Dried Cherry Cognac Glace for Beef
Adapted from More Than Gourmet
This sauce is a delicious compliment to a holiday meal, especially when it comes to fork tender beef cuts. It adds the perfect sweet taste of cherries blended with cognac into a rich smooth sauce that will have your guests savoring the dish to the very last bite.
Servings: 10
Ingredients:
4 oz dried cherries
3/4 cup Cognac or brandy
1 1/2 oz Glace de Viande Gold® (Brown Stock)***
1 cup water
3/4 cup heavy cream
1 tsp salt
1 tsp fresh ground pepper
2 tbs cold butter
1. Place the dried cherries in a bowl.
2. Warm the cognac in a saucepan on a low heat.
3. Pour the warm cognac over the dried cherries and allow them to soak for a minimum of 8 to 24 hours.
4. Place the reconstituted dried cherries with any remaining cognac in a food processor with a metal blade and process until smooth.
5. 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.
6. Add heavy cream, season with salt and pepper and stir well.
7. Bring to a simmer. Remove from heat. Whisk the cold butter into the mixture and serve.
Cooking Tips:
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.