Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living May 2009

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Credit: Jennifer Davick; Styling: Melanie Clarke

Recipe Summary test

prep:
10 mins
cook:
5 mins
total:
15 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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