- 1 can (16 ounces) pitted dark sweet cherries
- 2 tablespoons cornstarch
- 1/4 teaspoon almond extract
- Ice cream or frozen vanilla custard
- Drain cherries, reserving juice. Place juice and cornstarch in a saucepan. Cook, stirring constantly, until thickened. Stir in extract and cherries. Serve warm over ice cream or Old-Fashioned Frozen Vanilla Custard (recipe also found in Recipe Finder). Yield: 4-6 servings.
Originally published as Bing Cherry Ice Cream Sauce in Grandma's Great Desserts Cookbook 1992, p64
This recipe pairs well with a sweet white wine.
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