I recently made a Maida Heatter Longchamps' cheesecake (next time: less crust and cook for less time) but the topping was fab. Also really good over yogurt.
2/3 cup tawny port or other sweet red wine (can be replaced with a couple Tbsp water)
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
1 vanilla bean split in two (can be omitted or replaced with 1/2 tsp vanilla extract)
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water
To prepare topping, combine port, 1/2 cup sugar, cherries, and vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.
Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.
2/3 cup tawny port or other sweet red wine (can be replaced with a couple Tbsp water)
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
1 vanilla bean split in two (can be omitted or replaced with 1/2 tsp vanilla extract)
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water
To prepare topping, combine port, 1/2 cup sugar, cherries, and vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.
Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.
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