This delicious boozy cherry sauce can be served on top of gelato, spooned over pound cake, or spread over grilled bread with goat cheese. Pair it with a robust glass of Poggio Grande Piano from Tuscany, and you will not be disappointed! I like to drink a bold Sangiovese any way I decide to use this sauce.
See ingredients, directions and pairings.
1 cup Dried Cherries
1 cup Sweet Vermouth
2 tablespoons Sugar or Sugar Substitute, I use Swerve
1 Vanilla Bean, split and scraped