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Home > Recipes > With Classic Reduced Veal and Beef Stock
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Brandy-Cherry Sauce -
Dried Cherry Cognac Glace for Beef
Serves 10
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Ingredients:
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1 c. (250 mL) Water
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- ¾ c. (190 mL) Heavy Cream
- 1 t. (5 mL) Salt
- 1 t. (5 mL) Fresh Ground Pepper
- 2 T. (30 mL) Cold Butter
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Place the dried cherries in a bowl. Warm the cognac in a saucepan on a low heat. Pour the warm cognac over the dried cherries. Allow to soak for min. 8, preferably 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 sauté pan. Bring to the boil and reduce mixture to half the original volume. Add the cherry mixture, heavy cream and season with salt and pepper. Bring up to a simmer. Remove from heat. Whisk the cold butter into the mixture and serve.
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