Warm Bing Cherry Sauce
NOTE: This
sauce is wonderful over vanilla ice cream. Use fresh fruit as
directed below or a twelve-ounce bag of frozen pitted cherries,
which will work just fine. Fresh cherries may be pitted by hand
(see figures 33 and 36) or with a cherry pitter.
This recipe yields about one and one-half cups.
1 pound cherries, pitted
1/2 cup sugar
1/4 cup light corn syrup
1/4 cup brandy
2 teaspoons cornstarch
1/2 teaspoon lemon juice
1/8 teaspoon almond extract
INSTRUCTIONS:
1. Place cherries, sugar, corn syrup, and brandy in medium saucepan. Bring to boil, lower heat, and simmer, stirring occasionally and using back of spoon to gently break apart cherries, until sauce thickens slightly, about 8 minutes.
2. Remove pan from heat. Stir cornstarch and 1 tablespoon cold water together in small bowl. Add cornstarch mixture to sauce and stir until incorporated.
3. Return pan to heat and bring sauce to boil. Simmer, stirring constantly, until sauce thickens, about 1 minute.
4. Remove pan from heat and stir in lemon juice and almond extract. Sauce thickens as it cools. Serve warm. Sauce may be refrigerated in airtight container for several days. Reheat sauce in microwave or double boiler before using.