When choosing fruit, produce experts say large is not always better than medium, and color is not necessarily a sign of flavor. The exception is that the largest, darkest, and freshest cherries are sweetest and best. To gauge freshness, look for firm cherries with their stems attached. Put a few cherries with long stems aside to decorate the sundaes.
|3||tablespoons granulated sugar|
|½||cup cold water|
|¾||pound sweet cherries, pitted|
|1||teaspoon lemon juice|
1. In a saucepan, whisk the sugar, cornstarch, and water. Cook over medium-high heat, stirring often, until the mixture comes to a boil. Add the cherries and simmer, stirring occasionally, for 7 minutes or until the cherries are slightly softened and hold their shape.
2. Remove the pan from the heat and stir in the kirsch and lemon juice; cool.
|1||pint vanilla ice cream|
|½||cup heavy cream, softly whipped with 1 tablespoon confectioners’ sugar|
|2||tablespoons roasted salted almonds, coarsely chopped|
|4||sweet cherries, with stems|
1. Scoop the ice cream into 4 stemmed glasses or bowl. Spoon the cherries on top. Garnish with whipped cream and almonds.
2. Set a fresh cherry with its stem on each.