Cherry sauce - for many occasions

Today I have a little basic recipe for you again, for a delicious cherry sauce. It goes well with many occasions, such as semolina & rice pudding, waffles & crepes, ice cream & desserts, yoghurt & quark ... and, and, and ... ♥

Kirschsoße

Just see this cherry sauce as a basic recipe that you can vary according to your taste and mood. I always cook the sauce a little differently, depending on what I want to serve it with. Whether with grated tonka bean, cinnamon, bitter almond aroma or even a bit of grated lemon peel ... everything goes very well with the cherries and rounds off the taste very tasty.

I especially love this simple and fruity sauce with rice pudding or with fresh ones waffles with vanilla ice cream. (Not only as a comforter for the soul in the cold season.) The cherry sauce is ready in no time, easy to cook and tastes warm and cold. Ideal if you suddenly get hungry for sweet things ... ♥

 

Ingredients for the cherry sauce:

  • 1 glass of cherries á 680g (350g drained weight)
  • 1 packet of vanilla sauce powder to boil or 18g cornstarch
  • 25g sugar
  • 1 teaspoon Homemade vanilla extract
  • 1 tip of a spoonful of cinnamon or 2-3 drops of bitter almond flavor or some grated tonka bean
  • optional: 1-2 tbsp amaretto

 

Preparation of the cherry sauce:

  1. Drain the cherries in a colander, collecting the juice in a saucepan.
  2. Set the cherries aside and stir the collected cherry juice with the remaining ingredients until smooth.
  3. Bring to the boil briefly, stirring constantly.
  4. Then carefully fold in the cherries and heat them briefly.
  5. Season again to taste and serve warm or chilled.
  6. The finished sauce will keep in the refrigerator for a few days.

 

Preparation in the Thermomix®:

  1. Hang the fermentation basket in the mixing bowl, drain the cherries in it and collect the cherry juice in the mixing bowl.
  2. Remove the proving basket again and add the remaining ingredients.
  3. Mix for 20 seconds / speed 3.
  4. Reattach the proofing basket and bring to the boil for 6-7 min. / 100 ° / level 3.
  5. After the cooking time, add the cherries to the mixing bowl and carefully fold in with the spatula (or mix immediately in a bowl).
  6. Season again to taste and serve warm or chilled.
  7. The finished sauce will keep in the refrigerator for a few days.

♥ Have fun copying! ♥

 

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