Cherry Sauce

Patsy Fowler

By
@hellchell1

this is a good one


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Ingredients

1/2 Tbsp
cornstarch
1/4 c
plus 1 tablespoon water, divided
2 Tbsp
butter, unsalted
1 3/4 lb
pitted cherries about 4 pounds whole
1/4 c
heavy cream
1 1/2 tsp
cognac

Directions Step-By-Step

1
Dissolve cornstarch with 1 tablespoon water. Set aside. Melt butter in a large saucepan. Add cherries, cornstarch, 1/4 cup water and heavy cream.
2
Bring to a boil. Lower heat and add cognac. Cover and simmer until cherries soften 8-10 minutes.
3
Remove lid and stir until mixture thickens. Transfer to serving bowl. Spoon over ice cream.
4
Not put cherries into a large plastic bag. The mess is self contained in the bag.

About this Recipe

Course/Dish: Other Sauces
Other Tag: Quick & Easy