Cherry Vanilla Rum Sauce
What do you do when you suddenly, on a whim, find yourself with 10 lbs. of marvelous sweet red cherries that are at their very peak of ripeness? It happened one night … I came home from work and signed into facebook and found myself face to face with a notice from the fruit club saying they were here in town, today only, with fresh cherries. I couldn’t resist. First I asked my daughter if I should, and she fell right into the trap too. We just HAD to have those cherries! I dropped everything and dashed right over to get me some cherries.
We ate and ate and ate and still didn’t make much of a dent in the box. I froze some of them. I also made a yummy crisp with rhubarb and cherries and apples. And then I put some in a jar and poured some vodka over top to make a cherry-infused vodka.
But then, after all that was said and done and just a couple days of eating cherries at every turn, I was still left with a huge bunch of cherries on the very verge of turning, and without much time on my hands left to process them. It was then that I decided it’s time to make a cherry sauce. I had a little voice inside telling me that cherries and rum would make a very pleasing combination, but even my little voice had NO idea how wonderful this would turn out.
It. is. simply. heaven!!! Every time I get this sauce out, I find myself licking the bowl … or using my finger to get every last luscious drop of it. I’ve enjoyed it over ice cream and in my oatmeal for breakfast so far. I haven’t had time to make a cake to drizzle this over or stir it into my yogurt, but I’m telling you, if you love cherries, you need some of this sauce in your life.
- 1 1/2 - 2 lbs. fresh, sweet cherries, pitted
- 1/2 cup real maple syrup
- 1/4 cup rum
- 1 teaspoon real vanilla extract
- 2 Tablespoons cornstarch
- To finish: 2 Tablespoons rum
- In a medium saucepan, put the cherries, maple syrup, 1/4 cup rum, and vanilla. Bring to a boil over medium heat and then reduce heat to a simmer. Cook, stirring occasionally, for about 15 minutes or until the cherries are very soft.
- Get some of the juices (2 - 4 Tablespoons-ful) from the pot in a cup. Stir the cornstarch into this liquid until smooth. Add the cornstarch mixture, a spoonful at a time, to the cooking cherries, stirring constantly, until the mixture is thickened.
- Remove from heat and stir in the additional rum. Store in an airtight jar or container in the fridge. Warm and serve over cakes, ice creams, etc.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Support this blog by starting your shopping here: