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