Cake Dome Sunday #26: Cherries with Lavender Sauce

Summer has arrived and with summer comes hot and humid days. Today I wanted to make a dessert that was simple to prepare and cool and refreshing to eat. Nothing fits the bill better than an ice cream sundae! Since I've been on a fresh fruit kick and my lavender is now beginning to bloom, I decided to make a simple syrup/sauce of Bing Cherries and Lavender Flowers.

If you've never cooked with edible flowers before and are a bit leary of doing so fearing that your food will taste perfume-y, don't worry.  It doesn't.  In this recipe the lavender is a background note with the bing cherries being the big, bold, brass band playing at the front of the palate. 

Cherries with Lavender Sauce

Ingredients:

• 1 1/2 cups water
• 1/4 cup sugar
• 2 Tablespoons lavender flowers
• 2 1/4 pounds of fresh cherries, stemmed and pitted
• Lavender flowers for garnish

Directions:

1. Combine the water, sugar and lavender flowers in a saucepan.  Bring to a boil over high heat and boil for 10 minutes.  Remove from heat and let it steep for another 10 minutes. 
2. Once steeping is complete, strain the sugar/lavender syrup to remove the lavender flowers and return the syrum to the saucepan.
3. Add the cherries to the syrup in the saucepan and bring to a boil.  Immediately remove from the heat, cover and cool to room temperature.  Once cooled put in the refrigerator and chill.
4. Garnish with lavender flowers.

This cherry and lavender sauce would be delicious spooned over pancakes or waffles too.  Ohhhh so many ways to serves this simple sauce. 

Until next time,

Cheers!

Jennifer

 

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