If you love the traditional Black Forest cake, this trifle is for you. We love the flavour and aroma of cherry brandy, but you can also use kirsch.
These brandy-scented apricot treats are perfect for elegant entertaining, but they're also a nice alternative to a Danish pastry for a holiday brunch. You'll appreciate how easy they are to make almost as much as you'll enjoy eating them. If the dried apricots are especially moist, you may have brandy remaining in the bowl after microwaving. If so, strain it and reserve for another use (such as adding to your coffee!).
We took a cocktail traditionally made with ruby Port and brandy and lightened it up with white Port and effervescent white wine. Champagne flutes are the prettiest choice for this refreshing aperitif.
These gourmet delights from the June issue of Canadian Living are delicious on ice cream, pudding, or cake. You can sip the leftover brandy as a cordial or use it as a flavouring in baking.
A velvety pudding studded with vanilla bean seeds is the base for these creamy artisanal pops. Layered with homemade plum purée and a little brandy, they make a treat fit for a summer day. Add any leftover plum mixture to yogurt parfaits or spread it onto toast.
Fully ripened cheese and good-quality wine make for the best fondue. Kirsch, or cherry eau-de-vie, is the most traditional flavouring, but plum eau-de-vie (pruneau or Slivovitz) or apple brandy, such as Calvados, is also recommended.
A medley of poached dried fruits — apricots, prunes, raisins, apples, peaches and pears — is handsome in a tall glass pitcher or crystal bowl. Although not traditional, a splash of brandy added to the mixture is delicious and compatible with the festive spirit.
These adorable individual fruitcakes make perfect gifts. Dust the cookie cutter with icing sugar to prevent the marzipan from sticking.
