Thursday, February 10, 2011
Using the vanilla ice cream from earlier, this red and rich sauce is the perfect Valentine's Day ending! I got the idea from one of the food magazines, I don't want to quote the wrong one but I literally just have a tiny scrap with a recipe on it. It was for port-cherry sauce and I couldn't stop thinking about it. I had it for over 6 weeks before I went out and bought everything, and made it. Honestly, I couldn't have been more disappointed! Maybe I am not in possession of a sophisticated palette but it wasn't my thing.
As I mentioned, John prefers beer to wine, and I prefer white to red, so it really was no surprise my experiment was a bust. However, I couldn't get a delicious sauce out of my head. It finally came to me. I used the POM Pomegranate Cherry juice and dried cherries to top this ice cream. Not only is it better for you, but it's kid friendly! The perfect way to finish up a blogging day, or, a Valentine's Day.
Cherry Pomegranate Sauce
Serves: 4 (1 cup of sauce, approximately)
1 cup pomegranate cherry juice
1/2 cup sugar
2/3 cup dried cherries
Combine pomegranate cherry juice and sugar in a large skillet over medium-high heat. Let come to a boil and boil for about 5 minutes, stirring occasionally. Add the cherries and continue to simmer for 10 minutes. Set aside and cover, allowing the juice to come to room temperature. If you're using it right away, spoon it over ice cream and serve. Otherwise, store in an airtight container. To use, let the mixture come back to room temperature and then spoon over ice cream.
This will keep for 2 weeks in the refrigerator without a problem (I imagine much longer, but I ran out!!).
Tomorrow's Valentine's Day dinner menu will be one for the books!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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