Alright, I am rushing the season by a couple of months, but read this, print it off and be sure you save it. This one takes fresh Bing cherries and they are ready in what, late May-June. You will want this and probably will want it every day throughout the season. Oh yeah…..

 

• 1/4 cup Amaretto liqueur
• 3 tbsp. cherry preserves
• 1  1/4 cup fresh Bing cherries, pitted and cut in half
• 2/3 cup whipping cream
• 1 tbsp. honey
• 1  1/2 tsp.  instant espresso powder (I use Nescafe)
• 4 ounces dark chocolate (no more than 60%) chopped
• 2 tbsp. unsalted butter
• 1  1/2 pints pistachio gelato
• 1 pint vanilla gelato
• whipping cream (unsweetened)
• pistachios, chopped

Bring the amaretto and preserves to a boil in a medium sized saucepan. Reduce the heat to medium and let it reduce to about 3 tbsp. whisking so it won’t burn (3-4 minutes). Remove from heat.

Add the halved cherries and stir to coat and let sit  for about 3-4 hours. If you are going to make this a day before you want to eat it, cover it with plastic and keep in the refrigerator.

In a small saucepan bring the whipping cream, honey and espresso powder to a simmer. Remove from the heat and add the chocolate and butter, whisking until smooth. This, also, can be made ahead. Just be sure to warm it up before using.

Now for the good stuff: Spoon a tablespoon of the fudge sauce in the bottom of 6 pretty dessert dishes (or stemless martini glasses). Add a scoop of the pistachio gelato and a scoop of the vanilla gelato. Drizzle a tablespoon of the cherry preserve mixture on top of the gelato, letting it roll down the sides.

Top with some whipped cream and sprinkle the pistachio bits on top. Sit back (for a second) and dive in. OMG my mouth is watering.

So, so very yummy.