When Diann and I were in Williamsburg in 2006 we purchased some delicious cherry cognac sauce which was somewhere between preserves and pie filling. It was fabulous on ice cream and, continuing yesterday’s cherry theme, I decided to try making something like it.
- 4 c. sweet cherries
- 3 Tbsp. lemon juice
- 2 tsp. almond extract
- ¾ c. sugar
- ½ c. black currant vodka
- 4 Tbsp. cornstarch dissolved in 2 Tbsp. water
- ¼ c. brandy
Cook the cherries, lemon juice, almond extract, sugar, and vodka in a saucepan for 20 minutes. While stirring, add the cornstarch mixture. Cook until thickened. Remove from heat and let stand 10 minutes. Thoroughly blend in the brandy. Spoon into jars and cool. Store in the refrigerator; serve over vanilla ice cream.
I may have used too much brandy above, but it tastes good so far. We’ll see how it turns out after it sits for a day or so.
Hmm, I think I’m having ice cream for breakfast.
Comment by Diann — 2008.Jun.16 @ 23:06
With no extra brandy, it works just wonderfully on ice cream. I’ll try modifying it for tomorrow night’s dessert.
Comment by jon — 2008.Jun.17 @ 22:44