Dried Cherry Cognac Glace
Dried Cherry Cognac Glace
Description
A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast.Ingredients
Yield
12 servings
| Dried tart cherries | 6 ounces |
| Cognac or brandy | 9 fluid ounces |
| Glace de Viande Gold® (or use Glace de Veau Gold®) | 2 1/4 ounces |
| Water | 12 fluid ounces |
| Heavy cream | 9 fluid ounces |
| Salt, to taste | |
| Pepper, to taste | |
| Unsalted butter, diced, chilled |
3 tablespoons |
Methods/steps
- Place the dried cherries in a bowl. Warm the cognac in a saucepan over low heat. Pour the warm cognac over the dried cherries. Allow the cherries to soak for at least 30 minutes or up to 24 hours.
- Place the reconstituted dried cherries with any remaining cognac in a food processor with a metal blade and process until smooth.
- Combine the Glace de Viande Gold® with the water in a large saucepan. Bring the mixture to a boil and cook until it is reduced by half.
- Whisk in the cherry-cognac mixture and heavy cream, and season the sauce to taste with salt and pepper. Bring the sauce up to a simmer, remove from the heat and whisk in the cold butter.
