Creamy Pear Sauce

Prep time: 5min
Total time: 20min
Serves: 4
1
shallot, diced
0
1 tbsp
butter
15 mL
1/2 cup
dry white wine
125 mL
1 1/2 cups
Demi-Glace Sauce Gibiers Canabec (1 package)
310 mL
2 tbsp
15% cooking cream
30 mL
1 tsp
white wine vinegar
5 mL
28 oz
1 can Pear Halves, strained
796 mL
1/4 tsp
each salt and pepper
1 mL
1 tbsp
chopped Chives
15 mL
1/4 of the recipe
calories
220
fat
4 g
saturated fat
2 g
carbs
36 g
protein
6 g
cholestrol
15 mg
fibre
3 g
sodium
530 mg

Directions

  1. While wellingtons cook, heat butter in a medium saucepan over medium heat. Add shallots and cook until softened, about 5 min. Add wine, bring to a boil and cook until liquid reduces by half. Add demi-glace sauce, cream, white wine vinegar, pears and bring to a boil again. Remove from heat, let cool slightly, pour sauce into blender and blend until smooth. Season with salt and pepper. Sprinkle with chives to garnish.