During Toppings month on Scoop Adventures, I have featured a crunchy topping, chocolate topping, and peanut butter topping. For my last toppings recipe of the month, I figured it was about time for a fruity topping. One of my favorite fruit toppings is Amarena Cherries. I did some research about how to make Amarena Cherries…yeah not possible…unless you live in Adriatic region of the world. Apparently Amarena cherries are a special variety of sour cherries that grow in the Mediterranean climate. And the recipe for preserving the cherries in a sweet syrup appears to be a well-hidden secret. I figure my best bet is to order some online.
So I decided to try to make the second best thing – Sour Cherry Sauce. I found a recipe for a sauce made with fresh sour cherries (most of you lucky people in Michigan know what I’m talking about) and adapted the recipe to make a sauce with dried sour cherries. I know there are probably better fruit sauces to make in Louisiana right now (blueberry, peach, plum, and citrus to name a few) but most are not in season and I really wanted cherries. I did not disappoint myself. Enjoy!
Sour Cherry Sauce
Adapted recipe from Fat & Happy
Makes 1 quart
I made this recipe with dried cherries, but if you have access to fresh sour cherries by all means use this recipe to make a sauce.
1 1/2 cups dried sour or tart cherries
1/2 cup water
1/2 cup sugar
1 teaspoon almond extract
Juice from 1/2 lemon
Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer until sugar is dissolved and liquid is reduced by one third. Cool completely. Serve on top of your favorite scoop!
linda says
your cherry sauce looks really yummy, have to try it with vanilla or cheesecake ice cream! as for the amarena cherries – i found an italian family recipe on a german food blog which i have tried with great success. we think it comes very close to the store-bought version, even though i used regular frozen sour cherries… anyway, here's the recipe: 400g frozen pitted sour cherries (fresh works fine too), 400g sugar, 200ml amaretto, 1/2 tsp vanilla extract, a few drops almond extract, a few drops butter flavouring (can be left out). melt the sugar with the cherries over medium heat and bring to a boil. cook for 5 minutes, then add the remaining ingredients and cook for further 15-20 minutes to thicken the juice. i sometimes remove the cherries after this time and continue boiling the liquid, just check whether you feel the cherries are becoming too soft. finally, put the fruit and juices into suitable jars and seal well. they will keep well for several months (we usually have them in the frigde). maybe some inspiration 🙂 not that you are in need of that – i really admire your creativity in ice cream-making, your blog is such a source of ideas!
Lindsay says
Linda – Thanks so much! Sounds like a good recipe. Will have to try!