Place the cherries, water, and kirsch in a mini slow cooker, cover, set on low and cook until the cherries are completely soft, about 2 hours. Serve hot, warm or at room temperature. Store in a tightly covered container in the refrigerator for up to 6 months. Serve this on ice cream, pound cake, oatmeal, fresh fruit or on Rum Croissant Bread Pudding. Recipe by: Unplugged by Lora Brody Posted to recipelu-digest by Brenda <balcorn@earthlink.net> on Mar 2, 1998
Reviews
☆☆☆☆☆
I found this an ingenious delicacy and oh so very delicious! Tart and sweet and WOW was that liquer great in it! I always put this over vanilla ice cream & angel food cake especially, TY for this!
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