CHERRY DEMI GLACE RECIPES

Steps:

• Place the dried cherries in a bowl. Warm the cognac in a saucepan over low heat. Pour the warm cognac over the dried cherries. Allow the cherries to soak for at least 30 minutes or up to 24 hours.
• Place the reconstituted dried cherries with any remaining cognac in a food processor with a metal blade and process until smooth.
• Combine the Glace de Viande Gold® with the water in a large sauté pan. Bring the mixture to a boil and cook until it is reduced to just over 1/2 cup.
• Whisk in the cherry/cognac mixture and heavy cream, and season the sauce to taste with salt and pepper. Bring the sauce up to a simmer, remove from the heat and whisk in the cold butter.

Steps:

• Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes. , In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing., Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast.