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- 3 tablespoons butter
- ¼ cup brown sugar
- 1 tablespoon honey
- 15 ounces Bing Cherries (canned in syrup if not home prepared)
- ¼ cup freshly squeezed orange juice
- 3 tablespoons Kirsch Liqueur
- ¼ water
- Vanilla ice cream
- Turn water and cornstarch into a smooth slurry
- Add butter to medium-high heat sauce pan
- Add sugar and honey and stir until sugar dissolves
- Add cherries and syrup to consistency, orange juice, Kirsch, triple sec.
- Remove from flame and light.
- Return to heat
- Add cornstarch/water slurry to thicken as desired
- Serve warm over Vanilla Ice Cream
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