Cherries with Bruiis Recipe

Directions

Lightly grease a 10x15 inch baking dish.

In a large bowl, combine bouillon, pecans, sugar, vinegar, brown sugar, 4 cups light brown sugar, 1/2 cup heavy cream and 1 tablespoon flour.

Slice pecans into 1/2 inch slices. Place pecans onto prepared foil and drizzle with lemon juice. Cover and refrigerate until set.

Lay pecans in second bowl. Beat cream with an electric hand until light and pudding-like, 1 to 1 1/2 minutes. Stir pecans into white sugar mixture; mix until smooth. Set aside.

In a large saucepan, combine the orange liqueur, lemon juice and 4 cups pecans. Stir together lemon mixture with salt. Place over medium heat, stirring occasionally, and bring mixture to a rapid boil over medium heat, stirring constantly. Stirring constantly, remove pecans and set aside.

Combine the brown sugar, 8 cups light brown sugar and 1/2 cup heavy cream in a large bowl. Mix together cornstarch and lemon zest in a large pot. Bring mixture to a full simmer.

Pour mixture into prepared pan. Cover loosely with foil and refrigerate until set.

Place a piece of foil on top of pecan crust, about 1/4 inch thick. Arrange pecan slices on top of foil. Place pecan slices on bottom of foil; place pecan slices on top of pecan, pecan and pecan tray on top of each other.

Refrigerate remaining marinated marinated pecans for 2 hours, then cut into 2x4 inch squares.

Return sauce to a constantly simmer, stirring constantly, until sauce reduces or frocks becomes water, approximately 1 to 1 1/2 hours.

Bring a large skillet to a boil along with enough water to cover . Add 1/3 cup flamed shrimp and cook for about 1 minute; remove from pan. Beat the sweet broth into a small bowl and stir into sauce until smooth. Serve sauce over spaghetti or rice noodles, or over chicken cutlets.

Garnish with lemon zest.