Cointreau Poached Pears with Raspberry and
is nothing quite like adding a top class liqueur
to a recipe to transform it from being perhaps
something rather drab into something exceptional.
One such liqueur is the world famous Cointreau.
have reproduced a few of their recipes on Hub-UK
to give you a taste of what can be achieved but
more recipes as well as information about Cointreau
itself can be found at their web site <click
4 cups sugar
16 cups water
4 orange peels
8 pears, peeled and cored
1 cup Cointreau
1/2 cup shaved semi-sweet chocolate
1/2 cup heavy cream
1 orange peel
1 tablespoon Cointreau
4 ounces frozen raspberries
1 teaspoon lemon juice
1 tablespoon sugar
1 tablespoon water
1 1/2 tablespoons Cointreau
1/2 cups whipped cream
8 mint sprigs for garnish
sugar, water, and the peel of 4 oranges. Bring
to a boil and boil until sugar dissolves. Add
pears, reduce heat, and simmer for about 20
minutes or until a knife can be inserted easily
into the pears. Remove from heat and let pears
cool in liquid. When cooled, add Cointreau to
pears, cover and refrigerate overnight.
chocolate with heavy cream and the peel of one
orange on top of a double boiler. Mix well.
Cool to room temperature. Remove orange peel
and stir in Cointreau. Sauce should be kept
at room temperature or refrigerated and warmed
to room temperature before using.
frozen raspberries, lemon juice, sugar, water,
and Cointreau in a small saucepan. Heat until
sugar dissolves. Transfer to a blender and purée
until smooth. Pass through a strainer to remove
seeds. Refrigerate until needed.
pear in center of a serving plate. Pour approximately
1 Tbsp. of chocolate sauce on one side of pear
and 1 Tbsp. of raspberry sauce on other side.
Serve with a small scoop of ice cream, garnish
with mint and orange peel.
visit the Cointreau
web site <click