Try this cinnamon-scented sauce over vanilla ice cream, pound cake or both.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 1/2 cups
Ingredients
2 cups coarsely chopped pitted Bing cherries
2 cups fresh raspberries or frozen unsweetened, thawed
1/4 cup sugar
2 cinnamon sticks, broken in half
4 teaspoons brandy
Preparation
Step 1
Combine cherries, 1 cup raspberries, sugar and cinnamon in saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Reduce heat; simmer until cherries soften, about 15 minutes. Remove from heat.
Step 2
Stir brandy and 1 cup raspberries into sauce. Discard cinnamon sticks. Serve warm or at room temperature.
