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Cherries and Apricots with Cinnamon Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Use fresh fruit in season and serve for breakfast as well as for a delicious fruit salad at lunch or as a light dessert. Fabulous over vanilla or deep chocolate ice cream, of course.
1-2 cups fresh cherries, pitted and stems removed
Combine cherries, apricots, butter, sugar, cinnamon, salt and pepper in batter bowl. Cook in microwave 3-5 minutes. Stir to blend. Cook just until fruits are hot and turning a little soft, but not mushy. Cool. Fabulous served in stemmed glasses with a dollop of creme fraiche or ice cream.
Recipe created 1998-07-10.