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Serve with stir-fried or steamed vegetables and long grain
brown rice.
Serves 2 to 4
Dried Cherry and White Chocolate Blondies
Ingredients
Butter for interior of 9x13-inch baking pan
1 cup dried, tart cherries
8 tablespoons Cognac
1 cup lightly packed light brown sugar
1 cup unsalted butter, softened
2 large eggs
¾ cup dark corn syrup
2 tablespoons Cognac
2 cups all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup white chocolate morsels
Method
Preheat your Calphalon XL Convection Oven to 350 degrees.
Butter the interior of a shallow 9x13-inch pan.
Place the 8 tablespoons Cognac into a small sauce pan or
butter warmer. Add the cherries and simmer until most of the
Cognac has been absorbed. Reserve.
Mix the brown sugar, butter, eggs, corn syrup and 2 table-
spoons Cognac in a large bowl.
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