Cherry Sauce
Servings: 6
IngredientsPreparation
  • 1 [17-ounce / 482-mL] can stoned black cherries preserved in syrup
  • 1 tablespoon [] cornstarch
  • 1 tablespoon [15 g] sugar
  • 2 [16-ounce / 500-mL] containers vanilla ice cream
  • 6 tablespoons [90 mL] Brandy or Cherry liquor [optional]
  • Drain black cherries reserving cherries and syrup separately.
  • Pour 1 cup [250 mL] of cherry syrup into a medium casserole; stir in cornstarch.
  • Mix in sugar then bring to a boil, stirring, over medium heat.
  • Lower heat, add drained black cherries and leave to simmer slowly for 2 minutes.
  • Arrange approximately 3 scoops vanilla ice cream into each of 6 individual dishes.
  • Evenly coat with cherry sauce.
  • If desired, top each serving with 1 tablespoon [15 mL] liquor.
  • Serve immediately.