Congnac instead of Southern Comfort??

[Joyfull]

Could this be done without ruining this recipe? I have congnac on hand but not the Southern Comfort..

Here's the recipe... doesn't it sound good!

Warm Granny Smith Apple Tart

Basic pie dough (a butter/shortening mix for this one)

2 granny smith apples
3 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
2 tablespoons heavy cream
6 tablespoons Southern Comfort
Nonstick cooking spray (don't think I'll use this)
1/3 cup sugar combined with 1 rounded teaspoon ground cinnamon
creme fraiche or vanilla ice cream

Roll out dough, cut into six 5 inch rounds. Place rounds between sheets of wax paper and refrigerate. Peel and core apple. Using a mandoline or sharp knife, slice the apples into 1/8th inch sections.
In large saute pan, melt the butter over med. heat. Add the apples and cook for several minutes. Add the cinnamon and cream. Carefully add the Southern Comfort, averting your face, as it will ignite. Continue cooking until the apples are soft and pliable.
Remove the apples with a slotted spoon and place on a non-reactive baking sheet. Cool in refrigerator..
Simmer the cooking liquid until reduced by one
half. Set this mixture aside to glaze the tarts after they have baked.
Remove the pasty rounds from the refrigerator. Spray several baking sheets with nonstick spray and lay the rounds on them. Place the chilled apple slices in concentric circles around the pastry, leaving a 1/4 inch border at the edges. Roll one apple slice into a tight circle to form a rosette and place in the center of each tart. Dust the tarts with cinnamon sugar..

Bake at 400 degrees for about 7 minutes, or until the crust is a rich golden brown..
Remove the tarts from the oven and brush with the reserved cooking liquid..
Serve the tarts on individual plates with a scoop of vanilla ice cream or a dollop of creme fraiche..

[KYHeirloomer]

Will you ruin it? Not hardly. But it will be a different taste.

Southern Comfort, in flavor, is a sweet bourbon; almost the liquor version of same. As such, it brings a rather special taste to recipes in which it is used. Typical are barbecue sauces. You can substitute something for the SC in them, but they don't taste anything like the true gelt.

If you have bourbon on hand, I would use that, and maybe add a little honey or 'lassas to up the sweetness.

[Joyfull]

Originally Posted by KYHeirloomer

Will you ruin it? Not hardly. But it will be a different taste.

Southern Comfort, in flavor, is a sweet bourbon; almost the liquor version of same. As such, it brings a rather special taste to recipes in which it is used. Typical are barbecue sauces. You can substitute something for the SC in them, but they don't taste anything like the true gelt.

If you have bourbon on hand, I would use that, and maybe add a little honey or 'lassas to up the sweetness.

Thanks KYHeirloomer

I've decided to go buy some SC.. This is a new recipe for me and I don't want to mess it up.. sounds as tho the congnac is too far off in flavor to sub..

[castironchef]

IMMSC, Southern Comfort is a peach flavored bourbon whiskey.

Cognac would be good, but certainly not the same.

[Joyfull]

Originally Posted by castironchef

IMMSC, Southern Comfort is a peach flavored bourbon whiskey.

Cognac would be good, but certainly not the same.

Thanks castironchef

I ended up getting the SC and it turned out very good, nice flavor.
The only small problem I had with this recipe was having any leftover cooking liquid to reduce for brushing the finished tarts.. There really was none left after I removed the apples from the pan.. Not sure what I did wrong there?
I ended up sploshing some more SC into the pan and swished it around a bit to get just enough liquid to finish the tarts off..

Heres the finished tart.. Some improvements needed for next time of course!