"Man it's hot. It's like Africa hot. Tarzan couldn't take this kind of hot."
-- Eugene Morris Jerome (played by Matthew Broderick), Biloxi Blues (1988)
I can't tell you how many times this quote has gone through my head this past month. It is hot! If you're anything like me, when the temperatures creep into the upper nineties and low hundreds, you're thinking something cool and refreshing. If you like ice cream (and who doesn't?), here is a topping that you're going to love. It is made from fresh bing cherries -- so it just has to be good for you, right? -- and is delicious on top of a big scoop of French vanilla. This is actually a recipe for cherry pancake topping that I found on epicurious.com, but I find it tastes so much better on ice cream; warmed slightly, it is decadent.
BING CHERRY SAUCE
1/2 cup (or more) water, divided
2 teaspoons cornstarch
1 tablespoon unsalted butter
2 cups halved, pitted fresh Bing cherries
1 tablespoons packed golden brown sugar
1 tablespoon fresh lemon juice
Whisk together 1/4 cup water and cornstarch in a small bowl. Melt butter in medium nonstick skillet over medium heat. Add cherries, 1/4 cup water, and brown sugar; stir until sugar dissolved.
Increase heat to medium-high; add cornstarch mixture and stir until mixture oils and thickens, adding water by tablespoonfuls if sauce is very thick, about 1 minute.
Remove from heat, stir in lemon juice.
Grab a spoon!
|This OXO cherry pitter is my gadget of choice for pitting cherries. |
Click the image for more details.