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The Boston Globe

Food & dining

Seasonal recipe

Recipe for fresh cherry sundaes

Karoline Boehm Goodnick

Serves 4

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.

CHERRIES

3tablespoons granulated sugar
1teaspoon cornstarch
½cup cold water
¾pound sweet cherries, pitted
2teaspoons kirsch
1teaspoon lemon juice

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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.

SUNDAES

1pint vanilla ice cream
½cup heavy cream, softly whipped with 1 tablespoon confectioners’ sugar
2tablespoons roasted salted almonds, coarsely chopped
4sweet 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. Jean Kressy

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