Photo: Jennifer Davick; Styling: Melanie Clarke
Prep Time
10 Mins
Cook Time
5 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Combine cherries in a heavy non-aluminum 3-qt. saucepan; reserve 6 Tbsp. syrup. Stir together cornstarch and reserved syrup.

Step 2

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.

Step 3

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.

Step 4

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.

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