Honey Cherry Champagne Sauce Recipe - Cooking Index
Honey Cherry Champagne Sauce Recipe - Cooking Index
| 1 | Tart red cherries | |
| 1/4 cup | 59ml | Honey |
| 1/4 cup | 59ml | Chilled dry champagne |
Drain cherries reserving 1/4 cup liquid. Puree cherries in blender or food processor; add reserved liquid and honey.
Transfer mixture to large saucepan; bring to a boil over medium-high heat.
Reduce heat to low. Simmer 15 to 20 minutes or until reduced by half. Remove from heat; cool.
Just before serving, stir in champagne.
Serve over ice cream, flan, pound cake or sliced fruit.
Source:
Emeril Lagasse
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