Cherry Brownies a la Mode
Traverse City's famous tart cherries get double billing in this sundae--baked in the brownies and spooned on top. But there's another local fruit hiding here. Chef Adam Raupp of Mission Table restaurant adds a little Riesling to the sauce.
Source: Midwest Living
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Credit:
Carson Downing
Recipe Summary test
Ingredients
Directions
*PREP TIP
If using frozen cherries, measure them frozen and then give them a couple of hours to thaw. Drain the cherries and pat them dry with paper towels before placing on the brownies.
TRAVERSE CITY CHERRY SAUCE
In a medium saucepan, stir together 1/2 cup sugar and 1 tablespoon cornstarch; stir in 1/2 cup Riesling. Add 2 cups fresh or frozen pitted tart cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Serve sauce warm or cooled to room temperature.
Nutrition Facts
Per Serving:
464 calories; fat 21g; cholesterol 111mg; saturated fat 13g; carbohydrates 65g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 48g; protein 6g; vitamin a 1091.4IU; vitamin c 3.9mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 42.3mcg; vitamin b12 0.3mcg; sodium 188mg; potassium 296mg; calcium 96mg; iron 2mg.