not-too-sweet cherry & red wine sundae

How would you like to serve this amazing dessert at your next gathering? It will take just twenty-five minutes of your time. At the most.  And if you are really pressed for time, it can be even quicker. Just use frozen cherries instead of the fresh ones. No pitting required in that case.

Since we are able to enjoy fresh organic cherries at this time of year, I’ve opted to share this fresh version with you. You’ll need to use a handy cherry pitter to remove the pits and maintain the shape of each cherry. Looks a bit messy, right? I totally agree but it really is worth the effort.

But if that doesn’t work for you, try making this with frozen pitted cherries as indicated in the original Michael Symon Food Network recipe.

Once this concoction starts cooking on the stove, it’s ready in five minutes. Five minutes! Crazy, huh? It can be used right away, especially if you like the idea of the hot cherries & sauce melting the frozen ice cream. Then again, you can chill it for a while …then pour it on.

Here’s another thought. Call me crazy but don’t you think this would be delicious served over waffles or pancakes? Trust me on this. It’s that amazing.

If you’re so inclined, you could set up an ice cream sundae bar. Be sure to include some chocolate sauce and/or jimmies for the little ones. And of course, no one will turn down a dollop of whipped cream.

5 from 3 votes

not-too-sweet cherry & red wine sundae

Adapted from a Michael Symon recipe.

Just slightly tart, the combination of warm cherries & red wine sauce is delicious.  The perfect complement to vanilla ice cream.

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 servings


  • 4 cups fresh cherries, pitted (or frozen pitted cherries)
  • 1 cinnamon stick
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups dry red wine
  • 2 teaspoons red wine vinegar
  • vanilla ice cream, for serving


  1. Place a large saucepan over medium-high heat.  Add the pitted cherries, cinnamon stick, sugar, and cornstarch.  Cook until the sugar starts to melt, about 1 minute.  Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.

  2. Remove from the heat.  Remove the cinnamon stick and stir in the vinegar.

  3. Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.

  4. Store leftover cherries and sauce in the refrigerator for up to one week.

not-too-sweet cherry & red wine sundae

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