This is a simple but tasty topping, perfect for waffles or pancakes. My daughter and son in law frequently shop European markets. On a recent trip I was able to accompany them. I found a couple of jars of sour cherries packed in water.
This was the inspiration for the recipe.
Ingredients:
1 jar of sour cherries packed in water
2 tablespoons corn starch
2 to 3 tablespoons cane syrup
1/2 teaspoon almond extract.
1/2 to 1 teaspoon cinnamon.
Begin by draining the juice from the jar into a saucepan. Save about a quarter cup of the liquid. Mix the 2 tablespoons of corn starch in the reserved juice. Mix thoroughly to prevent clumping. Add the remaining juice and all but 1/3 cup of cherries and cinnamon to a food processor. Pulse several time until pureed.
Pure the puree into a saucepan, simmering over medium low heat.
Add the corn starch juice liquid, and continue cooking until the sauce thickens. Stir in the almond extract. Be prepared for a burst of aroma.
Serve over you favorite waflles or pancakes.
Enjoy.
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