I've been having a love affair with cherries this summer. It's okay; Justin knows.
When he gets home from work, I'm usually at my computer, the cherry pits in a bowl, the evidence out for all to see.
Though it's just a summer romance, I didn't want to get in a rut with this special fruit. Last night, I gave them the star treatment. Instead of simply eating them, I poached the cherries in sherry and served them with my favorite vanilla ice cream, Van Leeuwen, and my favorite chocolate, Mast Brothers.
It made for a decadent dessert. The chocolate sauce contained the entire bar of 81% Venezuelan dark chocolate! I also poached the cherries with more sherry than the recipe recommended...because I could.
Last night was fun, but today it's back to normal and predictable, a bowl of cherry pits at my side.
Vanilla Ice Cream with Poached Cherries and Chocolate Sauce
Recipe Adapted from My Favorite Ingredients
1 lb of cherries
1 cup sugar
juice of 1 lemon
1 tablespoon sherry
4 1/2 ounces dark chocolate
1/2 cup heavy cream
1/2 cup whole milk
1 teaspoon of honey
- Poached Cherries: Remove the cherry stems and place in a pan with the sugar and lemon juice. Bring to a simmer and then cover and poach gently for 10 minutes, until the cherries have released a lot of liquid. Using a slotted spoon, transfer the cherries to a bowl. Add the sherry to the pan and boil for 2 minutes. Pour over the fruit and let cool while you make the sauce.
- Chocolate Sauce: Combine all of the ingredients in a pan and heat gently, stirring until smooth. Remove from the heat and let cool slightly.
- Alternate layering the vanilla ice cream, poached cherries, and chocolate sauce in a bowl. Top with a few fresh cherries.