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.
– by John D’Amico from the Anvil Pub and Grille (Demonstrated at the 2017 Cedar Creek Winery Open House.)
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