Cherry Sauce
Desserts, Elysium, Fall, Spring, Summer, Winter

This recipe adapted from Norman Van Aken’s Feast of Sunlight, is both one of the simplest and most satisfying dessert sauces we’ve ever encountered. You can use this sauce for the Essensia Cake, for the Panna Cotta Parfait, for vanilla ice cream, or even chocolate cake.

2 cups Elysium Black Muscat
1 cup bing cherries, halved and pitted
1/2 cup sugar
1 cinnamon stick

Place all the ingredients except the cherries in a saucepan and heat to boiling. Reduce heat and simmer 20 minutes. Add cherries and continue cooking 5 minutes more. Remove from heat and discard cinnamon stick. This sauce may be served hot or cold. Makes 3 cups.

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