TART CHERRY AND RED WINE SUNDAE
"This is a sophisticated sundae. The tart cherries and red wine vinegar balance out the ice cream, so it's not too sweet," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.
- Remove from the heat, remove the cinnamon stick and stir in the vinegar.
- Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.
WARM CHERRY SUNDAES
Steps:
- In a small saucepan, combine wine or cherry juice and sugar; bring to a boil, stirring until sugar dissolves. Add cherries and return to a boil. Remove from heat and transfer cherries to a bowl, leaving liquid in pan. Let stand 5 minutes. Strain any juice that has accumulated from cherries back into the pan. Bring liquid back to a boil and boil over high heat until volume is reduced by half, about 10 minutes. Remove from heat and stir in vanilla and almond extracts. Let cool until lukewarm. Scoop ice cream into 6 stemmed wine glasses or dessert dishes. Top with equal amounts of cherry sauce and whipped topping. Garnish with almonds and a chocolate covered cherry.
CHERRY CREAM PIE
Steps:
- Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
- Refrigerate until set and chilled completely, about 2 hours.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 45.3 g, Cholesterol 44.7 mg, Fat 23.6 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 11.7 g, Sodium 459 mg, Sugar 21.4 g
NO-CHURN CHERRY PIE SUNDAES
All the flavors of classic cherry pie à la mode, reimagined in a sundae. Make the components, including a fabulous no-churn vanilla ice cream, ahead for a perfect summer dessert on demand, or spoon the warm cherry sauce over the ice cream to emulate a fresh-from-the-oven slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the ice cream: In the bowl of an electric mixer fitted with the whip attachment, whip the cream, vanilla and almond extract on medium-high speed until it holds soft peaks.
- With the mixer running, add the condensed milk in a slow, steady stream until it's fully incorporated. Continue to whip until the mixture holds medium peaks. Add the salt and mix to combine. Spread the mixture evenly into an 8-inch-square pan. Cover the pan and freeze until firm, at least 4 hours.
- For the pie crust streusel: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Toss the sugar and cinnamon together in a medium bowl to combine. Roll the pie dough out until it is 1/4-inch thick (if it's pre-rolled, simply roll it a few times to flatten). Use a knife or bench scraper to cut the dough into 1-inch wide strips horizontally, then cut down in 1-inch wide strips vertically to create a bunch of small squares.
- Transfer the dough squares to the bowl with the cinnamon sugar, then drizzle with the cream. Toss the mixture until evenly combined. Transfer in a single layer to the prepared baking sheet and bake until golden and crisp, 10 to 12 minutes. Cool completely.
- For the cherry sauce: Stir the cherries and lemon juice together in a medium saucepan. Sprinkle 1/4 cup of the sugar over the cherries and cook over medium heat, stirring frequently, until the mixture becomes saucy and the cherries start to soften, 4 to 5 minutes.
- In a small bowl, whisk the remaining 1/4 cup sugar and cornstarch together to combine. Sprinkle this mixture over the fruit, then whisk immediately to combine. Continue to cook until the mixture bubbles and thickens slightly, 3 to 5 minutes. Let the mixture cool for a few minutes, stirring frequently. Serve warm, or cool completely.
- To assemble the sundaes, spoon some sauce into bowls and swirl it around a bit. Scoop ice cream into the bowls, then spoon more sauce on top. Sprinkle each with a generous amount of pie crust crumbles, and top with whipped cream if using and garnish each with a cherry if using.
TART CHERRY AND RED WINE SUNDAES
Provided by Michael Symon : Food Network
Categories dessert
Time 20m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Combine 4 cups frozen cherries, 1 cinnamon stick, 1 cup sugar and 2 tablespoons cornstarch in a saucepan over medium-high heat and cook until the sugar starts to melt, about 1 minute. Add 2 cups dry red wine, bring to a boil and cook until slightly thickened, about 4 minutes. Remove from the heat, remove the cinnamon stick and stir in 2 teaspoons red wine vinegar. Serve over vanilla ice cream.
CHERRY VANILLA JUBILEE SUNDAE
Steps:
- Place the brownies and ice cream in chilled bowls and set aside in the refrigerator. Thaw and strain the frozen cherries. In a medium saucepan, whisk together the juice from the frozen cherries, brandy and the cornstarch. In a saute pan, over high heat, melt the butter and sugar. Add the fresh and frozen cherries. Carefully pour in the brandy mixture. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan. Soak the sugar cubes in the rum. Pour the cherries around the ice cream. Top with a glob of marshmallow cream and plant a sugar cube on top. Light the cube with a match.
- Marshmallow Cream: In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, and 3/4 cup of the sugar to 246 degrees F (firm ball). In the meantime, in a completely clean, dry mixing bowl, with an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy, and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.
BLACK FOREST SUNDAES WITH BROWNIES
Based on the seventies cake classic that is Black Forest gâteau - this cherry, ice cream and brownie desert is heavenly. Don't cheat - make your own brownies too
Provided by Emma Lewis
Time 30m
Number Of Ingredients 17
Steps:
- For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
- Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers' instructions.
- To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
- To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
- FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)
Nutrition Facts : Calories 899 calories, Fat 63 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 74.4 grams carbohydrates, Sugar 71 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.21 milligram of sodium
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