Prep 15 mins
Cook 20 mins
Adapted from Bon Appetit magazine. I have not tried this one yet.
- 2 cups fresh bing cherries, pitted and coarsely chopped (measure after pitting & chopping)
- 2 cups unsweetened raspberries, fresh or frozen,thawed,divided
- 1⁄4 cup granulated sugar
- 2 cinnamon sticks, broken into halves
- 4 teaspoons brandy
- Mix cherries,only 1 cup of the raspberries, sugar, and cinnamon sticks in a saucepan over medium high heat and bring to a boil, stirring until sugar dissolves.
- Lower heat and let cook until cherries soften up, approximately 15 minutes.
- Remove from heat, remove cinnamon sticks, and add brandy and remaining 1 cup berries.
- Serve warm or at room temperature over very hard vanilla ice cream, or any other type of dessert you prefer.
This was very good over pound cake and vanilla ice cream. i had to use canned cherries, as ripe ones are unavailable this time of year, and i do think this would be better with fresh- i will make this again this summer when cherries are in season. The kids thought the brandy was a bit strong for their taste, but the adults approved.
My BF and I loved this. I used frozen blueberries, frozen strawberries (that were fresh at one point), and a pint of fresh blackberries that I didn't know what to do with.I'm not sure if it equaled 4 cups of berries but I used the same measurements for the other ingredients. My BF like brandy on the rocks, but I think I prefer it in this recipe! Thanks:)
I used frozen black cherries and sweetened raspberries. The raspberries were still a bit on the tart side so next time I will add more sugar and use half of the brandy. The cinnamon is a nice touch and also served this over Sylvie's French Toast.