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Source: America's Favorite Food Associations

Larry's Sour Cherry Bourbon Sauce
A quick made sauce for a little more flavor to any meal.
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Serves: 4-6
Prep Time: 5 minutes
Cook Time: 10-15
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4 Tablespoons heavy cream
2 cups light cream
1/2 cup sugar
1/2 vanilla beans, split in half lenghtwise
6 large egg yolks
1 1/2 teaspoon cornstarch
6 Tablespoons bourbon
1 cup American Spoon Dried Tart Cherries, soaked in the bourbon

Put the light cream and vanilla bean in a large saucepan and bring to a boil. Immediately remove pan from heat and allow the bean to infuse for about 10 minutes. Remove the bean and scrape remaining pulp into the milk before discarding the bean. Whisk together the yolks, sugar and cornstarch. Stir in 1/2 cup of the light cream. Stir to combine and cook over low heat until slightly thickened, five to eight minutes. Pour the soaked dried cherries into a saucepan and carefully ignite it. When the flame subsides, add the heavy cream. Bring the mixture to a boil, lower the heat and simmer for one minute. Add the bourbon and dried cherry mixture to the custard and stir until well mixed. Serve immediately, or store tightly covered in the refrigerator for a day or two. Reheat the sauce very gently over heat, stirring constantly.

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