Sweet Ginger Cherry Sauce
Spoon this versatile gingered sweet cherry sauce over ice cream, pound cake and cheesecake or use as a filling for fruit tarts.
1 pound frozen sweet cherries, thawed
1/3 cup granulated sugar
1/4 cup kirsch (cherry brandy)
2 tablespoons minced crystallized ginger
2 (1/4-inch thick) lemon slices, seeded
1 tablespoon cornstarch dissolved in 1 tablespoon 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.
Makes about 2 cups or 8 (1/4-cup) servings.
Recipe and photograph provided courtesy of www.nationalcherries.com and www.mirassou.com., through ECES, Inc., Electronic Color Editorial Services.