I think cherries are stunning. Their vivid, voluptuous appearance makes them absolutely irresistible to me. I spied some plump beauties at the Farmer’s Market this past Saturday morning and snatched some up for a dessert to serve our dinner guests that evening.
Cherries belong to the genus Prunus, which also includes almonds, so it should be no surprise that almonds and cherries are as compatible as Fred and Ginger on the dance floor. I decided to pick up a couple of pints of Talenti toasted almond gelato and whip up a simple cherry coulis to spoon over the top.
This recipe will make enough for 6-8. It really depends on how heavy handed you are with the spoon. I had some left over and put it in the freezer for another day (I also added a spoonful to our oatmeal the next morning. Yum!).
1.5 pounds of fresh cherries
½ cup granulated sugar
¼ cup water
1 tbsp. quality balsamic vinegar
Pit the cherries (your hands will be a stained mess, but it’s so worth it) and plop them in a saucepan. Sprinkle the sugar and water over the cherries. Mix well, cover, and bring to a very slow simmer. The cherries will begin to release their juices. Simmer for about 40 minutes. Remove the cover and simmer for another 10 – 15 minutes, or until thickened.
Mash any remaining whole fruit with a large spoon. Remove from the heat and let the coulis sit. Once it’s cooled, add the balsamic vinegar and stir. Place in the fridge until you’re ready to serve. You could also serve the coulis warm, which would make a nice contrast with the cold gelato. Your choice. Enjoy!
Eat well,
April
“Love is an ice cream sundae, with all the marvelous coverings. Sex is the cherry on top.” – Jimmy Dean