Spiced cherry sauce has been in my bookmarks ever since I saw it at , Graeme’s gorgeous blog. Captured beautifully through his lens, the recipe is quite tempting, that I tried it first thing this Summer, with two variations.
Recently, I have been hooked on to , a West African spice that has a mild peppery flavour. To me it tastes toasty with ginger and cardamom undertones. I grind some on top of pulao, raita, fruits and even ice cream. And my fondness towards it only seems to grow. In this recipe, I substituted black pepper with grains of paradise.
I also made the sauce in microwave oven in under 4 minutes. For a quick sauce like this, it was very tasty. Thank you Graeme, we really liked it.Spiced Cherry Sauce
(serves 2)IngredientsCherries – 1 cup, pitted and halved
White wine (I used Pinot Grigio) – ¼ cup
Sugar – 1 tbsp
Lime zest – ¼ tsp
Grains of paradise or black pepper – ¼ tsp, cracked
Corn flour – 1 tbsp
Water – ¼ cupMethodNote: Microwave times may vary depending on the appliance.
Take cherries, wine, sugar and zest in a glass bowl, and microwave for 2 minutes, stirring after every 30 seconds. Add grains of paradise or black pepper, mix. Whisk corn flour in water and add to the cherry mixture. Microwave for 2 minutes, stirring after every 30 seconds. Let rest for a minute and serve warm over ice cream. We had ours topped with crushed (Italian almond cookies).