 tbsp. The Perfect Purée Sweet Ginger, thawed 1 tbsp. olive oil ¼ cup minced onion 2 oz. honey ¼ cup packed light brown sugar 2 tbsp. white wine vinegar 2 tbsp. mango chutney 1 tbsp....