Bo Friberg

Cherry Sauce

Preparation info

  • 2 cups

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

I like to use Bing cherries here when I can get them, because their dark skin gives the sauce a rich color. If you use canned cherries, strain out the syrup and reserve for another use or discard. You may want to adjust the amount of sugar, depending on the type of cherries and wine used.

Ingredients

  • 1 pound (455 g) fresh cherries or canned sweet cherries
  • 1½ cups (

Method

  1. Wash the cherries, pit them, and place in a saucepan.
  2. Reserve ¼ cup (60 ml) wine. Add the remaining 1¼