Ice Cream Sundae with Roasted Cherry Wine Sauce
I’m back today with another frozen dessert for Frozen Treat Week. Today it’s an ice cream sundae topping made of roasted cherries, a tiny bit of black pepper, red wine and honey. It’s a grown up ice cream sundae that’s sweet, tasty and easy as pie. Click here to skip ahead to the Ice Cream Sundae with Roasted Cherries recipe.
When I think of the words “cooked fruit” nothing good comes to mind. I imagine a stewed mushy mess with flavors as sad as a good glass of Merlot mixed with water.
But when I think of the words “roasted fruit” I get excited. It’s the same idea really – fruit that’s been warmed up and softened – but with roasted fruit I know there will be rich caramelized syrup and fruit that has shriveled and held its own rather than disintegrated into glop.
That glass of Merlot has now been magiced into a thimble of ruby port.
For this ice cream sundae topping, fresh cherries are drizzled with melted butter, sprinkled with a tiny bit of black pepper (trust me, black pepper and cherries are great friends) and then roasted until some of the juices start to caramelize. Then you add a bit of red wine (Merlot!) and honey before pouring it over ice cream.
It’s an ice cream sundae with a grown up cherry and red wine topping. Roasted fruit. It’s a good thing.
- 1 lb. fresh cherries, pitted and destemmed (plus 4 unpitted with stem for garnish)
- ¼ tsp coarsely ground black pepper
- 1 tbsp unsalted butter, melted
- 3 tbsp dry red wine
- 1 tbsp honey
- ¼ tsp lemon juice (optional)
- 4 big scoops of vanilla ice cream
- Preheat oven to 400ºF.
- On a large pan (I use a big jelly roll pan) combine the pitted cherries, butter and black pepper. Roast for 10-15 minutes, until some of the juices that have leaked out of the cherries are just starting to brown.
- Remove the pan from the oven and immediately add the red wine. Using a wooden spoon stir the wine around and scrape the pan a bit to loosen those browned juices.
- Transfer cherries and juices to a bowl and add the honey. Taste. If the flavor is a bit flat, add the lemon juice. (Whether you add it or not will depend on how tart the cherries were to start with and how acidic the wine is. Sometimes you will need it. Other times, you won’t. That’s o.k. Just follow your taste buds). Allow to cool or serve warm over the scoops of ice cream.
Looking for more delicious frozen treats? Check out the other recipes from bloggers participating in Frozen Treat Week below. Oh, and don’t forget to scroll down to enter our giveaway for a KitchenAid Stand Mixer with Ice Cream Attachment and a toppings set from King Arthur Flour.
Blueberry Cheesecake Ice Cream from Katie’s Cucina
Lavender Lemon Curd Frozen Yogurt from Nutmeg Nanny
Peanut Butter Cup Ripple Ice Cream from Eats Well With Others
Elvis Frozen Bananas from Foodie with Family
Sweet and Sour Cherry Yogurt Pops from The Baker Chick
Ice Cream Sundae with Roasted Cherries from Cook the Story
Coconut Hibiscus Granita from Cooking with Books
Almost-Instant Healthy Mint Chocolate Chip Soft Serve from an Edible Mosaic
Raspberry and Riesling Sorbet Float from Sweet Remedy
Homemade Cookies & Cream Ice Cream from Chocolate & Carrots
Andes Mint Pudding Pops from Rachel Cooks
As part of Frozen Treat Week we’re bringing you a tremendous giveaway today with two prizes. The first is a KitchenAid Stand Mixer with Ice Cream Maker Attachment. The second is toppings set from King Arthur Flour. This giveaway is now closed.