• 2 cups coarsely chopped and pitted Bing cherries
• 2 cups fresh raspberries or frozen, unsweetened, thawed
• 1/4 cup sugar
• 2 cinnamon stickes broken in half
• 4 tsp brandy (I imagine cherry brandy would be best or maybe some Kirschwasser)

1. Combine cherries, 1 cup raspberries, sugar, and cinnamon sticks in saucepan over medium heat.
2. Bring to boil, stirring until sugar dissolves.
3. Reduce heat and simmer until cherries are soft, about 15 minutes.
4. Remove from heat.
5. Add brandy and rest of raspberries.
6. Discard cinnamon sticks.
7. Cool and serve at room temp.
8. Makes about 2 1/2 cups.

This is an alternative sauce for Couer a la Creme. Believe it or not, I got this recipe from an internet image site!