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Bowl of fresh cherries Photo by: Lisa Patrin
Try spooning this scrumptious sauce over a bowl of vanilla bean ice cream for a cherry-licious summer dessert.
Cherry ice cream sauce
Ingredients:
- 1 can (15 ounce) pitted dark sweet cherries , drained and chopped (juice reserved)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tsp almond extract
- 2 tablespoons brandy or kirsch ~ Optional
Directions:
Drain cherries, reserving juice. Whisk together juice, sugar and cornstarch in a small saucepan. Stir constantly over medium high heat until thickened. Remove from heat and stir in the chopped cherries and almond extract (plus brandy or kirsch if desired). Cool and serve over a generous scoop of vanilla bean ice cream.
Serving suggestion for a kicked up cherry sundae: Use martini or wine glasses to assemble this delicious dessert. Scoop vanilla ice cream into the glasses and top with cherry sauce, whipped cream, a few pieces of chopped dark chocolate and a sprig of mint. This gives an elegant twist to an already extraordinary ice cream treat.
Cooks tip for additional uses: This cherry sauce would also be amazing as a cheesecake topping or spooned over a warm crepe or waffle and finished with a dollop of whipped cream.
See the links below for more great cherry recipes:
Drop scones with fresh cherries and white chocolate chips ~ Minneapolis Dessert Examiner
Fresh cherry cobbler recipe ~ LA Cooking Examiner
Two terrific cherry jam recipes ~ Berkeley Cooking Examiner
Fresh cherries in port wine syrup ~ LA Cooking Examiner
Fresh Cherry Recipes ~ Providence Food Examiner
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