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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.)
Dang Good Dough
Beaver tails might be the best fair food—ever
Meet beaver tails.
Bring some flare to your cookout.
Life's better with snacks.
Oh, cluck yeah.
A better basket.