June 10, 2015
A sophisticated after-dinner treat, this sauce recipe is deliciously decadent and an excellent cabernet sauvignon pairing.
1 lb frozen Sweet Cherries, thawed
1/3 cup Sugar
1/4 cup Kirsch (cherry brandy)
2 tablespoons Minced Crystallized Ginger
2 medium slices (1/4 inch thick) Lemon Slices, seeded
1 tablespoon Cornstarch, dissolved in 1 tblsp Water
Combine the cherries, sugar, kirsch, ginger and lemon in a medium saucepan.
Bring to a boil; reduce heat and simmer for 10 to 12 minutes or until slightly thickened; remove lemon slices.
Stir in the cornstarch; cook and stir until thick. Serve with ice cream, pound cake and cheesecake or use as a filling for fruit tarts.
Note: Pair with Mirassou Winery's California Cabernet Sauvignon.
Your review ...
All fields and a star-rating are required to submit a review.