APRICOTS IN CARAMEL COGNAC SAUCE
Categories Fruit Dessert Quick & Easy Apricot Cognac/Armagnac Summer Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook sugar in a dry 12-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 8 to 10 minutes. Carefully add water, then add Cognac and lemon juice (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved. Stir in apricots and simmer, stirring occasionally, until apricots are tender but still hold their shape, about 10 minutes.
- Serve warm or at room temperature.
COGNAC CARAMEL SAUCE
This thin sauce with a fiery personality adds a direct hit of liquor, tempered by caramel, to any dessert that it's drizzled over. I particularly like it made with Armagnac, Cognac's rowdy cousin, and paired with Creamy Rice Pudding (page 138). If you wish, you can use bourbon, rum, or any favorite liquor in place of the Cognac.
Yield makes 1 1/2 cups (375 ml)
Number Of Ingredients 4
Steps:
- Spread the sugar in an even layer in a medium heavy-bottomed skillet or saucepan. Pour the 1/3 cup (80 ml) water over the sugar to dampen it, but don't stir. Cook over medium heat until the sugar dissolves and add the cream of tartar or lemon juice. Continue to cook without stirring, but swirling the pan if the sugar clumps or begins to brown unevenly. When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/2 cup (125 ml) water. The caramel will bubble up vigorously, then the bubbling will subside. Stir with a heatproof utensil until any hardened bits of caramel completely dissolve. Let cool completely, then stir in the Cognac. Serve at room temperature.
- This sauce can be stored at room temperature or refrigerated for up to 2 weeks.
CARAMEL SAUCE
Yes, it's true -- caramel sauce can be this easy.
Provided by Lorri
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 3h
Yield 14
Number Of Ingredients 1
Steps:
- Fill a large saucepan with water and bring to a boil over medium heat. Place the can of milk, unopened, in the boiling water. Cover and let simmer 3 hours, topping off water as needed and turning the can every half hour to prevent scorching. Carefully open can and serve.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 15.2 g, Cholesterol 9.5 mg, Fat 2.4 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 35.6 mg, Sugar 15.2 g
BRANDY-CARAMEL SAUCE
Make and share this Brandy-Caramel Sauce recipe from Food.com.
Provided by KathyP53
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Bring whipping cream to a light boil in a large saucepan over medium heat; stirring occasionally. Add sugar and cook; stirring occasionally, 4-5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat, and stir in butter, brandy, and vanilla. Let cool for 10 minutes.
- Store in airtight container in refrigerator. To reheat, let stand to room temperature for 30 minutes. Place mixture in a microwave-safe bowl, and microwave on HIGH for 1 minute, stirring after 30 seconds.
Nutrition Facts : Calories 1283.1, Fat 67, SaturatedFat 42, Cholesterol 224, Sodium 273.3, Carbohydrate 164.2, Sugar 159.2, Protein 2.7
CARAMEL-COGNAC FONDUE
Categories Condiment/Spread Sauce Milk/Cream Dairy Fruit Dessert Valentine's Day Cognac/Armagnac Anniversary Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
- Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.)
- Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.
COGNAC SAUCE
This sophisticated sauce will quickly become a favorite at your house. Spoon it over grilled veal chops or a crisp roast duck, and you will present a memorable dish. It is outstanding over noodles for a small but rich first course.
Provided by Dancer
Categories Sauces
Time 40m
Yield 1 c.
Number Of Ingredients 8
Steps:
- Melt the butter in a heavy medium-size saucepan over medium heat.
- Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
- Then add the cognac and flame.
- To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
- Holding the pan away from you, allow the flames to die down naturally.
- Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
- Add the mushrooms and continue to simmer 3 to 5 minutes more.
- Season with salt and pepper and serve immediately.
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- To make the Chantilly – Place the heavy cream, sugar and vanilla in the bowl of an electric mixer and whip at medium speed until thick and ribbony. Refrigerate until ready to use.
- Heat a large non-stick frying pan over medium-high heat. Add the butter. Once melted, add the peach slices, laying them on their sides, and sauté for 3 to 4 minutes until golden. Sprinkle the peach slices with 2 tablespoons of sugar and flip them, being careful not to break them. Continue to sauté for 2 to 3 minutes until golden-brown. Remove pan from heat and arrange the peach slices in a daisy pattern in the prepared mold, making sure to fit the slices tightly together. Set aside. Return pan to stove over medium/medium-high heat. Add the balance of the sugar, vanilla and Cognac and simmer, stirring continuously, until a rich caramel forms (about 5 to 6 minutes). Immediately drizzle the caramel evenly over the peaches and set aside.
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