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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
1 3/4 lbs black cherries (can be preserved) |
3 tablespoons sugar |
2 tablespoons butter |
1 tablespoon cornstarch |
1 tablespoon water |
6 slices bread |
2 teaspoons kirsch (cherry brandy) |
Directions:
1. Clean and drain the cherries. Remove the stems.
2. Place cherries in a sauce pan with sugar and kirsch. Bring to a boil over medium heat and cook for 15 minutes.
3. Melt 1 1/2 tablespoon of butter in a skillet. Add bread slices and sauté until browned on both sides. Drain with paper towel. Add more butter if needed to brown all the slices.
4. In a bowl, blend 1 tablespoon of corn starch and 1 tablespoon of water.
5. Using a spoon, remove the cherries from the pan. Add to the pan the corn starch mixture. Stir well over low heat for a few minutes.
6. Return the cherries to the pan for a few seconds.
7. Put a bread slice in a bowl. Pour the soup over the bread.
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