If you are looking for a great sauce to serve with steak, pork tenderloin or duck, look no further. This Dried Cherry Cognac Sauce is easy to prepare and has magnificent flavor.
How to Prepare Dried Cherry Cognac Sauce
Cognac is a type of brandy from the Cognac region of France and considered by many to be the most exquisite. Nevertheless, you can substitute a standard brandy for the cognac in this recipe.
Best served with:
Dried Cherry Cognac Sauce
- 4 oz. dried cherries
- 3/4- cup Cognac or Brandy
- 1 cup demi-glace
- 1/2 cup heavy cream
- Salt & pepper to taste
- 2 tablespoons cold butter
- Place dried cherries in a bowl. Warm the cognac in a saucepan on low heat.
- Pour warm cognac over the dried cherries. Allow the cherries to soak for a minimum of 8 hours, but preferably up to 24 hours.
- Place the reconstituted cherries with any remaining cognac in a food processor and process until smooth.
- Bring the demi-glace to a boil and reduce by half.
- Add the processed cherry mixture, heavy cream, salt and pepper. Bring up to a simmer; remove from heat.
- Whisk the cold butter into the mixture.