Best Brandy Caramel Sauce Recipes

PAN SAUTEED FILET MIGNON WITH CARAMEL-BRANDY MUSHROOM SAUCE

Steps:

• Preheat the oven to 400 degrees F. Season beef with salt on all sides. Place coarse pepper in a shallow dish and dip the cut sides of the filets into the pepper, pressing lightly to coat. Heat 1 tablespoon of butter in a large saute pan or skillet over medium-high heat. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to an oven-proof baking dish and place in the oven. Cook for 8 to 10 minutes for medium-rare. While the steaks are cooking in the oven, add 1 tablespoon of the remaining butter to the same saute pan used for the steaks. Add the mushrooms and cook over high heat, stirring frequently, until golden brown around the edges, 2 to 3 minutes. Remove the mushrooms from the skillet and reserve. Remove the skillet from the heat and add the garlic cloves and 6 tablespoons of the brandy to the hot pan, stirring to loosen any browned particles from the bottom of the pan. Return the skillet to the heat, being careful that the brandy does not flame up. Cook until reduced by half; this will happen very quickly. Add 2 tablespoons of the remaining butter and the brown sugar, stirring to combine. When the sugar has dissolved and the mixture is bubbly, whisk in the cream, reduce the heat to medium-high and simmer for 2 to 3 minutes, until mixture is sauce consistency and coats the back of a spoon. Add the reserved mushrooms to the pan and season with the salt, and pepper. Remove from the heat and whisk in the remaining tablespoon of butter and the remaining tablespoon of brandy. Serve immediately over warm steaks. Garnish with chopped parsley.

PANETTONE BREAD PUDDING W/ BRANDY CARAMEL SAUCE

Steps:

• Preheat oven to 350°F.
• Soak raisins in the hot brandy for 15 minutes, drain. This makes the raisins less sweet. A nice touch.
• Meanwhile,heat a heavy skillet over medium heat.
• Butter panettone slices on both sides. In batches, brown both sides until golden. Set aside to cool on a wire cooling rack.
• Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
• Butter your baking dish or use nonstick spray.
• Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
• Scatter the raisins over the top of the torn bread.
• Pour in egg mixture. Press the bread into the egg mixture using your hands.
• Let stand for 30 minutes, press the bread down into the egg mixture.
• Place the baking dish in the middle of the preheated oven.
• Bake until pudding is deep golden brown, crispy along the edges and just set. About 35-40 minutes.
• SERVING SUGGESTIONS:
• Serve warm or at room temperature.
• For a more rustic look, spoon into your individual serving dishes.
• Top with Brandy sauce & a dollop of whipped cream (recipe below)
• WHIP the whipping cream! No need to sweeten it. The bread and caramel sauce is plenty sweet!
• BRANDY CARAMEL SAUCE.
• Please do not walk away from the stove while making this. This takes time but once the sugar starts to darken -- it goes fast!
• DO NOT STIR at any time!
• Pour water into a heavy bottom 2 quart saucepan w/ lid.
• Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
• Cover the pan and bring the mixture to a boil over high heat.
• Once boiling, uncover and continue to boil until the syrup is thick and STRAW- colored (syrup should register 300F on a candy thermometer if using), about 7 minutes. *I did not use a candy thermometer, I just watched the color carefully. Do not take your eyes off the syrup!
• Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
• Meanwhile bring the cream and salt to a simmer over high heat (bubbles around the edges of the pot, warmed just enough to take to chill of the cream). If the cream boils before the sugar reaches a dark amber color, pull off the burner and cover to keep warm. *covering is important so a skin does not form over the cream. You can use plastic wrap. Just place the plastic wrap it over the cream.
• NO STIRRING necessary!
• Remove the sugar syrup from the heat; VERY CAREFULLY pour 1/4 of the hot cream into the sugar mixture. *(It will bubble vigorously & may spatter). Let the bubbling subside.
• Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
• Cool to desired temperature, it will thicken as it cools.
• Drizzle over bread pudding.

PEAR AND MASCARPONE TART WITH BRANDY CARAMEL SAUCE

Steps:

• 1. Preheat oven to 400 degrees. 2. Lightly brush puff pastry with egg and prick pastry sheet with a fork leaving about 1/2in. unpricked border and bake for 10 min. or until golden brown. Place on a cooling rack when done. 3. Cut the pears in half, scoop out the cores, and cut off any stems or bottoms. 4. Toast the almonds on medium-high heat in a 15" sauce pan, toss around a few times and watch carefully so they do not burn. 5. Remove the almonds and set aside. 6. Add the cream and butter to the pan, melt, and add both sugars, the lemon juice, and the salt. 7. Mix well on medium heat until melted together and add the pear halves cut side down. 8. Cover and simmer on medium/low heat for about 10min. 9. Flip the pears over. 10. Remove the pan from the heat and add the brandy. 11. Turn on high heat, and tilt the pan to flambé. 12. Flambé for about 15sec. and the edges/skins will sizzle. 13. Place the lid back on, turn down to low heat and simmer for another 5min. 14. Check the pears with a knife for doneness. The knife should go in easy, but not too easy. It's nice if the pears still have a little texture. 15. Once done, place the pears on a plate to cool, but the sauce should remain a little warm so as to not solidify. (Reduce the sauce if necessary). 16. The pears can be sliced lengthwise to speed up cooling. (they will be sliced in the end anyway, and they are easiest to cut skins up). 17. Spread the mascarpone on the puff pastry. 18. Once the pears are cooled close to room temperature, place on top of the mascarpone in any arrangement. 19. Sprinkle the toasted almonds on top. 20. Drizzle the honey and some of the brandy sauce, about 1Tbsp, on top. Save any extra to use on ice cream in the future!

BRANDY-CARAMEL SAUCE

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.

APPLE PIE WITH CORNMEAL CRUST AND CARAMEL BRANDY SAUCE

Steps:

• Preheat oven to 425°F Peel and core the apples, cut into thick wedges. In a large bowl mix together the first 8 ingredients: apples, flour, apple jelly, lemon juice, cinnamon, salt, nutmeg and sugar. Let stand for 30 minutes gently strirring every few minutes.
• Prepare the cornmeal crust. Stir together flour, cornmeal, sugar and salt into a large bowl. Cut butter and shortening into the flour mixture with pastry blender or fork until it resembles small peas. Mound the mixture into side of bowl. Drizzle half of the apple cider along the edge of the mixture in bowl. With fork gently toss a small amount of flour mixture with cider until dry ingredients are moistened. Repeat procedure with remaning cider and flour mixture. Gently gather dough into flat disks. Wrap in plastic and chill for 1 to 24 hours.
• Roll out one disk of dough into 1/8 inch thickness between two floured pieces of wax papers. Remove and discard top sheet of wax paper and place dough over a 9 inch glass pie plate removing the other sheet of wax paper.
• Stir apple mixture and reserve 1 tablespoons of juice. Spoon apples into crust, packing tightly and mounding in the center. Sprinkle apples with 3 tablespoons of sugar and dot with butter.
• Roll out the other disk of dough as directed before and place over filling. Fold edges under, sealing to bottom crust and crimp into fluted edges. Brush pie with reserved juice and sprinkle with sugar. Place pie on a jelly roll pan. Cut slits on top of pie to allow steam to escape.
• Bake at 425 F on lower oven rack for 15 minutes. Reduce heat to 350 F and move pie to the middle oven rack. Bake for 35 more minutes. Cover with aluminum foil to prevent crust from over browning and bake 30 more minutes. Pie is done when juices are thick and bubbly and crust is golden brown. Remove to wire rack to cool.
• Prepare the caramel-brandy sauce. Bring whipping cram to a light boil in large saucepan; stirring occasionally. Add the sugar; stirring occasinally for about 4-5 minutes until mixture is smooth. Remove from heat add butter, brandy and vanilla and allow to cool.
• Serve the apple pie with the caramel-brandy sauce.

BRANDY CARAMEL SAUCE

Steps:

• Melt butter over medium heat, stir in sugar and brandy. Cover saucepan and increase temperature to med-high. Let mixture boil 2 to 3 minutes, reduce heat to med-low. Stir in cream, vanilla and salt. Cook, stirring constantly, until mixture thickens, 7 to 10 minutes.

STEAKS WITH CARAMEL - BRANDY SAUCE

Steps:

• Sprinkle steaks evenly with the salt and pepper.
• Melt 1 tablespoon butter in a medium skillet over medium-high heat.
• Add steaks, and cook 3 minutes on each side or to desired degree of doneness. Remove steaks from skillet; keep warm while preparing the sauce.
• Add brandy to skillet, stirring to loosen residue from bottom of the skillet. Add remaining 2 tablespoons butter and sugar, and cook, stirring constantly, until sugar dissolves and browns.
• Remove skillet from heat; whisk in cream until blended. Return to heat, and bring to boil; cook, stirring constantly, 1 minute or until thickened. Serve immediately over steaks. Garnish with chives, if desired.