Prep 10 mins
Cook 5 mins
Count Nesselrode was a 19th-century Russian diplomat who lived and dined quite lavishly. As a result, he had a number of rich dishes dedicated to him by chefs. The most famous is Nesselrode pudding, developed by his head chef Mouy. This dessert sauce just lovely over ice cream or vanilla cake.
- 8 ounces Oregon Fruit canned cherries in syrup (or other fruit)
- 1⁄2 cup chopped candied fruit (fresh or drained canned pineapple may be substituted if you dislike candied fruit)
- 1⁄2 cup good quality orange marmalade
- 1⁄2 cup chopped candied ginger
- 1⁄2 cup dark rum
- Place all ingredients in a saucepan.
- Heat over medium heat, stirring constantly, until the pineapple is cooked through and the sauce is thick and syrupy (about 5- 10 minutes).
- Store sauce in a covered container in the refrigerator for up to a week (if it lasts that long).
I love Nesselrode sauce over vanilla ice cream with pound cake. I used to be able to buy it, but the shop went out of business. This tastes exactly like what I used to get. I put the fruit through the meat grindeg, except I coarsely chopped the cherries by hand. Thank you, thank you Molly. Now I'll never be without again.