With cherry sauce for grilled steak or chicken
Ingredients
1 cup (200 ml) of juice and cherry compote fruit compote, free of stones
30 g butter
pinch of lemon zest
3-4 drops of lemon juice
1 tbsp (10 g) chopped walnuts
1 tsp (5 g) starch
4-5 drops of rum or cognac
pinch of cinnamon
salt
Photo
Method
Fruits are rub through a sieve and sauté in the butter. Add the lemon juice, lemon zest, cinnamon, walnuts, juice compote, which is fuzzy starch and salt to taste. The sauce boil with constant stirring until thickened. Away from heat and flavored with rum (cognac). Until use is held by sandwiching cover.
Difficulty
Average
Tested
0 users
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

elena_7106

Sun, 02/12/2012 - 00:00

I tried it, and I liked it.