Tuesday, June 30, 2015

Poire William Marinade

Summer is here, and that means salads. We make one of our favorite main course salads with spinach and baby greens, sweet red grapes, pistachios and/or pine nuts, dried blueberries, Gorgonzola cheese, and grilled marinated chicken breasts.

Last night we marinated the chicken in my version of a concoction starring a Pear Brandy known as Poire William. We used boneless chicken, but we’ve also used this versatile and delicious marinade on cut up chicken parts and pork tenderloin. The pears add just the right amount of sweetness, and the rest of the ingredients provide a perfect flavor combination for a cool meal on a warm summer day.

1/2 cup white wine
1/3 cup Poire William (Pear Brandy)
1/4 cup lemon juice
2 Tbs. low sodium soy sauce
3 Tbs. olive oil
1½ tsps. dried tarragon (or 1 Tbs. fresh chopped)
2 ripe Bartlett pears, peeled, cored, and chopped
             (or a small can of unsweetened pears, drained)
Fresh garlic cloves to taste
1 large shallot
Salt and fresh ground white pepper to taste

Combine all ingredients in blender or food processor until smooth. Marinate poultry or pork for at least one hour, and then grill as desired.

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