Cherry Sauce

How To Make

• 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.
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