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Author Notes: I've been craving homemade cherry ice cream for some time now, but as I don't have an ice cream maker, I figured a sauce was the next best thing. I also like some savory with my sweet, so I thought I'd give salt-n-pepper a try here. If I could have found kirsch in my local grocers I would have used it. Cointreau is a good substitute, maybe a tad too sweet. Sorry, I must have missed the cherry contest deadline. Still, I'm not sorry I tried this. —Teri
Serves @ 2 cups sauce
- 2 1/2 to 3 cups fresh pitted cherries, left whole, like little slumpy Pac-Mans
- 1 teaspoon freshly ground tellicherry black pepper
- 1/2 teaspoon salt
- 1 jigger kirsch or cointreau
- 1 to 2 jiggers water
- 2 to 3 tablespoons honey
- Combine all ingredients in a saucepan and bring slowly to a simmer, then a steady boil.
- Boil 10 minutes, then turn off.
- Spoon (hot or cold) sauce over ice cream. (I used green tea ice cream, for the color and the flavor.)
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