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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe goes with Lobster Cornucopia Ingredients:
2 red bell peppers |
3 tablespoons minced onion |
1 cup dry white wine |
1/2 cup water |
2 cups whipping cream |
1 large mango, peeled and cubed |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place peppers on a foil-lined baking sheet.
2. Bake at 475° for 20 minutes or until peppers look blistered, turning once.
3. Place peppers in a heavy-duty zip-top plastic bag; seal, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers.
4. Bring peppers, onion, wine, and 1/2 cup water to a boil in a heavy saucepan over high heat; boil 10 minutes or until liquid is reduced to 3 tablespoons. Stir in whipping cream; simmer, stirring often, 10 minutes or until thickened. Cool slightly.
5. Process red pepper mixture, mango, and remaining ingredients in a blender until smooth, stopping to scrape down sides.
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