A few months back, a dear friend of mine brought me a real treat: Sucre roux a la Coriandre. Basically, it's a coriander-infused sugar, and it's scrumptious. I wasn't quite sure what to do with it, initially, but since, I've used it in a fig-poaching liquid as well as to caramelize Asian pears. Both are real delights. <br />Last night I served the caramelized pears atop homemade spiced apple butter -awesome- and last week I put them on pan-roasted salmon. Also delish. Though I've not tried this with other pears or apples, I suspect the result would be equally tasty. I started with Asian pears because I like their crunch and thought they'd hold up well during cooking. They do. <br />This sugar is made by Terre Exotique. I think you could approximate it by whisking some freshly ground coriander into unrefined sugar. <br />Enjoy.

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