If at all I go to his BBQ, I am planning to make this summer Cous Cous Salad and some dip which they everyone can enjoy with Bubblies and Ice-Cream I have had this Cherry Sauce recipe lying in drafts for ages now, so just thought of trying it again while the season is still here. Fruit sauces and syrups are the perfect topping for many frozen desserts. While strawberry sauce is a common ice cream topping, there’s nothing quite as special as the cherry on top of the sundae then why not have it in sauce form?
Frozen cherries work well for sauces because they are already pitted and taste great year-round, but you can certainly use fresh cherries too! Recipes like this are also a great way to use up cherries if you have trees that are producing too many. I just went to a fresh farm and picked almost a kilo, so had to churn it out any where. This Sauce was delicious when I used it warm for Crepes, and wonderful when used chilled with Ice-creams. And its easy, so can be swirled in 15 minutes flat. Clever choice for a BBQ, don’t you think ?
What you need?
- 2 cups cherries
- 1/2 cup sugar
- 1/2 cup water
- 1/2 lemon (juice)
- 1 tsp Balsamic Vinegar – optional
How you make?
Place all ingredients into a saucepan and bring to the boil, simmer for 30 minutes until liquid is reduced by 1/2 volume and cherries are caramelised and softened.
Remove from heat, strain cherries, reserving the liquid.
Set cherries aside and place liquid back into saucepan.
Simmer the liquid until it thickens, about 2-3 minutes. Remove from heat and add the cherries back in.
Enjoy warm or Chilled…
If the syrup appears very liquidy, remove the cherries to a bowl, and reduce the syrup to desired consistency.
Serving suggestions – With Toasted Bread, Ice Creams, Blue Cheese, Crepes, Whipped cream, on top of Mousse etc.