Summer Cherry Sundaes
2 pounds fresh cherries, pitted
1 ¼ cups water
¼ cup sugar
¼ cup brown sugar
3 tbs fresh lemon juice
½ tsp vanilla extract
dash black pepper (go ahead, live precariously!)
¾ cup slivered almonds
In a medium saucepan over med-high heat, bring to boil 1 pound cherries, water, sugar, brown sugar and lemon juice. Reduce heat to med-low and simmer for about 12 minutes, until cherries are tender. Remove cherries from sauce using a slotted spoon; set aside. Continue to simmer liquid until it thickens and coats the back of a spoon; 15-20 minutes. Add vanilla and dash of black pepper. Recombine with cherries. Cool completely, then chill.
Roughly chop remaining pound of cherries. Spoon cherry topping, chopped cherries and slivered almonds over scoops of vanilla and chocolate ice cream and serve.