This easy
recipe is so delicious-- and a great way to use up your summer cherry
bounty or to make a simple ice cream sundae more elegant and grown up.
Sweet red wine cools down and marries with the flavor of the cherries
which are lightly sweetened with brown sugar. I added a cinnamon stick
for a little warm spice in the background and it balanced the sauce
really nicely. It has really nice rich flavor and the cherries get
really plump and soft during the cooking process. I would imagine you
could adapt this recipe for a fancy cherry pie filling too. Will
definitely be experimenting with that later!
Since
this can be served warm, cool, or at room temperature it is easy to
make ahead of time if you're entertaining... What a perfect grown up
addition to a sundae bar!
I love this sauce
slightly warmed over vanilla ice cream (or frozen custard... Yum) with
some chopped toasted pecans sprinkled over the top. It would also be a
great sauce for cheesecake or angel food cake. And we may or may not
have eaten it for breakfast on top of waffles... With more vanilla ice
cream.
Ingredients:

- 1 1/2 cups sweet or semi-sweet red wine *I used Oliver Soft Red
- 2 Tbs. dark brown sugar
- 1 Tbs. cornstarch
- 1/2 tsp. pure vanilla extract
- 1 cinnamon stick
- 2 cups fresh cherries, pitted
In a small or medium saucepan, whisk together wine, brown sugar, cornstarch, and vanilla until totally combined. Bring to a boil and add cinnamon stick and cherries to the mixture. Reduce heat to medium low and simmer for 20-25 until mixture has thickened and cherries become tender.
Remove from heat and allow to cool. Spoon over ice cream or dessert of your choice. Or store in a sealed container and refrigerate.
This sauce is right up my alley!! Can't wait to try it!
ReplyDeleteThanks, Jenny! This is a really good one!
ReplyDelete