This rum cherry sauce isn't too sweet and is the perfect sauce for drizzling over ice cream or these Black Forest Black Bean Brownies.
Rum Cherry Sauce
5cupsfresh pitted BC Tree Fruits cherries
In a medium saucepan combine the cherries, sugar and 2 tablespoons of water. Cook over medium heat until the cherries soften and the sugar dissolves, approximately 10-15 minutes. Add the rum and stir.
In a cup, stir together the corn starch and water until the corn starch is dissolved and smooth. Slowly drizzle it into the cherries while stirring. Continue to cook on medium heat until the cherries thicken and look clear not cloudy, approximately 2 minutes. Set aside.