Here's a recipe for dark sweet cherry sauce made with brown butter and Burgundy wine. It's unusual in that it contains a roux as a thickener. This is best served warm, and is perfect served with any number of desserts. The sauce consists of two parts. The first part is browning some butter and cooking the dark sweet cherries. The second part contains the roux. Once the roux turns a light blond color, add in the cherries and cook until the roux cooks out, adjusting any flavors or consistency at the end. The pinch of Kosher salt helps to heighten the flavors, and only a small pinch is needed.

You can store it in the refrigerator to make ahead, just warm it up before serving. Great over ice cream, with chocolate mousse, or a cake.

Browned Butter Burgundy Cherry Sauce

Ingredients

• Part One:
• 1 tablespoon butter
• 1 lb. frozen dark sweet cherries
• 1/4 cup sugar
• 1 cup dry red wine, such as a Burgundy
• Part Two:
• 2 tablespoons butter
• 1 tablespon flour
• Small pinch of Kosher salt

Procedure

1. For Part One: In a heavy saucepan, add butter and stir over medium high heat until it foams and turns a light brown. Add in the frozen cherries (thawing isn't necessary), sugar and the wine. Bring to boil, then reduce the heat. Simmer for 5 minutes. Remove from heat and reserve.
2. For Part Two: In a heavy saucepan, add the butter and melt over medium heat. Stir in the flour and stir continually until a light blond color forms. Add in the cooked cherries. Whisk to combine and to make smooth. Bring to a soft boil, then reduce heat to a simmer. Add in a small pinch of Kosher salt. Continue cooking at a simmer for several minutes to cook the roux out, and to finish to desired consistency. Adjust any flavors if desired. Serve warm.

Notes

Recipe from the files of Renee Shelton.

Content by Renee Shelton. Recipe was first published on PastrySampler.com on January 9, 2008. It was updated on October 11, 2020.