After reading the June issue of Bon Appetit, I was inspired to create something with fresh cherries. The cherry-cornmeal upside down cake recipe suggested cooking the cherries with some balsamic vinegar, and I stole that idea for a simple ice cream topping. I used about a cup and a half of fresh cherries which I pitted. I purchased the new Oxo cherry pitter with the splatter shield, and it worked like a dream. The pitted cherries went into a saucepan with a splash of water, about a tablespoon of honey, and two teaspoons of balsamic vinegar. This all simmered away for about 15 minutes or so, and then I let it cool to room temperature before pouring over vanilla ice cream.
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