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This summery dessert is one of my favourites. I love yellow Rainier cherries and often make it with them. Cherry pitters can be found in kitchen shops or you can simply cut cherries in half and ease out the stone.

Servings: 4


½ cup granulated sugar

1 cup water

2 tablespoons lemon juice

3 cups Bing cherries, pitted

1 tablespoon cornstarch

2 tablespoons kirsch (optional)

2 cups vanilla ice cream


Combine sugar, water and lemon juice in large pot. Bring to boil and boil for 2 minutes. Add cherries and simmer for 10 minutes or until soft.

Remove half of cherries and set aside. Place remaining cherries and syrup in food processor or blender and purée.

Return purée to pot and combine 2 tablespoons purée with cornstarch. Stir back into pot and bring to boil, stirring. Add remaining whole cherries and kirsch.

Place ice cream in a glass dish, add cherry sauce and finish with whipped cream. Garnish with a fresh cherry.

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