It’s time for ice cream again! We spotted some lovely cherries on offer this week and in my book there’s nothing better or easier than making a batch of sweet cherry compote ready to spoon over some ice cream on a sunny day. You can also use the cherry compote to serve with plain yoghurt for breakfast. If you don’t like whole cherry pieces, you could blitz the compote down into a puree, too. I used strawberry ice cream, making our ice cream sundaes super fruity! If you wanted to go all out and make your own ice cream, you could stir your cherry compote through some vanilla ice cream to make a cherry ripple type of thing.
- 500 g fresh cherries
- 100 g caster sugar
- 120 ml water
- Put the cherries into a pan with the water and sugar and bring to the boil. Cook on a gentle heat for 15 minutes, keeping an eye on it to make sure the cherries are not sticking. Add a few tablespoons of extra water if the pan is running out of liquid at all.
- After 15 minutes the cherries should be soft and you will have a lovely, dark sauce. If the cherries are still a little firm, cook for up to ten minutes more, again, adding water if needed.
- Leave the compote to cool completely before spooning onto ice cream. Store it cooled and covered in the fridge for up to three days if not using straight away. You can also whizz the sauce using a stick blender for a smoother cherry sauce.
I’m sending these Very Berry Cherry Sundaes over to Kavey for her Bloggers Scream for Ice Cream June blog event – the theme is fruit!
And also to Laura who is looking after Simple and in Season this month over at How to Cook Good Food as British cherries are just coming into season! Thank you Laura.