Fall fruit sauces from Churchill's Bill Kolhoff

Apple Cider Sauce:

-     1 Cup Apple Cider

-     1 clove garlic, crushed

-     ½ tsp. coarse black pepper

-     1 bay leaf

-     1 sprig fresh rosemary

-     1 tbsp. butter

Combine in sauce pan, bring to boil, reduce heat and let simmer 15 min.  (may be thickened with corn starch, if desired, not recommended)

Pear Chutney

- 1 firm pear

- 2 cloves garlic chopped

-1/2 cup vernors

-1 tsp minced garlic

-1/4 tsp crushed coriander

-1/2 cup diced bell pepper (any color)

-1/2 diced onion

Sea salt, black pepper

Combine in sauce pan, bring to a boil, reduce to simmer until ¾ liquid reduced, slightly thicker than a good gravy.

Sauteed Corn:

-Cut fresh from cob

-1/2 small sweet onion, sliced

Pre-heat saute pan, add 1 tbsp. olive oil.  Saute onion until it begins to soften, add corn, toss until heated.  Squeeze fresh lime (1/2) and sprinkle with black pepper.

Posted by N Dutton