I love summertime fruit. Peaches and blackberries and strawberries and cherries and blueberries and and AND…
…you get the picture.
Being the dessert lover that I am, I planned this cherry sauce with ice-cream sundaes in mind. On the day that I made it, we had a friend join us for dinner whose stomach doesn’t always agree with dairy so I whipped up a quick cake so that he could enjoy the sauce too. (sounds way more impressive than it really was, I used store bought cake mix)
The sauce paired perfectly with both the ice cream and the cake and next time I think I will plan on making a cake regardless of who we have (or don’t have – more for us!) joining us.
This fresh cherry sauce is incredibly versatile so don’t feel like you have to stick to dessert. Try it at breakfast on top of pancakes or yogurt. You can even drizzle some on top of pork chops for lunch or dinner. No matter how you serve it, your tastebuds are going to be very happy.
What’s your favorite summertime fruit?
- 2 cups pitted cherries
- 2 tsp cornstarch
- 2 TB sugar
- 2 TB water
- 2 TB butter
- Over medium heat, add pitted cherries to saucepan. Add all other ingredients and bring to boil for about 3 minutes. Reduce heat to low, and simmer another 3 minutes while stirring occasionally.
- Remove from heat and serve. Enjoy!
- This recipe is super versatile. Try on top of pancakes and yogurt or pair with pork chops for a nice summertime dinner.