Cherries always remind me of my grandmother. She loved watching TV in bed, eating cherries, with her little bowl of pits on her bedstand. No, she wasn’t a Marie Antoinette wannabe – she had debilitating arthritis and the bed eased the pain. So did vodka. 🙂 She would have loved this delicious sauce.
This recipe works best with sweet bing cherries, but you could use other varieties as well. I served it over vanilla frozen yogurt, but it would be good on just about anything! Angel food cake, pound cake, gelato, or chocolate anything. Add a few sprigs of thyme as it cooks and you have a more savory sauce, serve with pork or poultry. What other ideas do you all have?
To make, simply pit your cherries and add to a small saucepan. Heat to medium. Slowly pour a high-quality port into the saucepan, just enough to barely cover the cherries. Bring to a simmer, and add a tbsp. or two of sugar to sweeten (how much you add will depend on how many cherries you started with and their natural sweetness) – taste, taste, taste and sweeten accordingly. Stir constantly so the sugar dissolves. Reduce heat to low and cook at a gentle simmer for about 20 minutes, stirring frequently, until the sauce thickens and reduces, and the cherries are soft.