CHERRY SAUCE
About 2 cups
Serve over vanilla or chocolate ice cream, chocolate cake, or cheesecake.
Combine in a medium saucepan:
- 1 pound fresh sweet red cherries, such as Bing, or 2 cups well-drained canned or bottled sweet cherries, halved and pitted
- ¾ cup sugar
- (⅓ to ½ cup kirsch or amaretto, to taste)
- 3 tablespoons strained lemon juice
Cover and let stand for at least 30 minutes, or up to 3 hours, stirring occasionally. Set the saucepan over medium-high heat. Bring to a boil and cook until the juices are red and syrupy, about 5 minutes. Add:
- ½ cup brandy or bourbon
Standing back, carefully ignite with a long match or lighter. Let the flames die off, then continue to boil to a thick, syrupy sauce. If the sauce foams up, reduce the heat and continue to simmer, stirring often. If serving the sauce with a warm or room-temperature dessert, take the saucepan off the heat and stir in until incorporated:
- (3 tablespoons unsalted butter)
For a cold, warm, or room-temperature dessert, stir in:
- (½ teaspoon almond extract)
Serve at once, or let cool. Cover and refrigerate for up to 3 days. Reheat over low heat.