This lovely dessert combines the flavors of cherries jubilee in an easier rendition of the classic recipe.
Recipe information
Yield
Serves 4
Ingredients
1 1-pound bag frozen unsweetened pitted dark sweet cherries, thawed, drained, juices reserved
1/4 cup kirsch (clear cherry brandy)
1/4 cup (about) dry red wine
3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon almond extract
1 1/2 pints vanilla ice cream
Preparation
Step 1
Pour juices from cherries into glass cup. Add kirsch. Add enough red wine to measure 1 cup. Stir 3 tablespoons sugar and 1 tablespoon cornstarch in heavy small saucepan until no lumps remain. Gradually whisk in wine mixture, then cherries. Cook over medium-high heat until sauce boils, thickens and is translucent, stirring frequently, about 5 minutes. Remove from heat. Stir in almond extract. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
Step 2
Divide vanilla ice cream among bowls. Spoon warm sauce over and serve immediately.
