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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe came from a cookbook called Lucy Waverman's Seasonal Canadian Cookbook. It is wonderful served over ice cream! Ingredients:
1/2 cup granulated sugar |
1 cup water |
3 cups sweet cherries, pitted |
1 tablespoon cornstarch |
2 teaspoons kirsch or 2 teaspoons cherry brandy (optional) |
Directions:
1. Combine 1/2 cup sugar with the water in a large pot.
2. Bring to a boil and boil for 2 minutes.
3. Add the cherries and simmer for 10 minutes, or until soft.
4. Remove half the cherries and reserve.
5. Place the remaining cherries and liquid in a food processor or blender.
6. Puree.
7. Return the puree to the pot.
8. Combine 2 tbsp puree with the cornstarch.
9. Stir into the remaining puree and bring to a boil.
10. Add the remaining whole cherries and kirsch.
11. Cool.
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