Being in the midst of the holiday season, just like you I find myself busy and sometimes distracted. This is especially true when it comes time to prepare a nice and healthy meal to enjoy with family and friends. I enjoy the old standby recipes that I make year after year,  but this can get a bit old at times. So I decided it was time to make some changes and reach out to some of the most talented chefs I know for some holiday recipe help.  Chef Ivan Flowers a consulting chef, and former Executive Chef of Top of the Market San Diego, was kind enough to take the time to share this delicious and versatile recipe, and I wanted to present it to lucky you. The ingredients are simple, but the extra nuances that chef adds make for a wonderful dish. Using the flavors of the season, this recipe can be used as a side dish for Ham or Turkey, an ice cream topping or an accompaniment to a nice cheese platter. It’s easy to prepare, and I know that your guests will love it. The gentle crunch of the fruit and the aromatics of the Cointreau and spices will be heavenly for your palate.

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What A Pear!

By Chef Ivan Flowers

Serves 6

3 Granny Smith Apples, peeled, cored & cut into 1/8ths

3 Bosc Pears, peeled, cored & cut into 1/8ths

½ Cup Dried Cranberries

½ Stick Unsalted Butter

¼ Cup Brown Sugar

Juice of 1 Lemon

Juice of 1 Orange

Pinch of Salt

¼ Tsp. Cinnamon

¼ Cup Cointreau

In a large sauté pan over medium-high heat, melt the butter. Next add in the cinnamon, lemon juice, orange juice & brown sugar. Stir until well combined. Add in the apples, pears & cranberries. Cook for about two minutes until fruit is slightly softened. Add in the Cointreau & let the alcohol cook off. Finish with a dash of salt.