Sour Cherry Topping
Makes: About 1 cup/237 ml/175 grams
This topping, based on my favorite cherry pie filling, is a glorious accompaniment to my Cordon Rose Cheesecake Ice Cream. It is also a lovely accompaniment to vanilla, sour cream, or chocolate ice cream.
Cherry Topping
| sugar | 50 grams | ¼ cup |
| cornstarch | 9 grams | 1 tablespoon |
| salt | . | a pinch |
| sour cherries | 142 grams pitted (227 grams before pitting) | ¾ cup pitted (about 1 cup before pitting) |
| pure almond extract | . | ¹⁄₁₆ teaspoon |
1) In a medium saucepan, stir together the sugar, cornstarch, and salt. Gently stir in the cherries along with any juices. Allow the mixture to sit for at least 10 minutes to liquefy the sugar mixture.
2) Over medium heat, stirring constantly, bring the cherry mixture to a boil and simmer for 2 to 3 minutes, until thickened and syrupy. Scrape the mixture into a wide bowl and allow it to cool completely.
3) Stir in the almond extract and transfer it to a serving bowl or airtight container.
Store
Airtight: refrigerated, 5 days; frozen, 6 months
Scoops
* Almond extract greatly enhances the flavor of cherries.