|
Cherry Kirsch Sauce6 oz. 20 minutes |
| • | 3 oz. The Perfect Purée Cherry Puree, thawed |
| • | 6 oz. demi-glace |
| • | 2 oz. port wine |
| • | 2 tbsp. Kirsch or cherry liqueur |
| • | 2 tbsp. heavy whipping cream |
| Method: | |
| 1. | In a saucepot combine demi-glace, Cherry Puree, and wine; bring mixture to boiling. Reduce heat; simmer about 10 minutes, stirring frequently, until mixture is reduced by half. |
| 2. | Whisk in Kirsch or cherry liqueur and heavy cream; simmer mixture 5 minutes more. |
| 3. | Strain; transfer to a bain marie to hold for service. |
| Flavor Twists: | |
| In place of the Cherry Puree, try this sauce prepared with The Perfect Purée Red Raspberry Puree or Blackberry Puree. | |
| Serving Suggestion: | |
| Use this richly flavored sauce to accent duck, chicken, game, or pork loin entrees. | |