Side Pannel
Cherry Vanilla Rum Sauce
Cherry Vanilla Rum Sauce
- Recipe Submitted by maryjosh on 11/04/2019
Ingredients List
- 1 1/2 - 2 lbs. fresh, sweet cherries, pitted
- 1/2 cup real maple syrup
- 1/4 cup rum
- 1 teaspoon real vanilla extract
- 2 Tablespoons cornstarch
- To finish: 2 Tablespoons rum
Directions
In a medium saucepan, put the cherries, maple syrup, 1/4 cup rum, and vanilla. Bring to a boil over medium heat and then reduce heat to a simmer. Cook, stirring occasionally, for about 15 minutes or until the cherries are very soft.
Get some of the juices (2 - 4 Tablespoons-ful) from the pot in a cup. Stir the cornstarch into this liquid until smooth. Add the cornstarch mixture, a spoonful at a time, to the cooking cherries, stirring constantly, until the mixture is thickened.
Remove from heat and stir in the additional rum. Store in an airtight jar or container in the fridge. Warm and serve over cakes, ice creams, etc.
Get some of the juices (2 - 4 Tablespoons-ful) from the pot in a cup. Stir the cornstarch into this liquid until smooth. Add the cornstarch mixture, a spoonful at a time, to the cooking cherries, stirring constantly, until the mixture is thickened.
Remove from heat and stir in the additional rum. Store in an airtight jar or container in the fridge. Warm and serve over cakes, ice creams, etc.
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