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Affogato al Ciliegie

Drown your ice cream with cherry sauce (adapted from "The Silver Spoon" cookbook)
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 1 cup
Course: Dessert, dolce
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 11 oz. cherries, pitted
  • ½ cup sugar
  • ½ cup water
  • ¼ cup Kirsch or Luxardo, optional
  • Garnish: A small piece of chocolate bar for shaving

Method
 

  1. Reserve a few of the pitted cherries for garnish.
    Place cherries, sugar, and ½ cup water in a saucepan. Partially cover and simmer gently until cherries are soft (about 20 minutes). Remove cherries with a slotted spoon and cool.
  2. Purée the cherries with a hand blender or food mill until smooth.
  3. Meanwhile, keep simmering liquid uncovered until it is reduced by half, about 10 minutes. Remove liquid from heat and let cool. Add the cherry purée and, if using, stir in the liquor.
  4. Store cherry sauce in the fridge in a glass jar for one week. Serve on cakes, pies, and of course, over ice cream! Garnish with shaved chocolate and a cherry on top!

Notes

Kirsch and Luxardo are both cherry-flavored liqueurs.