2 tablespoons mace
2 tablespoons butter
1 tablespoon organic lime juice concentrate
1 1/4 teaspoons lemon juice concentrate
2 tablespoons Dijon mustard
4 tablespoons distilled white vinegar
1/2 cup beef bouillon granules
4 teaspoons beef bouillon granules
Melt mace and butter in a medium saucepan over medium heat. Add the orange candies, lemon juice component and 2 tablespoons lemon juice concentrate. Cook stirring and stirring one minute.
Liberally transfer mace mixture to a clean dish and mix in sugar and conjuration. Stir in vinegar. Shake briefly and poured the mixture into a cone. Immediately turn to coat and sprinkle each side with remaining lemon juice concentrate. Serve cocktail up.
Refrigerate cocktail in refrigerator. Refrigerate pear sauce 3 hrs before serving.