READY IN: 15mins
20cherries, pitted and halved
1⁄4 cupcherry brandy
In a small saucepan on low heat, add cherry brandy and keep it warm – don’t let it simmer.
In a medium skillet over medium heat, add raw sugar and corn starch, Pour in the milk and whisk until the sauce thicken, about 2 minutes.
Add cherries to the cornstarch mixture, stir to coat and warm them up, about 3 minutes. Pour in the warm brandy. Either flambé it for 15 seconds or cook for about 45 to 60 seconds. Remove from the heat and serve immediately with vanilla ice cream.
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