Pear Mustard Glaze for meat & poultry

Bergy's Note:

You may use this glaze in two ways - serve it hot at the table and allow everyone to help themselves or, as I prefer, brush the glaze on your meat (Pork chops, Pork Roast, Veal or lamb) or on your chicken during the last 5 to 10 minutes of cooking. If you are using it on chops be very careful not to burn them. It gives such a professional golden finish to your meat dish.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 1 (16 ounce) can pears in heavy syrup, drained save 3 tbsps of the syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon cider vinegar
• 2 tablespoons honey
• 1/4 teaspoon hot sauce
• salt and pepper

Directions:

1. Place all the ingredients is a food processor, with steel blade, process until you have a very smooth terxture.

Reviews

[Aroostook]

In a word...delightful!! I browned some pork chops and after covering them with this glaze popped them into a baking dish and finished cooking them in the oven (350F). Served them with green peas and skillet cornbread. Would never had thought of using pears in a glaze. This recipe is a keeper, Bergy and so are you! =) Sooo many recipes...soooo little time...Keep posting!