Ciliegie Ubriache | Drunk Cherries
This delicious boozy cherry sauce can be served on 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 time I use this sauce.
See ingredients, directions and pairings.
Ingredients
1 cup Dried Cherries
1 cup Sweet Vermouth
2 tablespoons Sugar or Sugar Substitute, I use Swerve
1 Vanilla Bean, split and scraped
Directions
Bring all the ingredients to a boil in a saucepan.
Lower the heat to a simmer and cook until the cherries have absorbed most of the liquid.
Remove the vanilla bean and let cool.
Store in an air-tight container for up to one week.
Additional Pairings
Our Sparkling Wine Collection
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