- 1 (15-oz.) can pitted Bing cherries in syrup
- 1 (14.5-oz.) can pitted tart cherries in water
- 2 tablespoons cornstarch
- 1/4 cup sugar
- 1/2 teaspoon ground allspice
- 1/4 cup black raspberry liqueur
- 1/4 cup brandy
- 6 tablespoons chocolate liqueur
- 1 qt. vanilla ice cream
- 12 chocolate fudge cream-filled rolled wafers
How to Make It
Combine cherries in a heavy non-aluminum 3-qt. saucepan; reserve 6 Tbsp. syrup. Stir together cornstarch and reserved syrup.
Stir together sugar and allspice; add to cherries, and bring to a boil over medium heat. Reduce heat to low; add cornstarch mixture, and cook, stirring constantly, 2 to 3 minutes or until mixture is thickened and slightly clear. Remove from heat. Stir in raspberry liqueur and brandy; return to heat, and cook over medium heat, stirring constantly, 1 minute.
Place 1 Tbsp. chocolate liqueur in each of 6 (6-oz.) serving dishes, and top with ice cream. Pour cherry mixture over ice cream in each dish, and serve with chocolate wafers.
Note: For testing purposes only, we used Chambord Black Raspberry Liqueur, Godiva Original Chocolate Liqueur, and Pepperidge Farm Chocolate Fudge Crème-Filled Pirouette Rolled Wafers.