Sure, pound cake is absolutely scrumptious on its own, but sometimes, when I’m feeling uber self-indulgent, I’ll whip together this super simple cherry topping. It’s just absolute perfection. The cherries lend to it a natural sweetness, counterbalanced by the welcomed acidity of freshly squeezed lemon. Throw in some almond extract and teensy bit of time on the stove and we’ve got ourselves a cherry sauce fit for a king…or queen…or, ya know…a food blogger. Ok, so what I’m really trying to say is this sauce is a decadent treat to be enjoyed by all.
- 1 pound frozen sweet cherries thawed
- 1/4 cup granulated sugar
- Juice of half a lemon
- 1/2 teaspoon almond extract
- Pinch of fine sea salt
- 1 teaspoon cornstarch
- 2 tablespoons water
Place the package of frozen cherries in the refrigerator to thaw overnight. Alternatively, allow to thaw on the countertop at room temperature, 1 1/2 - 2 hours. Transfer to a colander and drain. Combine cherries, sugar, lemon juice, almond extract and salt in a small saucepan over med-high heat. Stir, and allow to rapidly simmer for 10 minutes. Using the back of a wooden spoon, crush the cherries.
In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Add the mixture to the cherries, reduce the heat to medium-low and stir for 2 minutes. Remove from the heat and allow to cool.
Spoon over pound cake, toast, use as filling between cake layers and even in TAK’s Cherry Heart Hand Pies. Enjoy!