Poached Cherries and Candied Pistachio Sundaes
Ingredients for the Poached Cherries
1 Pound Fresh Dark Red Cherries, Pitted
1/2 Cup Sweet White Wine
1/2 Cup Water
1/4 Cup Sugar
2 Tbsp. of Fresh Lemon Juice
2 Strips of Lemon Peel
Ingredients for Candied Pistachios
1 Cup Unsalted Pistachios, Shelled
1/2 Cup Honey
1/2 Tsp. Ground Ginger
1/4 Tsp. Ground Coriander
1/8 Tsp. Ground Cardamom
1/2 Tsp. Salt
Pinch Black Pepper
1/4 Tsp. Baking Soda
1 Tbsp. Unsalted Butter
Components for the Sundae
Vanilla Ice Cream, Frozen Yogurt or Classic Greek Yogurt
Prepare The Poached Cherries
Pit the cherries, use a pitting tool if you have one, you can use it for olives as well! Slice Cherries in half.
Combine the cherries with all of the other ingredients into a pot and bring to a boil, stirring constnatly so that it doesn’t boil over. Once it hits a boil, turn heat down to a simmer. After 2 minutes, remove the cherries with a slotted spoon, set aside to cool, and place the pot with the syrup back on the stove. Continue to simmer the syrup for about 20 minutes, you know it is ready when the liquid is super shiny and coats the back of spoon, it will yield about 1/4 Cup of Cherry Syrup. Set the syrup aside to completely cool (you may put in the fridge to speed up), once it is cool, stir the poached cherries back into the liquid.
Store the cherries in a tightly sealed container for up to one month in the fridge. In this recipe you will be using them to top an ice cream sundae, but I am sure you will find many other uses for this delicious topping! The syrup itself is a great addition to a plain glass of club soda or even a festive glass of champagne!
Make The Pistachio Brittle
Toast The Pistachios
Preheat the oven to 350˚F. Place the pistachios on a sheet pan and place in the oven. Give the pan a shake every now and then to move them about, baking until aromatic, about 10 minutes. Remove the pistachios from the oven and put them into a small dish to cool. Don’t leave them to cool on the baking sheet, if you do, they will continue to cook, and will eventually burn.
Prepare The Brittle Mixture
Pour the Honey into a heavy pot and place it on the stove. Turn the temperature to medium low, heating the honey for about 10-12 minutes, stirring occasionally. Pay attention to the aroma, you don’t want the honey to smell too “toasty” as this will give the brittle a slightly bitter taste. The honey is ready when a candy thermometer reads about 300˚F. I tend to do it by feel, looking for the honey to have a pretty golden color.
When the honey is ready, turn the heat off and stir in all of the other ingredients, including the toasted pistachios. Once it has all been combined, pour the contents onto a parchment lined baking sheet. Allow the brittle to cool on the baking sheet at room temp for about 10 minutes, then place it in the freezer for 30 minutes. You will find that if it is good and humid outside it will be difficult for the brittle to harden, if this is the case, put it in the freezer right away! After 30 to 40 minutes, remove the brittle from the freezer and crack it into bite sized pieces. The pieces can be stored in an air tight container for a very long time. I keep mine in the freezer so it stays nice and crackly!
Build Your Sundae
Put a scoop of Ice Cream in a dish, top it with the cherries a nice drizzle of the syrup, and last but not least, top carelessly with Pistachio Brittle! Enjoy!!
Poaching any kind of fruit is a great way to make your own “Fruit on the Bottom” yogurt cups or Yogurt and Granola Parfaits!! The recipe is very versatile, so have fun, play with the poaching liquids, omit the alcohol if you like! Try substituting various juices, other sweetener options or even just a splash more water!