Savage Kitchen

Oct 31, 2012 1:54 PM

Savage Kitchen - Cliff House Cherry Pecan Butter

Savage Kitchen - Cliff House

Cherry Pecan Butter

3 cups Chopped Cherries
2 cups Chopped Toasted Pecans
1 cup Brandy
1 lb Butter (room temperature)


On Medium heat cook the cherries in the brandy about 3-4 minutes being careful because the brandy will ignite to a flame. Cool the cherries in the the cherries, toasted pecans and butter in a bowl and blend with a hand blender. Put the finished butter in a piping bag and pipe onto a sheet pan. Place the sheet pan in the refrigerator till needed. You may also freeze for later use.


Serve over Tilapia, wild rice and baby carrots.



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