| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Dried pitted red tart cherries; (available at |
|
|
; specialty food |
|
|
; shops) (about 1/4 |
|
|
; pound) |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Ground ginger |
| 1 1/4 |
ts |
Cornstarch dissolved in 1 tablespoon cold |
|
|
; water |
| 3 |
tb |
Brandy |
|
|
Ice cream as an accompaniment |
INSTRUCTIONS
In a saucepan combine the cherries, the sugar, the ginger. and 1 1/2 cups
water and simmer the mixture for 8 to 10 minutes. or until the liquid is
reduced to about 1 cup. Stir the cornstarch mixture, add it to the cherry
mixture, and simmer the mixture, stirring, for 2 minutes. Remove the pan
from the heat. Heat the brandy in a small saucepan over moderate heat,
ignite it carefully, and pour it over the cherry sauce. Let the flame
subside, shaking the pan, and serve the sauce warm over the ice cream.
Makes about 2 cups.
Gourmet January 1990
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