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Cashew, Smoked Porter and Pear Butter 

Chef Live AKA Richard Julien serves up mouth-watering mix that’s perfect as a dip for a holiday parties or as a condiment for grilled meats.


ripe Valley pears, peeled and diced ½ cup cashews, crushed
4 tbsp unsalted butter (split into two portions)
1 cup Uncle Leo's Smoked Porter
3 tbsp creamy goat cheese
2 rosemary sprig
1 bay leaf
makes about one cup

Heat a small saucepot to medium heat and melt half the butter, add the pears and cook until they are browned, but not burnt.

Add the crushed cashews and toast .

Mix in the brown sugar, Uncle Leo's, bay leaf and cook down until almost all of the liquid is evaporated. Remove the bay leaf.

Add the goat cheese and puree the mixture in a food processor. Season to taste.

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Vol 25, No 20
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