“This is a sophisticated sundae. The tart cherries and red wine vinegar balance out the ice cream, so it’s not too sweet,” says Michael.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 4 cups frozen cherries
- 1 cinnamon stick
- 1 cup sugar
- 2 tablespoons cornstarch
- 2 cups dry red wine
- 2 teaspoons red wine vinegar
- Vanilla bean ice cream, for serving
Instructions
- Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and 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.
- Remove from the heat, remove the cinnamon stick and stir in the vinegar.
- Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 216 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 36 g |
| Protein | 1 g |
| Cholesterol | 4 mg |
| Sodium | 10 mg |
Reviews
This cherry topping was absolutely awesome. Gotta try it in several different recipes.
Great recipe. I used over ice cream & also used on top of my cheesecake. Delicious!