Last week I bought lots and lots of cherries. Whenever I see that they are $2 pound, I get a little crazy. Olive loves them and will stand at the kitchen sink eating them until…well I don’t know how long she’d stand there because I’ve always intervened. I should wait and see how long it goes on next time just for fun.
But the new wears off (slightly) and I need to use up the forgotten ones at the bottom of the colander for something. Enter: cherry almond syrup. I layered dark chocolate mousse with the fresh made, chunky cherry almond syrup and it was so perfect. I also used the syrup on sourdough waffles and I’m still thinking about those perfect, crispy little things. It’s fun to make a “loose jam” like this syrup out of any fruit you find yourself needing to use up. It’s about to be apricot season and I can’t wait to make this with those! Or plums! Ah, stone-fruits. You have my heart.
Cherry Almond Syrup
I used this recipe for the chocolate mousse and used 80% Lindt instead of semi-sweet chips. Totally intense chocolate, but so perfect (for me.)
2 cups pitted cherries, chopped
1/4 cup brown sugar
2 TBS water
1/8th teaspoon almond extract
In a medium saucepan, bring the cherries, sugar and water to a boil and then reduce to a simmer and let it cook for about 2 minutes. Remove from heat and stir in the almond extract. Serve on top of ice cream, on waffles, pancakes, or in this tasty little layered parfait with dark chocolate mousse like I did.