Does anyone remember this post from last December? Well, I promised the accompanying sauce and potato recipe and look at me delivering and all that! I know, I’m as shocked as you are. Yesterday I shared the sweet potato recipe that goes with the pork, and today I’ve got the apple coulis recipe that can NOT be left out.
It is the acidity that ties the whole dish together and makes it POP.
For those of you are wondering what the shniekies a Coulis is(prounounced koo-lee), it’s French and is just a simple sauce made from pureeing and(usually) straining fruits or vegetables.
You would serve a raspberry coulis with a dessert, most likely, and a vegetable puree with a savory dish, like a roast meat or fish.
In this case, I serve the apple coulis with a roast pork tenderlion. Think apple sauce gone all frou-frou.
It’s tangy and sweet with a hint of cinnamon. Serve it on the side of a dish, as a garnish, or drizzle it right on top of your meat. Pork isn’t the only appropriate counterpart for this sauce, turkey, chicken, and duck would go with it as well(as long as the seasonings on the meat allow it ;)).
For more dinner ideas, follow my Pinterest. I spend way too much time over there.
- 4 Granny Smith Apples
- 3 T. Butter, salted
- ¼ C. Sugar
- 1 t. Cinnamon
- 1 t. Lemon Juice
- zest of 1 small Lemon
- 3 T. Brandy
- 1 T. Water, to thin, if desired
- Peel and core the apples. Cut them into large cubes and place in a saucepan along with the butter, sugar, cinnamon, lemon juice, lemon zest, and brandy.
- Cover and cook on low heat until the apples are very tender.
- Place the cooked apples in a food processor or blender and puree until very smooth.
- Add the 1 T. of water if you desire a thinner puree.
Recipe adapted from Eco Harvest Gourmet.