Roasted Cherry Brownie Sundaes with Cherry Port Sauce
Cherries roasted in port wine then added to your favorite brownie mix, topped with ice cream and a homemade Cherry Port Sauce!
Bob and my dad both LOVE cherries. One year for Father’s Day I made them a Fresh Sweet Cherry Pie. They loved it so much that for Father’s Day a couple years later, I made these Roasted Cherry Brownie Sundaes with a Cherry-Port Sauce. We all thought they were great, especially the Cherry-Port Sauce.
Cherries are roasted in port wine and then added to your favorite brownie batter. I just used a Ghiradelli Dark Chocolate boxed brownie mix to save time, but I’m sure any homemade brownie recipe would work well. My favorite gluten free brownie mix is from King Arthur (and my gluten free friends agree!).
Our favorite part was the homemade Cherry Port Sauce that is spooned over the ice cream and brownie when assembling the sundaes. It is SO GOOD! You can use homemade or store bought ice cream. We all said we would like to make this sauce to have on hand as an ice cream topping long after the brownies are gone!
I didn’t save the recipe because I knew the source, but as I went back to the blog to retrieve it (years later at this point) the ingredient list was missing. I hunted around and found a similar recipe that I’ve included below. The amounts sound familiar, so I’m going with it. I’m glad I remembered this recipe because it needs to be made again soon!
- 1/2 pound fresh cherries (stems and pits removed, cut in half or quartered)
- 1/4 cup port wine
- Your favorite brownie mix
- Ingredients to prepare brownie mix according to package directions (oil, eggs, water, etc.)
- Preheat oven to 425 degrees F.
- Place cherries in a small baking dish with the port. Roast for 30 minutes, until the cherries are very soft and the port has slightly reduced (you’ll have 2 – 3 tablespoons of liquid). Set the cherries aside to cool.
- Meanwhile, prepare brownies according to package directions, reducing oven heat according to your brownie recipe.
- As the last step in making the brownie batter, stir in the cherries and accumulated juices and then transfer to the baking pan. Bake until a knife inserted in the center of the brownies comes out with moist crumbs attached.
- 1 pound fresh cherries (stems and pits removed, and coarsely chopped)
- 1 cup port wine
- 3/4 cup sugar
- Brownies (homemade or boxed, such as Roasted Cherry Brownies)
- Vanilla ice cream (homemade or store bought)
- Add the cherries to a small saucepan with the port and sugar, cooking over medium-high until it begins to boil.
- Reduce heat to medium and simmer for 35-40 minutes, until very thick and syrupy.
- Serve brownies topped with a scoop of ice cream and a spoonful of warm cherry-port sauce.
- Leftover sauce will keep in the fridge for several days, serve rewarmed.