- 425 gram pitted black cherries
- 1 tablespoon caster sugar
- 1 cinnamon stick
- 2 teaspoon arrowroot
- 1 tablespoon water
- 1/3 cup brandy
- 1Drain cherries, reserve syrup. Combine syrup, sugar and cinnamon in pan, cook, stirring, until mixture boils; simmer, uncovered without stirring, 2 minutes; strain, discard cinnamon.
- 2Return syrup to pan, stir in blended arrowroot and water, cook, stirring until mixture boils and thickens slightly. Add cherries, stir until heated through.
- 3Heat brandy, add to sauce, set aflame. Serve immediately with ice-cream.
Fresh cherries may be substituted for canned cherries in this recipe. Remove stones from 500g cherries, place in pan, add 1 cup water and ¼ cup sugar, simmer until cherries are just soft. Use this syrup in place of the syrup for the can. Recipe best made just before serving. Store in an airtight container. Recipe is not suitable to be frozen or microwaved.
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