Blackberry Nirvana With Vanilla Cognac Recipes

BLACKBERRY NIRVANA WITH VANILLA COGNAC

Steps:

• Pre-heat oven to 375 degrees. In a small bowl whisk together the flour, baking powder and salt. Set the bowl aside. In a medium bowl beat together 1/2 cup butter and the white sugar until well combined. Beat in the eggs until smooth. Stir in the vanilla cognac. Into the cognac mixture, stir in the dry ingredients to make a batter. In a large saute pan or skillet, melt the remaining butter over medium heat. Stir in the brown sugar and cook until the brown sugar dissolves and begins to simmer (bubble). Add the blackberries, stir to coat, and cook 2 minutes. Remove the pan from the heat. Spoon the batter over the blackberries. Place in the oven and bake 30 minutes. Remove from the oven and let cool in the pan 10 minutes. Being very careful, invert the pan (turn it over) onto a serving platter bigger than the pan (yes, you want the bottom to be the top). Let cool slightly before slicing and serving.

BLACKBERRY NIRVANA WITH VANILLA COGNAC

Steps:

• Pre-heat oven to 375 degrees.
• In a small bowl whisk together the flour, baking powder and salt. Set the bowl aside.
• In a medium bowl beat together 1/2 cup butter and the white sugar until well combined. Beat in the eggs until smooth. Stir in the vanilla cognac.
• Into the cognac mixture, stir in the dry ingredients to make a batter.
• In a large saute pan or skillet, melt the remaining butter over medium heat. Stir in the brown sugar and cook until the brown sugar dissolves and begins to simmer (bubble).
• Add the blackberries, stir to coat, and cook 2 minutes.
• Remove the pan from the heat. Spoon the batter over the blackberries.
• Place in the oven and bake 30 minutes.
• Remove from the oven and let cool in the pan 10 minutes.
• Being very careful, invert the pan (turn it over) onto a serving platter bigger than the pan (yes, you want the bottom to be the top). Let cool slightly before slicing and serving.

COGNAC CREAM

Steps:

• Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

SWEET BLACKBERRY AND BRANDY SAUCE

Steps:

• Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.