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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!

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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!

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amayou January 06, 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.

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Artsy Chef July 09, 2006

really good stuff thank you for posting .dee

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Dienia B. July 08, 2006

Fabulous...easy and so great over ice cream...will serve to company. I got a little concerned when I added the last Tablespoon of brandy. It thined the sauce a lot, so I cooked one extra minute. Not sure if I really needed to do that. Like the recipe says you need to let the cherries sit after cooking, it seems to thicken up as it cools. Loved it...thanks evelyn!!

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Mrs Goodall July 07, 2006

This was delicious. I will definitely make it again. Next time I'll let the cherries sit a little longer because they melted the ice cream too fast. Wonderful recipe!

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JenniferHa July 28, 2005
Brandied Cherries