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Sauce aux cerises Recipe

Ingredients

How to make it

  • Place the butter in a medium saucepan on medium-high heat. As soon as it foams, add the cherries and stir.
  • Cover and cook for 8 minutes, or until the cherries have sweat most of their juices.
  • Add the port and cook, stirring occasionally, for 15 minutes or until the liquid has reduced by half.
  • Add the red wine and bring to a simmer.
  • Lower the heat and continue to simmer for 25 minutes, or until the cherries are almost falling apart.
  • Remove from heat and pour the mix through a fine mesh sieve (pressing on the cherries) into a clean saucepan.
  • Season with salt and pepper to taste.
  • Boil the puree on high heat
  • Mix the arrowroot into the Kirschwasser and quickly whisk it into the boiling liquid, whisking constantly.
  • Lower the heat and cook for 2 minutes, or until the sauce just covers a spoon.
  • Remove from heat and keep warm in a double boiler. Serve warm.

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scearley Federal Way, WA

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