This is probably my favorite time of year. Why? Simple. There is a cherry tree that comes into my life every summer. It happens to be located in the backyard. Well, not really my yard but the neighbours. Don’t I live on a great street? Between the flowers and the produce I’m all set. Last year, a huge branch fell off this cherry tree over our fence landing on the grass. I was out there hauling off the cherries like I was in Vegas at a slot machine. Bing bing bing….bing bing bing.
For the past few weeks I have been like a small child on a long road trip. Every day I will ask my husband the same repetitive question. “Are we there yet? Are we there yet? Are we there yet?”
Referring to the prospect of those cherries being ripe for the picking. IF you grab them too soon they are like tiny sour rocks. Too late and you end up with a bunch of mush. It’s like the story of the Three Little Bears. They need to be JUST RIGHT.
Today was the day.
Check this out….beyond right?
Instead of making the usual pies and tarts, (because frankly I’m tarted out) I decided to throw together a warm dark chocolate cherry sauce to go with my favorite @marthastewart no churn ice cream recipe – click here to find out how make it.
Drolling is acceptable. No one will judge you if you do.
- 1 cup dark sweet cherries, halved and pitted
- ½ C. water
- 2 tbls. sugar
- 5 1-oz. squares semisweet or dark chocolate
- 2 Tbs. butter or margarine
- 1 tsp vanilla
- In a saucepan, bring to boil cherries, water and sugar.
- Reduce heat; cover and simmer 10 minutes.
- Add chocolate, butter and vanilla; stir until melted and smooth. Serve warm or at room temperature over ice cream.
- Store in refrigerator; will keep up to 2 weeks.
- *optional - puree sauce in food processor to remove the chunks of cherries, you can pass it through a sieve if you only want the syrup.