We just made an amazing batch of Cherry Chocolate Ice Cream Sauce. Maybe the word “amazing” is unnecessary. Redundant. Superfluous.
The Stellas are a deep purple, almost black sweet-tart cherries, grown overlooking Newberg at Sunshower Hill Farm. We add just a touch of sugar and then a bit of lemon to punch up the flavor. Then the 73% Creo chocolate. By leaving it a bit tart, the contrast with the sweet ice cream is phenomenal. But then again, you have to be the kind of person who allows yourself a treat like that. And if you do, it should be something excellent, like this!
Enough said. We have 24 9-ounce jars. They will be priced at $8. If you want one, let me know. They will be popular.
Living in the Willamette Valley is a food lover’s paradise. We have just about everything but tropical plants here, so lots to enjoy. Each summer’s harvests seem to start with strawberries and then on to other fruits before the veggies start producing. So I’ve been dehydrating yummies since the end of May all for your potential future enjoyment.
- Strawberries from this year’s crop. Sweet and yummy.
- Bananas from the grocery store…they LOOKED too far gone by the outer peel but were about 98% usable to dry. So remember that when next time you see “old” bananas marked down!
- Figs from last season soft and chewy.
- Cherries Most are sweet but one or two pie cherries might have snuck in.
- Concord grape fruit leather – okay, I’ll come clean…. I tried to make fruit roll-ups but they didn’t turn out to be rollable…so they were cut into pieces.
- Pears from the start of this year’s harvest.
- Apples dehydrated last fall.
- Cantaloupe is pure candy. Unbelievable how this experience convinced me!
- Raisins from last fall’s Thompson grapes.
- Raspberry fruit leather from this season that also was a fail as a fruit leather but provides that zingy sweetness perfectly.