Brandied Raspberries Recipes

BRANDIED RASPBERRIES

Brandied Raspberries image

A treasure--and so easy! Make this during the raspberry season when berries are ripe, juicy and plentiful (late spring through early fall), and serve in the wintertime folded into chocolate souffle, spooned over bitter-almond ice cream, and scattered alongside cornmeal cake. The brandy can be cooked down to make a sauce. Would make a fantastic hostess gift, tied with a pretty ribbon! Slightly adapted recipe from chef Alice Waters of Chez Panisse.

Provided by BecR2400

Categories Sauces

Time 5m

Yield 1 quart of Brandied Raspberries, 16 serving(s)

Number Of Ingredients 3

Ingredients

1 quart fresh raspberry
1 cup sugar
brandy or cognac, to cover

Steps:

Fill a 1-quart jar with raspberries.
Pour in 1 cup sugar and cover with brandy or Cognac.
Close the jar and let sit 4 days, shaking the jar occasionally to make sure the sugar dissolves.
Store in a cool dark place; refrigerate after 1 month. Keeps 1 year.

Nutrition Facts : Calories 64.4, Fat 0.2, Sodium 0.3, Carbohydrate 16.2, Fiber 2, Sugar 13.8, Protein 0.4

BRANDIED RASPBERRY CHICKEN

Brandied Raspberry Chicken image

I have no idea where or how I got this. It has raspberries which are abundant in my yard so I may have come up with it myself.

Provided by Chef at Heart

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups cranberry juice
1 tablespoon maple syrup
3/4 teaspoon brown sugar
1/2 lb raspberries, frozen (thawed) or 1/2 lb raspberries, fresh
1 tablespoon cornstarch
2 tablespoons brandy
1 tablespoon almonds, toasted sliced
6 boneless skinless chicken breasts
2 tablespoons olive oil

Steps:

Sauce :.
Cook all ingredients but brandy and cornstarch for 1/2 hour.
Strain through sieve to eliminate raspberry seeds.
Pour back into sauce pan.
Blend cornstarch and brandy.
Add to mixture and cook until thickened.
You may add salt and pepper to taste at this point (personal preference).
Turn temperature to low or if necessary cover and remove from heat.
Brown chicken on both sides and then bake 10 minute in 350% oven or until juices run clear.
Serve with sauce drizzled over chicken. Sprinkle with toasted sliced almonds.
**there should be enough sauce depending on how much you like on your chicken to serve up to 8, however it definitely serves 6.
***I like to serve this with rice and place the extra sauce in a serving dish to pass around if anyone wants to put it on their rice. If doing this I would suggest you make it with 6 chicken breasts not 8.

Nutrition Facts : Calories 261.3, Fat 7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 83.8, Carbohydrate 17.4, Fiber 2.6, Sugar 11.8, Protein 28

BRANDIED BERRIES AND NECTARINES

Brandied Berries And Nectarines image

Provided by Florence Fabricant

Categories dessert

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 large ripe nectarines
Juice of 1/2 lemon
1/2 pint each blackberries and raspberries, or 1 pint of blackberries only
2 tablespoons sugar
1/4 cup blackberry brandy
1/2 cup blueberries, optional
6 sprigs fresh mint
Creme fraiche, optional

Steps:

Halve the nectarines, and discard pits. Slice nectarines, and place them in a bowl. Toss with lemon juice.
Press half the blackberries and raspberries through a fine sieve into a small saucepan. Add sugar, and heat gently, just until sugar has dissolved, 3 to 4 minutes. Stir in the brandy.
Mix remaining blackberries, raspberries and optional blueberries with nectarine slices. Pour sauce over fruit, and mix gently. Cover and refrigerate until ready to serve.
Spoon fruit into large stemmed goblets, and garnish with mint and a dollop of creme fraiche, if desired, before serving.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 15 grams

BRANDIED FRUIT TOPPING

Brandied Fruit Topping image

Delicious brandied fruit topping to serve over ice cream. Has a long keeping time if refrigerated, for months. Recipe units are very flexible depending on which fruit you like the best!

Provided by Kate

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 20m

Yield 64

Number Of Ingredients 8

Ingredients

½ cup raisins
½ cup mandarin oranges
1 cup pitted prunes
¾ cup white sugar
water to cover
1 (15 ounce) can sliced peaches, chopped
1 (15 ounce) can pineapple chunks
¾ cup brandy

Steps:

In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
Stir in peaches, pineapple and brandy. Store in refrigerator.

Nutrition Facts : Calories 30.9 calories, Carbohydrate 5.9 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 4.8 g

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