Gingered cherry sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried pitted red tart cherries; (available at |
| ; specialty food | ||
| ; shops) (about 1/4 | ||
| ; pound) | ||
| ¼ | cup | Sugar |
| 1 | teaspoon | Ground ginger |
| 1¼ | teaspoon | Cornstarch dissolved in 1 tablespoon cold |
| ; water | ||
| 3 | tablespoons | Brandy |
| Ice cream as an accompaniment | ||
Directions
In a saucepan combine the cherries, the sugar, the ginger. and 1½ cups water and simmer the mixture for 8 to 10 minutes. or until the liquid is reduced to about 1 cup. Stir the cornstarch mixture, add it to the cherry mixture, and simmer the mixture, stirring, for 2 minutes. Remove the pan from the heat. Heat the brandy in a small saucepan over moderate heat, ignite it carefully, and pour it over the cherry sauce. Let the flame subside, shaking the pan, and serve the sauce warm over the ice cream.
Makes about 2 cups.
Gourmet January 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.