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Dried Cherry Cognac Glace

A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast, or with lamb or venison.




  1. 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.
  2. Place the reconstituted dried cherries with any remaining cognac in a food processor with a metal blade and process until smooth.
  3. Combine the Glace de Viande Gold® with the water in a large sauté pan. Bring the mixture to a boil and cook until it is reduced to just over 1/2 cup.
  4. 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.
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Classic French Stocks and Sauces