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Recipe courtesy of Food 911

Show: Food 911

Episode: Tailgating Party in Coralville Iowa

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Total:: 30 min
Prep:: 15 min
Cook:: 15 min

Yield:: 8 to 10 servings

Ingredients

4 red skinned Bartlett pears
1/2 cup extra virgin olive oil, divided
6 garlic cloves
2 shallots
1 quart chicken broth, low sodium
2 tablespoons fresh rosemary leaves
2 tablespoons balsamic vinegar

Directions

Split the pears in half and cut out the core. Brush the flesh with 2 tablespoons olive oil and place face down on a hot grill. Wrap the garlic and shallots in an aluminum foil pouch, pour in 2 tablespoons olive oil along with a little bit of water to create steam and seal. Place the packets on the hot grill and roast until soft, about 15 minutes. In a saucepan, combine remaining oil, chicken broth, rosemary and vinegar. Add the grilled pears, roasted garlic and shallots to the saucepan. Cook until the mixture reduces by half. Transfer the sauce to a blender and puree until smooth. Serve with Leg of Lamb.

My Private Notes

Name: Roasted Pear Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 to 10 servings
Ingredients: 4 red skinned Bartlett pears; 1/2 cup extra virgin olive oil, divided; 6 garlic cloves; 2 shallots; 1 quart chicken broth, low sodium; 2 tablespoons fresh rosemary leaves; 2 tablespoons balsamic vinegar