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Brandied Cherry Sauce30 Serving size: 2 tbsp. 20 minutes |
| • | 30 oz. The Perfect Purée Cherry Puree, thawed |
| • | 2 cups granulated sugar |
| • | 8 oz. brandy |
| • | 8 oz. heavy whipping cream |
| • | 8 oz. unsalted butter, cut up |
| Method: | |
| 1. | In a saucepot over medium-high heat, combine the Cherry puree, sugar, and brandy. Reduce, stirring frequently, for 10 to 12 minutes. |
| 2. | Whisk in heavy cream. Whisk in butter, a little at a time, until well blended. |
| 3. | Pour over dessert and serve. |
| Serving Suggestion: | |
| Try this sauce over a warm bread pudding or flambéed pears or peaches. | |
| Flavor Twists: | |
| For the Cherry puree, substitute Apricot, White Peach, Papaya, or Mango. | |