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This is a great-tasting summer dessert. Try the sauce over vanilla ice cream, pound cake, or both. You can use fresh cherries and raspberries, or frozen fruit that is available at your local supermarket. 3 Cups Coarsely Chopped Pitted Dark Cherries 2 Cups Fresh Raspberries or Frozen Unsweetened, Thawed 1/4 Cup Sugar 2 Cinnamon Sticks, Broken in Half 4 Teaspoons Brandy Combine cherries, l cup raspberries, sugar and cinnamon in heavy saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Reduce heat; simmer until cherries soften, about 15 minutes. Remove from heat. Stir brandy and l cup raspberries into sauce. Discard cinnamon sticks. Serve warm or at room temperature.

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