Best Cognac Caramel Sauce Recipes

Apricots in Caramel Cognac Sauce image

Yield Makes 4 servings

Number Of Ingredients 6

1 cup sugar
1/2 cup water
1/4 cup Cognac or other brandy
2 tablespoons fresh lemon juice
1 1/2 pounds firm fresh apricots, quartered lengthwise and pitted (4 cups)
Accompaniment: vanilla ice cream

Steps:

Cook sugar in a dry 12-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 8 to 10 minutes. Carefully add water, then add Cognac and lemon juice (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved. Stir in apricots and simmer, stirring occasionally, until apricots are tender but still hold their shape, about 10 minutes.
Serve warm or at room temperature.

Cognac Caramel Sauce image

Yield makes 1 1/2 cups (375 ml)

Number Of Ingredients 4

1 cup (200 g) sugar
1/3 cup (80 ml) plus 1/2 cup (125 ml) water
Pinch of cream of tartar or a few drops of lemon juice
3/4 cup (180 ml) Cognac

Steps:

Spread the sugar in an even layer in a medium heavy-bottomed skillet or saucepan. Pour the 1/3 cup (80 ml) water over the sugar to dampen it, but don't stir. Cook over medium heat until the sugar dissolves and add the cream of tartar or lemon juice. Continue to cook without stirring, but swirling the pan if the sugar clumps or begins to brown unevenly. When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/2 cup (125 ml) water. The caramel will bubble up vigorously, then the bubbling will subside. Stir with a heatproof utensil until any hardened bits of caramel completely dissolve. Let cool completely, then stir in the Cognac. Serve at room temperature.
This sauce can be stored at room temperature or refrigerated for up to 2 weeks.