Update my dinner status, I'm making this tonight.
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Servings: 1 Pr Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 pound fresh or frozen Bing cherries pitted
- 1/3 cup sugar
- 4 tablespoons apple juice
- 2 tablespoons dry red wine
- 1 tablespoon fresh lemon juice
- Pinch salt
- ***Hot Fudge: Makes About 1 1/2 Cups
- 3/4 cup sugar
- 3/4 cup heavy cream
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon espresso powder
- Pinch salt
- *** Most Important
- 3 Scoops of your
Preparation
DIRECTIONS:If using fresh bing cherries, take care not to simmer the saucetoo long -- otherwise the cherries will become mushy. Combine allingredients in a heavy saucepan. Bring to a boil over medium-high heat, stirringconstantly. Boil 3 minutes, stirring, then remove from heat. Cool sauce atleast 10 minutes before servingDutch process cocoa creates a dark, deepsauce, but regular cocoa works too. Don’t boil too long or the fudge will turngrainy. Simmer cherries, sugar, 1/4 cup apple juice, wine, lemon juice, andsalt in a heavy saucepan over medium heat. Combine apple juice andcornstarch in a small bowl until smooth. Whisk into boiling cherry mixture andsimmer until thickened, about 3 minutesCool sauce at least 10 minutes beforeserving. Notes: Layer: Hot Fudge Sauce Vanilla ice cream Bing Cherry SauceCrushed chocolate wafersTop with: Lightly sweetened whipped creamChocolate cookie halves Pour a good tablespoon of warm fudge in the bottomof each sundae glass. Top with 2 - 3 scoops of ice cream. Drizzle ice cream withwarm cherry sauce, then sprinkle with crushed cookies. Finish with more fudgeand cherry sauces, a dollop of whipped cream, and cookie halves.
(Cherry ontop - optional!)
Recipe By: George Ross
