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Prep Time: 1 Minutes Cook Time: 7 Minutes |
Ready In: 8 Minutes Servings: 6 |
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My husband comes from Traverse City, Michigan, cherry capital of the world. Fresh sweet cherries are plentiful in late June and July. This is a delightful dessert that is great by itself, with creme fraiche, or over vanilla ice cream or pound cake. You can keep it on hand for up to 6 months in your refrigerator. Prep time includes chill time. Ingredients:
6 ounces red currant jelly |
1 lb fresh sweet cherries, pitted (may use frozen) |
1/4 cup cognac or 1/4 cup good brandy |
1 cup creme fraiche (for serving, optional) |
Directions:
1. Melt the jelly in a saucepan over low heat.
2. Add the cherries and cook for 5 minutes over medium heat.
3. Let cool, add cognac or brandy, and chill for at least 1 hour before serving or storing.
4. Serve cherries with 1 tablespoon brandy sauce per serving.
5. Pass creme fraiche if desired.
6. Store in refrigerator in tightly covered jar for up to 6 months.
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