The cherries are ripe here on the farm and we’ve picked bunches of them! My brother and his wife were here for supper the other night, so I decided to showcase the cherries for dessert.
I started with my basic fudge brownie recipe. Then I took about 2 cups of fresh cherries (with the stones removed) and made a fresh cherry sauce.
To serve, I sliced a nice piece of brownie, topped it with ice cream and smothered it all with fresh cherry sauce.
It received rave reviews! Chocolate and cherries taste so good together and ice cream was the perfect go between!
You might be able to substitute canned cherry pie filling for the cherry sauce, but it may be a little rich and thick. I think it would work better to use canned or frozen tart cherries (if you don’t have fresh ones) and make your own sauce.
Fresh Cherry Sauce
Dissolve 2 Tbsp. corn starch in 1 cup of cold water. Add 2 cups fresh cherries, and 1 1/2 cup sugar.
Cook over medium heat until the mixture thickens. Stir in 1 tsp. of butter and a dash of almond extract.
Cool and serve over over ice cream and brownies.
To make a thicker sauce, use only 1/2 cup of water. The recipe can be doubled very easily, although one recipe was enough for a 9 x 13 pan of brownies.
I use this same recipe to make raspberry sauce and strawberry sauce in season but I omit the almond flavoring.
What a great way to dress up brownies and showcase fresh fruit!