Total Time
Prep 10 mins
Cook 10 mins

Oh, this is good! Easy and sophisticated.

Ingredients Nutrition


  1. Cut cherries in half and pit them, working over a bowl to catch the juices.
  2. Set aside.
  3. In a small heavy saucepan over medium high heat, bring the sugar and 1/4 cup of brandy to boil, stirring until the sugar is dissolved.
  4. Continue boiling, without stirring, until the liquid is reduced to about 1/4 cup, about 5 minutes.
  5. Add the cherries and their juices to the pan, reduce the heat to medium-low and cook until the cherries are just heated through and slightly softened, about 1 minute.
  6. Stir in the remaining 1 tablespoon of brandy and remove from the heat.
  7. Set aside for at least 5 minutes to cool slightly and allow the flavors to meld.
  8. Spoon the warm cherries and sauce over the ice cream.


Most Helpful

Would you believe I made 5 batches of this recipe already? I brought the first two batches to the office and we had it with Chocolate Ice Cream (Vanilla was sold out) and some purchased crepes. Delish!! This is a keeper. I'm thinking of making these for Christmas. It didn't thicken very much but we still love it!

V'nut-Beyond Redemption July 24, 2008

I made this as a sauce for salmon. It was excellent on the fish and after we finished eating my friend said, "this would be so good on vanilla ice cream".... It's a pretty versatile sauce!

amayou January 05, 2008

Everyone is right, this is really REALLY easy. I made this with Splenda instead of sugar and fresh Bing Cherries. It was a little sweet, so I think I'd reduce the sugar next time. The brandy flavor isn't overwhelming, which is nice for somethings. For others, I'd like a stronger brandy flavor. I might add a little more brandy at the end. It does thicken as it sits, so don't get impatient.

Artsy Chef July 09, 2006

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