Black Cherry Balsamic Braised Pears with Blood Orange Brandy Sauce
6 Pears-peeled and sliced
Angel food cake-sliced
7 Tbsp butter-divided
½ cup Blood Orange Olive Oil
¾ cup Cinnamon Cane Sugar
8 Tbsp Pear Brandy
¼ cup dry White Wine
½ cup Apricot Jam
½ cup Heavy Cream
2 Tbsp Black Cherry Balsamic Vinegar
1. Heat skillet to low-medium. Add butter and Blood Orange Olive Oil to pan and heat until butter is melted.
2. Add to skillet: wine, ½ of the brandy, and pears. Cook until the pears are soft, stirring occasionally.
3. Turn heat up to medium. Add in apricot jam, heavy cream, the rest of the brandy and cook, stirring occasionally until thickened.
4. Plate sliced angel food cake and top with pears. Drizzle Black Cherry Balsamic on top of dessert and serve.