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Nectarine Glazed Poussin https://www.metro.ca/userfiles/image/recipes/poussin-laque-coulis-nectarines-5932.jpg PT20M PT1H00M PT1H20M
To make Nectarine Glaze, coarsely chop nectarines to yield 4 to 5 cups (1 to 1.25 L). Melt butter in a large sauce pan. Add nectarines, lemon grass and 3/4 of the chilies. Saute about 10 minutes or until soft. Mix in tequila and corn syrup. Simmer glaze, uncovered, for 15 minutes. Purée mixture in electric blender, then strain through a sieve. Stir in cilantro and remaining chilies. Use to glaze poultry or other meats. Yields about 2-1 / 2 cups (625 mL) of glaze. To make Glazed Poussin or Chicken: Preheat oven to 350°F (180°C). Season poultry with salt and pepper to taste, then place skin down in a roasting pan. Roast for 25 minutes. Turn pieces over. Remove about 2/3 cup (170 mL) Nectarine Glaze from the sauce pan and use it to generously glaze poultry. Continue roasting, adding glaze once or twice, until meat is thoroughly cooked. Poussin may take only about 10 minutes longer; chicken parts may need 25 to 30 minutes longer.
2
5 fresh california summerwhite® nectarines 2 Tbsp. (30 mL) butter 1/3 lemon grass, thinly sliced 4 Serrano chili peppers, thinly sliced 1/2 cup (125 mL) light corn syrup 2 Tbsp. (30 mL) chopped cilantro 1 to 2 lb (675 g à 1 kg) quartered poussin (young hen) or 3 1/2 pound (1.5 kg) quartered chicken
Nectarine Glazed Poussin

Nectarine Glazed Poussin

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  • Gluten-free
2
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5
    fresh california summerwhite® nectarines
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  • 2 Tbsp.
    (30 mL)
    butter
  • 1/3
    lemon grass, thinly sliced
  • 4
    Serrano chili peppers, thinly sliced
  • 1/2 cup
    (125 mL)
    light corn syrup
  • 2 Tbsp.
    (30 mL)
    chopped cilantro
  • 1 to 2 lb
    (675 g à 1 kg)
    quartered poussin (young hen) or 3 1/2 pound (1.5 kg) quartered chicken
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Imprimer ma sélection

Preparation

To make Nectarine Glaze, coarsely chop nectarines to yield 4 to 5 cups (1 to 1.25 L).

Melt butter in a large sauce pan.

Add nectarines, lemon grass and 3/4 of the chilies. Saute about 10 minutes or until soft.

Mix in tequila and corn syrup. Simmer glaze, uncovered, for 15 minutes.

Purée mixture in electric blender, then strain through a sieve. Stir in cilantro and remaining chilies. Use to glaze poultry or other meats.

Yields about 2-1 / 2 cups (625 mL) of glaze.

To make Glazed Poussin or Chicken: Preheat oven to 350°F (180°C).

Season poultry with salt and pepper to taste, then place skin down in a roasting pan.

Roast for 25 minutes. Turn pieces over.

Remove about 2/3 cup (170 mL) Nectarine Glaze from the sauce pan and use it to generously glaze poultry.

Continue roasting, adding glaze once or twice, until meat is thoroughly cooked. Poussin may take only about 10 minutes longer; chicken parts may need 25 to 30 minutes longer.

Source : California Pêches – Prunes - Nectarines

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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