Weeknight Coq au Vin Menu
* Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 tablespoons brown sugar and 1 tablespoon Grand Marnier (orange-flavored liqueur) to pan; cook 30 seconds. Add 4 cups sliced peeled Bosc pear, 1/8 teaspoon ground cinnamon, and a dash of nutmeg; cook 10 minutes or until pear is tender, stirring occasionally. Remove from heat. Stir in 1 tablespoon Grand Marnier and 1 teaspoon fresh lemon juice. Serve over vanilla low-fat ice cream.