This recipe is so good, it’s worth waiting all year for fresh cherries to come into the market and then pitting all the cherries. I adapted the recipe from one by Viana La Place in VERDURA. The ice cream is good too!
Combine the sugar, red wine and lemon zest in a medium saucepan. Stir until the sugar dissolves. Add the cherries and stir. Bring to a boil, then simmer for 15 minutes.
Lightly grill or toast the bread and spread with a little butter. Place the bread on four individual dessert plates. Spoon the cherries and juices over the bread. Serve warm.
Copyright © Mary S. Risley
(Recipe adapted from VERDURA by Viana La Place)
Combine half the sugar, red wine and lemon zest in a medium saucepan. Stir until the sugar dissolves. Add the cherries and stir. Bring to a boil, then simmer for 15 minutes. Chill. Strain out 1/2 to 3/4 cup of the juice and save for another purpose.
Combine the remaining 1/2 cup sugar with the cream and vanilla. Place in a home ice cream maker and process until half frozen. Add the cherries and continue freezing until very thick. Place in a metal bowl, which has been chilling in the freezer. Cover with plastic wrap and let harden 2 to 3 hours.
Makes 1 qt.
Note: To make a refreshing drink, place 1 Tbs. of the reserved wine juices in an 8-oz. glass and fill with ice and mineral water.