cherry-almond-sundaes-5462.json

{
    "directions": [
        "Bring 1 pound cherries, 1 cup plus 2 tablespoons water and 6 tablespoons sugar to boil in medium saucepan over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until cherries are tender, about 12 minutes. Mix cornstarch, lemon juice and 1\u00a4 tablespoons water in small bowl until cornstarch dissolves; mix into sauce. Stir until sauce boils and thickens slightly, about 1 minute. Remove from heat; mix in almond extract. If sauce is too thick, thin with more water by teaspoonfuls. Refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)",
        "Halve remaining cherries; combine with remaining 6 tablespoons sugar in medium bowl. Let stand until juices form, stirring occasionally, about 2 hours.",
        "Divide halved cherries and juices among 6 bowls. In each, place 2 scoops of ice cream, cherry sauce and almonds."
    ],
    "ingredients": [
        "1 3/4 pounds fresh cherries, pitted",
        "1 cup plus 4 tablespoons (about) water",
        "12 tablespoons sugar",
        "1 1/2 tablespoons cornstarch",
        "1 1/2 tablespoons fresh lemon juice",
        "1/4 teaspoon almond extract",
        "Cherry vanilla ice cream",
        "3/4 cup slivered almonds, toasted"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Dessert",
        "Freeze/Chill",
        "Fourth of July",
        "Kid-Friendly",
        "Quick & Easy",
        "Cherry",
        "Almond",
        "Summer",
        "Chill",
        "Party"
    ],
    "title": "Cherry-Almond Sundaes",
    "url": "http://www.epicurious.com/recipes/food/views/cherry-almond-sundaes-5462"
}