Pear Gravy Recipe
Here’s an easy and delicious variation on traditional gravy. Pear juice adds some fruitiness while rum adds complexity.
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup pear juice
- 2 tablespoons dark rum
- Kosher salt and freshly ground black pepper, to taste
Melt the butter in a large saucepan over medium heat. Once the foam subsides, stir in the flour and cook until light brown, about 2 minutes. Gradually add the chicken broth and pear juice. Simmer over medium heat until thickened, stirring frequently, about 10 minutes. Stir in the rum, and season with salt and pepper, to taste. Serve.