Recipes Desserts

Cherry Sauce

Cherry Sauce
4 from 1 ratings
Fill 202 Print
Summer's produce brings us many beautiful things — from zucchini and corn to ripe and vibrant tomatoes. Another thing you'll find during the summer are fresh cherries, and this is a sweet way to put them to good use. You won't want to enjoy vanilla ice cream without this sauce after trying it. 
Servings
10
servings
Ingredients
  • 1/2 tablespoon cornstarch
  • 2 tablespoon unsalted butter
  • vanilla ice cream, for serving
  • 1 3/4 pound pitted cherries
  • 1/4 cup heavy cream
  • 1 1/2 teaspoon cognac
  • 1 1/2 teaspoon heavy cream
  • 1/4 cup plus 1 tablespoon water, divided
Directions
  1. Dissolve the cornstarch with 1 tablespoon water. Set aside.
  2. Melt the butter in a large sauté pan. Add the cherries, cornstarch, ¼ cup of water, and the heavy cream. Bring to boil. Lower the heat and add the cognac. Cover and simmer until the cherries soften, about 8-10 minutes.
  3. Remove the lid and stir until the mixture thickens. Transfer to a serving bowl and spoon over vanilla ice cream and enjoy.
Recommended