Fresh Cherry Sundaes Recipes

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.

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.

TART CHERRY AND RED WINE SUNDAE

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.

CHERRY CREAM SUNDAES

Steps:

• Arrange 6 paper muffin cases on a baking sheet. Whisk together the cream and icing sugar until stiff. Fold in the almonds and rum.
• Crumble the biscuits and put the pieces in the bottom of the paper cases. Divide the cream between them and top with a cherry. Freeze for 1-2 hrs until firm. (They will keep in the freezer for up to 2 weeks.) Remove from the freezer 20 mins before serving, and drizzle with the chocolate.

CHERRY-ALMOND SUNDAES

Steps:

• Bring 1 pound cherries, 1 cup plus 2 tablespoons water and 6 tablespoons sugar to boil in medium saucepan over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until cherries are tender, about 12 minutes. Mix cornstarch, lemon juice and 1¤ tablespoons water in small bowl until cornstarch dissolves; mix into sauce. Stir until sauce boils and thickens slightly, about 1 minute. Remove from heat; mix in almond extract. If sauce is too thick, thin with more water by teaspoonfuls. Refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
• Halve remaining cherries; combine with remaining 6 tablespoons sugar in medium bowl. Let stand until juices form, stirring occasionally, about 2 hours.
• Divide halved cherries and juices among 6 bowls. In each, place 2 scoops of ice cream, cherry sauce and almonds.

NO-CHURN CHERRY PIE SUNDAES

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.

FRESH CHERRY SUNDAES

Steps:

• Let the ice cream stand in the refrigerator until softened.
• Scoop the ice cream into a bowl and stir in the chopped cherries and 2 tablespoons of the almonds.
• Return bowl to freezer and freeze for 1 ½ hours.
• Meanwhile, in a medium saucepan, combine the halved cherries, jam and cornstarch.
• Bring to a simmer over moderate heat, stirring, and cook for 1 minute or until thickened.
• Stir in the vanilla and almond extracts.
• Serve the ice cream with warm or room temperature cherry sauce. Sprinkle with remaining almonds.