What's a delicious dessert recipe that uses Brandy?

Question

I've got some brandy left over from a dessert that I tried...I want to try something else (not too expensive). Any ideas?

Answer 1

Peach Brandy Tiramisu Recipe

Ingredients:
1 (8-ounce) package low calorie cream cheese (Neufchatel)
2 tablespoons peach brandy
1 tablespoon milk
1/2 cup unsifted confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup heavy or whipping cream
1 (3-ounce) package ladyfingers
2 to 3 tablespoons espresso or strong coffee, cooled
1 cup diced fresh or canned peaches, well-drained

Brandy whipped cream:
1/2 cup heavy or whipping cream
2 tablespoons unsifted confectioners' sugar
1 tablespoon peach brandy
1/4 teaspoon vanilla extract


Directions:
Peach slices for garnish

In a large mixer bowl, beat cream cheese, brandy and milk until blended and fluffy. Blend in confectioners' sugar and vanilla.

In a small mixer bowl beat cream until stiff peaks form. Fold into cream cheese mixture; set aside.

Line 4 (8-ounce) dessert dishes with ladyfinger halves, split sides in. Brush with espresso or coffee.

Spoon half of cream cheese mixture over ladyfingers in dishes. Spoon peaches over top. Spoon remaining cream cheese mixture over peaches.

Make brandy whipped cream: beat cream, confectioners' sugar, peach brandy and vanilla extract until stiff peaks form.

Garnish with brandy whipped cream. Cover and refrigerate at least 2 hours. Garnish with peach slices just before serving.

Chocolate Brandy Bombe
Ingredients

for the sponge:
2 eggs
3 heaped tablespoons self-raising flour
4 tablespoons sugar
1 teaspoon warm water
1/4 teaspoon vanilla extract
1 tablespoon chocolate powder, 70% cocoa fat solids

for the filling:
1 pint double cream, whipped
brandy to taste
icing/confectioner's sugar to taste

Method

- Beat eggs and sugar together in a basin over warm water for 10 minutes with a wooden spoon.
- Beat until mixture thickens.
- Add water and vanilla essence.
- Fold in sifted flour and chocolate powder using a metal spoon.
- Pour mixture into a greased, shallow tin (a Swiss roll tin) lined with grease proof paper.
- Bake for 10-12 minutes at 200 degrees centigrade (see temperature conversions).
- Turn onto a wire cake rack to cool.
- When cool, cut into suitable pieces (make sure you reserve a piece to make a lid).
- Line a pudding basin with these pieces of cake.
- Whip the cream until it forms fairly stiff peaks and fold in brandy and icing sugar to taste.
- Spoon this mixture into the cake-lined basin and put a cake lid on top.
- Put a saucer on top of this with a weight on it as for summer pudding.
- Leave in fridge for a few hours and turn out onto a plate to serve.

Brandy Pie with Chocolate

One 8 1/2 ounce package of chocolate wafers, blended until fine texture
1/4 cup of butter, softened
3 tbsp of brandy
1 small package of instant chocolate pudding
1 small package of instant vanilla pudding
1 1/2 cup of milk
1/3 cup of brandy
1/4 cup of chocolate flavored liqueur

In covered blender, blend chocolate wafers until fine textured. Add softened butter and 3 tbsp brandy.
Pat into 9 inch pie plate.
In large bowl, combine chocolate pudding, vanilla pudding, milk, 1/3 cup brandy, and chocolate flavored liqueur.
In small bowl, beat 1 cup whipping cream until soft peaks form. Gently fold into above mixture.
Spoon into crust. Garnish with chocolate curls. Refrigerate 1 1/2 hours.

Answer 2

Kicked up Strawberry Short Cakes

1 pint of heavy cream
1/2 cup Confectioners Sugar
1 Tsp Brandy
Whip together to make whipped cream

1 Pint Fresh Strawberries sliced Tossed with 1 tbls granulated sugar and a shot of brandy. Let soak for 1 hour

Store bought Pound cake or Angel food cake sliced

Top cake with berries and then whipped cream

Answer 3

Layer Dried Cherrys(or Raisins or Cranberries)Sugar and Brandy in a Mason Jar,about 3/4 full ,leave room for the fruit to expand(quantities depend on how much brandy you have left rule of thumb is 1cup fruit,1 cup sugar 1 cup liquor always go by the equal ammounts rule)
close the lid tight and let sit for a few hours...check periodicly and fill with more Brandy and sugar as it gets absorbed by the fruit.it is done when the fruit doesnt absorb anymore liquid.Keep in a closed jar in the fridge and use as topping warmed up or cold for ice cream,Crepes,cakes or anything else you can think of.You can also use vodka or wiskey for this

Answer 4

Creamy Coffee Ice Cream Brandy Smoothie Dessert

1 liter coffee ice cream, softened but not melted
1/2 cup brandy
shaved semisweet chocolate
In a blender, combine ice cream and brandy.
Blend until all very smooth.
Serve in glasses.
Garnish with chocolate on top.



Peach Brandy Tiramisu Recipe

Ingredients:
1 (8-ounce) package low calorie cream cheese
2 tablespoons peach brandy
1 tablespoon milk
1/2 cup unsifted confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup heavy or whipping cream
1 (3-ounce) package ladyfingers
2 to 3 tablespoons espresso or strong coffee, cooled
1 cup diced fresh or canned peaches, well-drained

Brandy whipped cream:
1/2 cup heavy or whipping cream
2 tablespoons unsifted confectioners' sugar
1 tablespoon peach brandy
1/4 teaspoon vanilla extract


Directions:
Peach slices for garnish

In a large mixer bowl, beat cream cheese, brandy and milk until blended and fluffy. Blend in confectioners' sugar and vanilla.

In a small mixer bowl beat cream until stiff peaks form. Fold into cream cheese mixture; set aside.

Line 4 (8-ounce) dessert dishes with ladyfinger halves, split sides in. Brush with espresso or coffee.

Spoon half of cream cheese mixture over ladyfingers in dishes. Spoon peaches over top. Spoon remaining cream cheese mixture over peaches.

Make brandy whipped cream: beat cream, confectioners' sugar, peach brandy and vanilla extract until stiff peaks form.

Garnish with brandy whipped cream. Cover and refrigerate at least 2 hours. Garnish with peach slices just before serving.


Makes 4 servings.

Answer 5

Cherries Jubilee

1 can (16 oz.) cherries pie filling
1/4 to 1/2 cup brandy
a good quality Vanilla Ice Cream
mint garnish

Heat cherries in small saucepan over medium heat. Heat brandy in a separate pan (it won't flame unless it is heated). Spoon ice cream into goblets and spoon heated cherries over ice cream. Pour heated brandy over the warm cherries and ignite. And carry the glasses in flaming on a tray.

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Brandied Cherries

1 can Bing cherries, pitted, in heavy sauce (16 oz.)
2 tablespoon sugar
3 tablespoon Kirsch or Cognac

Drain the cherries, reserving 1/2 cup of the syrup. In a medium saucepan, combine the reserved syrup with the sugar. Bring to a boil, stirring constantly to dissolve the sugar.

Add the cherries, cover and simmer for 1 minute. Remove from the heat and with a slotted spoon, transfer the cherries to a heat proof one-pint jar. Add the Kirsch.

Boil the syrup in the saucepan until it is reduced by half, to about 1/4 cup. Pour the reduced syrup over the cherries. Cover tightly and swirl to mix thoroughly. Refrigerate for at least 12 hours and up to 3 months before using.

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The White Inn Chocolate Cherries Fandango
Source: The White Inn, Fredonia, New York

4 ounces semisweet chocolate
1/2 cup heavy cream
1 cup pitted fresh sweet cherries; reserve juice
1/2 tablespoon fresh lemon juice
1/4 cup granulated sugar
1/4 cup kirsch brandy
1/2 cup chopped hazelnuts
Vanilla ice cream

In the top of a double boiler, melt the chocolate.

In a small saucepan, warm the cream and add to the chocolate. Stir until blended and set aside.

In a medium-size sauté pan, combine the cherries, lemon juice, sugar, and enough of the reserved cherry juice to moisten. Cook, stirring frequently, until the sugar completely dissolves, then flambé with the brandy. Add the reserved chocolate mixture and blend together well. Toss in half of the hazelnuts and remove from heat. Serve over and around scoops of the ice cream. Sprinkle with the remaining hazelnuts and serve immediately.

Yields 4 servings.

Answer 6

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Answer 7

Strawberry Parfaits 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 2 Tbsp. strawberry jam 1/4 cup thawed COOL WHIP Strawberry Whipped Topping 1/2 cup sliced fresh strawberries MIX cream cheese and jam in medium bowl until well blended. Stir in whipped topping. SPOON 1/4 cup strawberries into each of two parfait or dessert glasses. TOP with the cream cheese mixture. Enjoy

Answer 8

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Quantity: 6 Portions
Preparation: 10 minutes
Cooking: 10-15 minutes
Brandy snap is a very versatile biscuit that makes a great addition to many desserts or even great served on their own. They are easily shaped when they are still warm into baskets, twist and cigar shaped rolls.Ingredients Snap Baskets
Ingredients
Brandy Snap Baskets
1/4 cup/50g unsalted butter
1/4 cup/55g caster sugar
1/4 cup/60g golden syrup
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1 tbsp brandy
1 tsp lemon zest
1/4 cup/55g plain flour
To Serve
120g Strawberries
100g Blueberries
100g Raspberries
lemon and strawberry sorbet or your choice of sorbet
mint leaves
icing sugar
Method
Brandy Snap Baskets: Place the butter, caster sugar and golden syrup in a saucepan and place it over a moderate heat. Stir it regularly with a wooden spoon until the butter and golden syrup have melted and the sugar has dissolved. Leave it to simmer gently for a couple of minutes then remove it from the heat.
Stir in the vanilla essence, brandy and lemon zest, and then gradually mix in the flour until well incorporated. Set the mixture aside for 15 minutes to cool and become firmer.
To Cook: Preheat an oven to 180°C. Place large spoonfuls of the mixture onto anon stick or well butter biscuit tray so that you have at least 6, allow plenty of room between each one as they will spread out. With lightly buttered fingers spread the mixture into circles around 5 cm wide. Place the tray in a preheated oven and leave them to cook for 10-15 minutes. You will need to cook them regularly as they will easily burn. The brandy snaps our ready when they have spread out and are a rich golden brown. Remove them from he oven and allow them to cool for 1 minute.
Baskets: Place 6 dariole, ramekins or small teacups upside down on a work surface. Carefully remove the brandy snaps from the tray (they should be pliable if they aren't return them to the oven for a few minutes), place them on the upturned dariole, ramekin or cup and mould them around it to shape as a basket. Set them aside to harden.
When they are set remove them from the mould and store them in a air tight container until ready to use.
To Serve: Place one brandy snap basket in the centre 6 plates or bowls. Place a generous scoop of your choice of sorbet in each basket and scatter berries in an around the baskets. Place a mint leaf on the side of the sorbet and dust each plate with plenty of icing sugar. Serve.

Answer 9

go to allrecipes.com put in deserts and then do an ingrediant search using brandy you will find alot