Cedar Creek Port Rosé Cherries Jubilee

Made with Cedar Creek Port Rosé. Recipe by John D'Amico from the Anvil Pub and Grille. Demonstrated at the 2017 Cedar Creek Winery Open House.

• 2 oz Cedar Creek Port Rosé
• 2 oz brandy
• 1 tbsp brown sugar
• ¼ stick of butter
• Handful of pie cherries

1. In a non-stick sauteé pan, combine the cherries, butter and brown sugar.
2. Once the butter is melted, add Cedar Creek Port Rosé and brandy.
3. Ignite pan and let sauce cook down.
4. Serve over ice cream and crépe.