The first of the season's cherries are in at the supermarket, so I had to celebrate the fact with this yummy (easy!) dessert. 'Cherries Jubilee' refers to a dish created for Queen Victoria during a Jubilee celebration, and generally consists of cherries and liqueur. Although normally flambeed, this version is not, hence making it perfect for warm summer months.If you have a cherry pitter, definitely use it here, but otherwise it's actually a fairly simple task to slice a cherry in half around the center, twist the halves apart, and pluck out the pit by hand.
In a saucepan, combine 1 and 1/2 cups pitted cherries with 1/2 cup vegan Cabernet Sauvignon of your choice, and 1/4 cup cherry preserves. I like the cherry jam from Whole Foods' 365 brand, since it doesn't contain added sugar. For vegan wine ideas, check out www.theorganicwinecompany.com
Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat and stir in 1 tablespoon amaretto (such as Disaranno) and 2 teaspoons lemon juice.
Serve the sauce warm over any vegan vanilla 'ice cream' of your choosing, whether soy, rice, or coconut milk based. I like the Soy Delicious vanilla from Turtle Mountain. 1/2 cup of 'ice cream' with 1/3 cup of the sauce makes an easy dessert of 240 calories.
Cost:
cherries $11.03
Cabernet Sauvignon $24.99
soy vanilla frozen dessert $3.00
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