Summer is the time to enjoy fruit based desserts. Cherries are in abundance these days and apart from enjoying them as it is I also indulge in making sumptuous cherry sauce. This sinful sauce can be added to ice-creams, yogurt, grilled chicken, shuffle, cheesecake and various other dishes.
To choose cherries – Prefer to buy the ones with stem still attached. The fruit should be firm, smooth and unblemished. Plump cherries are great but they shouldn’t be mushy. I prefer the dark and light multi-hued bunch for the sauce. It gives the sauce a sweet and sour flavor. You may choose the sweet ones.
I have not tried many dishes using this cherry sauce but I do plan to make a pennacota and Risalamande (Danish Rice Pudding sometime soon). It is very similar to our own Rice pudding. Can’t wait to indulge in that sweetness.
Cherry has immense health benefits but those you can always Google and find out. 😀 Here we will just talk about the deep ruby-red flavors of crushed cherries in a warm sauce. Sounds almost erotic, doesn’t it?
To make this sensational sauce you will need
Sweet Cherries – 2 cups (stem removed washed and pitted)
Sugar – 2 tablespoon (Granulated / Castor or Demerara)
Cornstarch – 1 teaspoon (optional)
Lemon Juice – 1 teaspoon
Water -3 tablespoon
Red Wine – optional
How to make the sauce
I do not have the tools or technique to pit the cherries so it is a tedious task to take one cherry at a time and carefully sqeeze out the stone without crushing the fruit too much. One day I will learn a better way or indulge in a cherry pitter or a pairing knife to make this easier. Usually cutting the cherries in half is the key to quick pitting.
Once you have pitted the fruit keep it aside.
In a small bowl mix corn starch in a little warm water or use red wine. Dissolve it properly so that there are no lumps. I avoid corn starch if I make a small amount for immediate use. I also like the fruit juices and pulp mingled with sugar to thicken on its own
In a heavy bottom saucepan add cherries ,water and sugar and cook on high flame to bring the mixture to boil. Stir continuously. Then let it simmer on slow flame till the fruit becomes soft. Be careful not to burn the sugar.
Add the wine (half a cup) to the mixture. Add the corn starch mixture and keep stirring the sauce gently.
Taste to check the sweetness. I prefer the natural sweetness of the cherries but you can add a bit more sugar if needed. Add lemon juice in the end moments.
Keep stirring the sauce till it thickens.
Cool it and keep in an air tight jar in the refrigerator or freeze it. Frozen sauce stays for 3-4 weeks and the refrigerated one 2-3 days. I make small quantities and keep in the fridge. IF it doesn’t get licked off 😀
For the topping on Vanilla Ice cream, scoop out the ice cream in a whisky glass, ice cream glass bowls or any other bowl.
Lavishly pour warm cherry sauce over the scoops and watch the red liquid cascade down the creamy white contours of the scoops. Let it drip down in the glass ( if using)
You can decorate it with a fresh basil or cherry on top. Swirl the sauce in the ice cream for more dramatic experience. I am not a food blogger or food photographer so all my images are unprofessional. BUT, the cherry sauce is to die for. I can vouch for that.