Homemade – Balsamic Cherries Over Ice Cream

Last week I picked up a large bag of cherries at the farmers’ market. As much as I love to just stand over the sink and spit pits as I eat, I have managed to hold off on demolishing the bag (read: I only eat every third cherry while I’m pitting them) long enough to make this simple, delicious dessert.

Balsamic Cherries over Ice Cream

Balsamic Cherries over Ice Cream

This is an adaptation of a healthy dessert idea from Ellie Krieger. Unfortunately, it does not include ice cream in its original form. To practice portion control, I use the small party cups of vanilla ice cream I used to eat at birthdays. The balsamic cherries lend a slightly sweet and tart topping, and making them is a snap.

For the balsamic cherries, simply halve and pit a topping-sized portion–I usually use somewhere around 10 cherries, and that’s pretty generous–and add to a small saucepan along with about a tablespoon of sugar and a tablespoon of balsamic vinegar. Since cherries are in season right now and are therefore at their most sweet, you can get away with a lot less sugar than a tablespoon if you’d like. Stir the 3 ingredients together and bring them to a boil over medium heat. Then let them simmer for about 5 minutes more. Let them cool a little, then pour the cherries and balsamic sauce over ice cream.

Original recipe here.