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Dessert: Warm Cherry Sauce




Source of Recipe


Bon Appétit - February 1996


List of Ingredients




1 1 lb. bag Dark sweet cherries
Frozen, unsweetened, pitted
Thawed, drained, juice reserved
1/4 Cup Kirsch (clear cherry brandy)
1/4 Cup Dry red wine
3 Tbsps. Sugar
1 Tbsp. Cornstarch
1/8 Tsp. Almond Extract
1 1/2 Pints Vanilla ice cream


Recipe



Pour juice from cherries into a glass cup. Add kirsch. Add enough red wine to measure 1 cup. In a heavy small sauce pan, stir in sugar and cornstarch until no lumps remain. Gradually whisk in wine mixture, then cherries. Cook over medium-high heat until sauce boils, thickens and is translucent, stirring frequently - about 5 minutes. Remove from heat. Stir in almond extract (sauce may be prepared 1 day ahead of time). Cover and refrigerate. Rewarm over low heat before serving.

TO SERVE: Place vanilla ice cream in bowls and spoon warm sauce over all. Serve immediately.