Dried Apricot, Cherry and Prune Sauce with Armagnac - Featured Recipe - CookingDistrict.com
Featured Recipes

Dried Apricot, Cherry and Prune Sauce with Armagnac

Photo by artizone
Categories: Sauces
1 qt
Photo by artizone
Step 1
6 tbsp • Unsalted butter
1/2 cup • Shallots • minced
1 tsp • Garlic • minced
1/2 tsp • Sea salt
3 tbsp • All purpose flour
2 cup • Dark Chicken Stock
2 cup • Red wine
1/2 cup • Armagnac
2 • Bay leaves
1 tsp • Fresh rosemary leaves
1 tsp • Fresh thyme leaves
10 • Dried pitted prunes • cut in half
10 • Dried apricots • cut in half
1/2 cup • Dried bing cherries
In a medium saucepan set over medium heat, melt 2 tablespoons of the butter. Once the butter begins to bubble, add the shallots, garlic and salt and cook for 4 minutes, or until the onion is soft and translucent. Add the flour and cook for another 4 minutes to make a light roux. Increase the heat to medium high and add the chicken stock, red wine, Armagnac, bay leaves, herbs, and dried fruits and bring to a boil stirring frequently. As soon as the sauce begins to boil, reduce the heat to medium and simmer until the sauce thickens enough to coat the back of a spoon. Remove from the heat and whisk in the remaining butter. Do not allow sauce to boil once the butter has been incorporated. Serve immediately.

Note: If you are preparing this sauce to accompany a roast, finish the sauce in the pan in which the roast was cooked in order to incorporate any meat juices in the sauce or deglaze the roasting pan with either the chicken broth or the wine and then proceed as instructed, adding the juices to the sauce.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved. (EMERIL’S TABLE on HALLMARK CHANNEL, HOLIDAY COOKING FOR A CROWD, premiering Wednesday, March 14 at 12:00pm ET/CT)


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