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
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; 21 g total fat; 13 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 111 mg cholesterol; 188 mg sodium. 296 mg potassium; 65 g carbohydrates; 3 g fiber; 48 g sugar; 6 g protein; 0 g trans fatty acid; 1091 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 42 mcg folate; 0 mcg vitamin b12; 96 mg calcium; 2 mg iron;