This recipe came about because I intended to make a cherry pie for a farewell dinner, but got home from an out of town trip later than expected and without time to get a pie together. Instead, I turned the cherries into a sauce to go with the vanilla ice cream I would have served with the pie anyway.
It turned out great and was a hit with the honored guests. It’s a quick and relatively cool dessert to cook up on a summer evening. You get the delicious taste of a fresh fruit pie without having the oven on for an hour or so on a hot summer day. I’ve only tried it with cherries but think that I might have to try the same thing with some other fruit next.
I wish I had a picture of the cherries and the mess that pitting them made all over the kitchen, but we’ll just have to enjoy the hollyhocks instead. 🙂
- 4-5 cups pitted sour cherries
- 2/3 cup sugar (more or less to suit your taste; I like mine on the tart side)
- 1/4 cup quick cooking tapioca
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- Place the cherries and sugar in a medium sauce pan and cook over medium heat for several minutes, stirring occasionally.
- Mix the tapioca with 1/2 to 1 cup water and stir into the cherries.
- Bring the mixture to a rolling boil and cook, stirring frequently for several minutes until it has thickened to a consistency you like (if/when allowed to cool, it will get thicker).
- Remove from the heat and stir in the almond extract and vanilla.
- Serve warm over vanilla ice cream.