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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!
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!
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.
really good stuff thank you for posting .dee
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!!
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!