Blueberry Port Sauce Recipe Recipe For Hand Recipe For Hand

PORK WITH BLUEBERRY SAUCE

Steps:

• For the pork: Place the pork chops on the work surface. Season them both sides with salt, pepper, and dried coriander.
• Heat 1/4 cup of vegetable oil in a skillet over medium heat. Add the steaks and fry them for 4 minutes on each side. Remove from heat.
• Line a baking tray with parchment paper and place the seared steaks on it. Distribute the 2 ounces of butter on each of them. Also, top the steaks with rosemary sprigs and garlic cloves.
• Bake for 15 minutes at 360⁰F/180⁰C.
• For the sauce: Heat a cooking pot over low heat, then add the butter and melt it.
• Add the blueberries and rosemary. Simmer for 10 minutes. Crush the blueberries in the process.
• Strain the cooked blueberries into another cooking pot using a strainer and a rubber spatula.
• Place the cooking pot over low heat. Add the wine and heavy cream. Cook and stir until it starts bubbling.
• Add the honey and lime zest and stir them in.

PORT AND RASPBERRY SAUCE

Steps:

• Spoon measured jelly into a heavy-based saucepan. Add port and lemon juice; stir over low heat until jelly melts and ingredients are combined.
• Reserve a few raspberries for garnish; press remainder through fine sieve. Add puree to red currant mixture in saucepan and heat gently.
• In a small bowl mix cornstarch with a little of the war sauce. Return to saucepan and cook, stirring until sauce thickens; add pepper.
• Serve hot.

BLACKBERRY PORT WINE SAUCE

Steps:

• Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
• Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
• Remove from heat.
• Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
• Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
• Stir butter and salt into sauce.

PORK CHOPS WITH BLACKBERRY PORT SAUCE

Steps:

• Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Set the chops aside.
• Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
• Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.

BLUEBERRY PUDDING WITH HARD SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
• In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
• In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.