Brandied Sauce 30 Serving size: 2 tbsp. 20 minutes

• 30 oz. The Perfect Purée Cherry Puree, thawed

or  Apricot Puree,

or  White Peach Puree,

or  Papaya Puree,

or  Mango Puree,

• 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.