Cherry Sauce
Cherry Sauce
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
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
- Dissolve the cornstarch with 1 tablespoon water. Set aside.
- 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.
- Remove the lid and stir until the mixture thickens. Transfer to a serving bowl and spoon over vanilla ice cream and enjoy.