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Cherry Rum Sauce


1 1/2 c water
1/2 c sugar
1 1/2 tablespoon cornstarch
1 teaspoon lemon juice
2 teaspoon rum extract
2 c fresh dark sweet cherries
3 drops red food coloring

Yield: 6 servings

This is a good sauce for Ice Cream and other cold desserts.

Combine the sugar and cornstarch. Add to the cold water and heat to thicken. Add the dark sweet cherries and heat but DO NOT boil. Stir in the lemon juice, rum extract and food coloring.

NOTE:
This should be made 2-3 hours before serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.