Sweet and Sour Cherry Duet

Frozen Delight

• 1 pound fresh pitted sweet red cherries
• 2 large white peaches, peeled
• 1/2 creme fraiche
• 1/2 half and half
• 1/2 dry white wine
• 1/2 cup cane sugar
• 1/2 teaspoon fresh ground cinnamon
• 1/2 teaspoon fresh grated nutmeg
• 1 teaspoon ground cumin
• 1 teaspoon zest of orange
• sprig of mint for garnish when serving

1. Add all the ingredients to a blender and process.
2. Freeze in an ice cube tray. Consider using ice cube molds in shapes of your choice as well.

Spicy Sauce

• 1/2 pound Montmorency red cherries (or Rainier if you can't get sour cherries)
• 1 cup red wine (pinot noir or malbec works well)
• 1/2 teaspoon fresh ground cinnamon
• 1/2 teaspoon fresh grated nutmeg
• 2 juniper berries
• 1 fresh bay leaf
• 1 teaspoon basalmic vinegar
• 1/2 cup cane sugar
• 1 teaspoon zest of lemon
• pinch of salt
• 1 tablespoon arrowroot or cornstarch

1. Bring the first 9 ingredients to a simmer in a sauce pan.
2. Add the arrowroot or cornstarch to thicken. Let this cool, but use while still warm.
3. Take out the frozen cubes or molds from the first part of this recipe and let them sit out for about 5 minutes until they begin to soften, arranged in individual serving dishes.
4. Ladle the warm cherry sauce over each serving and garnish with a mint sprig (or a chiffonade of mint leaves).