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Hot Fudge Sundae with Brandied Cherries

Source of Recipe


The Seattle Times






List of Ingredients



• -- Cherries --
  
• 1/2 cup water
  
• 1/3 cup sugar
  
• 3/4 lb. fresh cherries, stemmed and pitted
  
• 2 Tbsp brandy
  
• .
  
• -- Sundae --
  
• 1 (3-ounce) bar bittersweet chocolate, chopped
  
• 4 Tbsp unsweetened cocoa
  
• 2/3 cup water
  
• 2/3 cup sugar
  
• 6 Tbsp unsalted butter, cut into small pieces
  
• 1/4 cup light corn syrup
  
• 2 tsp vanilla, divided
  
• 3/4 cup whipping cream
  
• 1 Tbsp powdered sugar
  
• 1 quart vanilla ice cream
  
• 1/2 cup chopped peanuts
  






Instructions



1. To prepare the cherries: In a medium saucepan, combine the water and sugar. Stir over low heat until the sugar has dissolved. Bring to a boil and continue boiling for 2 minutes. Add the cherries and boil 2 minutes. Remove the cherries with a slotted spoon to a bowl. Continue to boil the syrup until thickened, about 3 minutes. Pour over the cherries; stir in the brandy. Cool, cover and refrigerate until chilled.
   
   
2. To prepare the sauce: In a large saucepan, combine the chopped chocolate, the cocoa and water. Stir over medium-low heat until the chocolate is melted. Stir in the sugar, butter and corn syrup. Stir until the sugar and butter have melted. Bring to a boil, reduce the heat slightly and continue cooking at a low boil for 7 to 10 minutes, until thickened. Stir often to prevent sticking. Remove from the heat and cool 5 minutes. Stir in 1 teaspoon vanilla and transfer to a bowl.
   
   
3. Whip the cream until soft peaks form. Beat in the remaining teaspoon vanilla and the powdered sugar. Scoop the vanilla ice cream into bowls; top with the fudge sauce, the whipped cream, brandied cherries and peanuts.
   
   Makes 10 servings.
   
   NOTE: The brandy can be omitted from the cherries, if desired. Substitute 1 teaspoon vanilla or 2 tablespoons orange juice.