Who else is obsessing over cherries?
Ok good. I’m not the only one. Cherries are IN season, man. They’re so delicious right now and I just can’t enough of them. We eat them by the handfuls every day – we have to savor them before they’re done!
That will be one sad day.
Vin and I were venturing around running errands last weekend and we came across this very cute farmers market and I of course had to stop by. Of course they had cherries, and I of course bought some. Of course, of course, of course!!
Aren’t they beautiful? These are the sweet dark cherries – they literally burst in your mouth and are the most beautiful color ever. I tried looking up all the different kinds of cherries but I got confused. Basically there are sweet cherries and sour cherries. They all have different names and they’re all good. I also bought some of the sour cherries and those were delicious, too – would be great in a pie! So pretty. Kind of a yellow/pink/orange color.
We ate them all and I made cherry topping out of them because cherry topping on ice cream floated into my pregnant brain and I just had to have it.
I love making fruit toppings (check out strawberry here), specifically for ice cream, but it can be used in a variety of ways. On top of pancakes, waffles, pound cakes, Greek yogurt, oatmeal, cheesecakes, the list goes on and ooooonnnnn.
Best part about it? It’s super duper simple to make. Just throw everything into a sauce pan and cook on low, and about 5-10 minutes later you have a delicious and gorgeous fruit topping sauce.
Use it how you would like. In this case, I enjoyed it over vanilla bean ice cream (from Trader Joe’s – it’s SO good) and some chopped pistachios for crunch and color.
Get yo cherry on.
Don’t forget to pin this recipe to your Pinterest board by clicking the image below!
- 2 cups bing or sweet cherries, pitted and halved
- ¼ cup plus 3 tablespoons water, divided
- 2 tablespoons sugar
- 1 teaspoons pure vanilla extract
- 2 teaspoons cornstarch
- Add cherries, sugar and 14/ cup water to a sauce pan. Place over medium-low heat and simmer until cherries break down and a sauce forms, about 4-5 minutes. If the pan gets too hot reduce the heat.
- Add vanilla and stir.
- In a small bowl, mix together 3 tablespoons of water and cornstarch until cornstarch is completely dissolved. Add to cherry sauce and mix until thickened. This will happen quickly. Remove from heat and enjoy over ice cream, pancakes, yogurt, cheesecake and more!
Wow, I gotta try this!
You will love it Megan!
I want to eat this on everything! And the pistachios send it right over the top!
me too Julie! It’s great on a ton of treats!
I love cherry season. I eat a bowl of cherries almost every night..is that a problem? 😉 This topping for ice cream looks dreamy, Jess!
ditto! I can’t get enough of them!
Not many things are better than fresh cherry topping. It elevates Greek yogurt to a dessert! 🙂