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Cherry Dessert Topping


1 lb. fresh dark sweet cherries
1 bag (weight about 12 oz?) frozen dark sweet cherries
1/2 cup granulated white cane sugar
2 tablespoons cornstarch
About 1/3 cup kirsch (cherry brandy)

Wash and pit the fresh cherries. In a saucepan, combine with frozen cherries and stir over low heat about 30 minutes, until fruit is juicy.

Add sugar and simmer about 10 minutes more.

Remove about 1/2 cup of juice, mix with cornstarch, and return mixture to cherries. Cook (stirring often) until thickened, about 10 minutes.

Add kirsch, stir, simmer 10 minutes more.

Serve warm over vanilla ice cream.

Serves 4.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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