fresh cherry sundae

Cherry-Almond Sundaes

Serves 6.  When we are lucky enough for our own cherry harvest, or can buy some at a growers market during the short cherry season, we love to use some of them in this treat.  Make the cooked part of the sauce at least 90 minutes before serving. The macerated fresh cherries must be mixed 2 hours before serving. 

            1¾ lb. fresh cherries, pitted                   1½ Tbs. fresh lemon juice

            1 c. + 4 Tbs. water (about)                   ¼ tsp. almond extract

            12 Tbs. sugar                                       1½ pints vanilla ice cream

            1½ Tbs. cornstarch                               ¾ c. slivered almonds, toasted

Bring 1 lb. cherries, 1 c. + 2 Tbs. water, and 6 Tbs. sugar to boil in medium saucepan over medium heat, stirring until sugar dissolves.  Reduce heat to medium-low and simmer until cherries are tender, about 12 minutes.  Mix cornstarch, lemon juice, and 1 Tbs. water in small bowl until cornstarch dissolves; mix into hot cherry mixture.  Stir until sauce boils and thickens slightly, about 1 minute.  Remove from heat; mix in almond extract.  If sauce is too thick, thin with more water by teaspoonfuls.  Refrigerate until cold, about 1 hour.  (Can be made 1 day ahead.  Cover; keep chilled.)

Halve remaining ¾ lb. cherries; combine with remaining 6 Tbs. sugar in medium bowl.  Let stand at room temperature until juices form, stirring occasionally, about 2 hours.   Divide these cherries and juices among 6 bowls.  In each, place 2 scoops of ice cream, topped with the cooked cherry sauce and almonds. (I was out of almonds the day I made it and took the photo).