Author Notes
This evolved when I was making many variations on my Hungarian grandmother's chilled cherry soup. I had so much left over that I froze it. It makes a delightful frozen dessert especially when served with my warm cherry bay sauce (you can see photos of my other entries). The first part can be be used as a chilled summer sweet soup recipe if not frozen, and the second part can be used as a very versatile sauce. I like using the sauce on the thin side, but you can use more arrowroot to thicken this if you prefer. —Sagegreen
Ingredients
- Frozen Delight
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1 pound
fresh pitted sweet red cherries
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2
large white peaches, peeled
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1/2
creme fraiche
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1/2
half and half
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1/2
dry white wine
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1/2 cup
cane sugar
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1/2 teaspoon
fresh ground cinnamon
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1/2 teaspoon
fresh grated nutmeg
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1 teaspoon
ground cumin
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1 teaspoon
zest of orange
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sprig of mint for garnish when serving
- Spicy Sauce
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1/2 pound
Montmorency red cherries (or Rainier if you can't get sour cherries)
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1 cup
red wine (pinot noir or malbec works well)
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1/2 teaspoon
fresh ground cinnamon
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1/2 teaspoon
fresh grated nutmeg
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2
juniper berries
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1
fresh bay leaf
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1 teaspoon
basalmic vinegar
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1/2 cup
cane sugar
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1 teaspoon
zest of lemon
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pinch of salt
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1 tablespoon
arrowroot or cornstarch
Directions
- Frozen Delight
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Add all the ingredients to a blender and process.
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Freeze in an ice cube tray. Consider using ice cube molds in shapes of your choice as well.
- Spicy Sauce
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Bring the first 9 ingredients to a simmer in a sauce pan.
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Add the arrowroot or cornstarch to thicken. Let this cool, but use while still warm.
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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.
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Ladle the warm cherry sauce over each serving and garnish with a mint sprig (or a chiffonade of mint leaves).
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