Dessert
Cherry Cordial Crumb Bars
Korbel Champagne Cellars
13250 River Road
Guerneville, CA 95446-9538
korbel.com
- RECIPE YEAR: 2017
- RECIPE BY: Johnny Gnall
- YIELD: Serves 9
- PAIRS WELL WITH: Korbel Sweet Rosé
These bars evoke the flavors of a classic Cherry Cordial, or chocolate-covered cherry, and add a decadent, crumbly texture that’s sure to please! Their cherry and dark chocolate flavors bring out the very best in Korbel's Sweet Rosé.
Ingredients:
- Nonstick cooking spray
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3/4 cup packed brown sugar
- 2 cups all-purpose flour
- 1 1/2 cups unsalted butter, cut into small pieces and chilled
- 1 3/4 cups dried cherries, roughly chopped
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup ruby port wine
- 2 tablespoons unsalted butter
- 1 egg
- 3 tablespoons grenadine syrup
- 1/2 cup dark chocolate chunks
- 2 tablespoons all-purpose flour
Directions:
Preheat the oven to 325°F. Coat a 9-inch square baking pan with nonstick cooking spray and line with parchment paper, leaving a 2-inch overhang; coat the parchment with cooking spray. In a large bowl, whisk together the cocoa powder, salt, brown sugar and the 2 cups flour. Transfer to a food processor and add the chilled butter pieces, then pulse a few times until a coarse meal forms. Press 3 cups of the cocoa mixture evenly into the prepared baking pan; reserve the remaining cocoa mixture to sprinkle over the bars. Bake until the crust is just set, 15 to 20 minutes. Meanwhile, in a saucepan, combine the cherries, 1/4 cup of the granulated sugar, the water, port, and 2 tablespoons butter and bring to a simmer, then simmer until the liquid is reduced by about half. Remove from the heat, stir in 1/4 cup of the granulated sugar and let cool for 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat together the egg, grenadine and the remaining 1/2 cup sugar on medium speed for 3 minutes. Remove the bowl from the mixer and add the cherry mixture, chocolate chunks and the 2 tablespoons flour, stirring by hand to combine. Spread the cherry mixture evenly over the prebaked crust, then sprinkle evenly with the reserved cocoa mixture. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer the pan to a wire rack and let cool completely. Lift out using the overhanging parchment and cut into bars. The bars can be stored at room temperature for up to 5 days.
