Ingredients
Scale
- 1 1/2 – 2 lbs. fresh, sweet cherries, pitted
- 1/2 cup real maple syrup
- 1/4 cup rum
- 1 teaspoon real vanilla extract
- 2 Tablespoons cornstarch
- To finish: 2 Tablespoons rum
Instructions
- In a medium saucepan, put the cherries, maple syrup, 1/4 cup rum, and vanilla. Bring to a boil over medium heat and then reduce heat to a simmer. Cook, stirring occasionally, for about 15 minutes or until the cherries are very soft.
- Get some of the juices (2 – 4 Tablespoons-ful) from the pot in a cup. Stir the cornstarch into this liquid until smooth. Add the cornstarch mixture, a spoonful at a time, to the cooking cherries, stirring constantly, until the mixture is thickened.
- Remove from heat and stir in the additional rum. Store in an airtight jar or container in the fridge. Warm and serve over cakes, ice creams, etc.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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