Cherry sauce came to mind when recentlybeing asked for some suggestions for a birthday party. This is fantastic and really simple dessert idea that is a winner every time and is so simple to prepare for just a few people or a huge crowd. It can also be used as an accompaniment with duck or pork by simply leaving out the cinnamon and letting the sauce reduce further. (for 4 desserts)
What you need
1 400g tin cherries
1/2 teaspoon cinnamon/ 1 cinnamon stick
Good ice cream
Add the cherries with all of their juices straight from the tin into a pot on a high heat.
Bring the sauce to almost boiling, reduce the heat, add cinnamon and allow to simmer for about 5 minutes or so to warm through thoroughly.
If you like a thick sauce for your dessert or are serving with duck or pork, just let it simmer for a few more minutes to reduce slightly and thicken.
Spoon over the ice cream and you are done.
Remember to go out and buy really good ice cream, it makes such a massive difference. Another tip is to take the ice cream out of thye frezzer and put it in the fridge about an hour before you serve, this lets it soften up ever so slightly.
If you like this you will love the Eton Mess recipe
Served with the roast pork belly it is amazing. It is also really good if you add tinned pineapple pieces to it for a dessert sauce.