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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

Ingredients

  • 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

Instructions

  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.