This my knock off of a dessert at a local restaurant. One of our friends requested that I attempt this dish for his birthday. This was such a fun, delicious, sophisticated, unexpected dessert. This cherry sauce would also be delicious served alongside a pork tenderloin.
Croissants
-croissants
-nutella
-brie
Split the croissants in half; spread the bottom with nutella, then cover with sliced brie. Place the top on the croissant and bake at 350 for 5-10 minutes until warm and crispy. Serve croissant with the cherry compote and dust with powdered sugar if desired.
Red Wine Cherry Compote
-1/2 cup sugar
-1 1/4 cups red wine
-1 lb fresh or frozen cherries, stemmed and pitted
-2 Tbsp cornstarch, mixed with 2 Tbsp water
-1/4 teaspoon almond extract
Bring the red wine and sugar to a boil in a medium pan, stirring to mix. Add the cherries; reduce heat to low, and simmer 5-10 minutes. Add the cornstarch mixture, stirring constantly, cook until thickened. Remove sauce from heat, allow to cool and serve at room temperature.
