We've found the dessert these beautiful (but tart) cherries were made for ... warm cherry sauce with angel food cake and a little ice cream. What a nice treat to end this warm, sunny day.
Cherry Sauce (from the Better Homes and Gardens Cookbook)
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh pitted tart cherries
1 tablespoon orange or cherry liqueur, cherry brandy, or orange juice (I used a little Black Forest Kirschwasser, and my source may need to send more before cherry season is over)
Stir together sugar and cornstarch in saucepan; stir in water. Add cherries. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the liqueur, brandy or juice. Serve warm, or cool to room temperature.
Dear Husband picked lots of cherries while I was gone this evening so tomorrow, we'll try a cobbler. Or more cherry sauce along with something dark chocolate...
13 hours ago