Last week I went cherry picking. Since using the cherries to make anything that would involve turning on the oven would have resulted in the Earth combusting, I decided to make cherry coulis instead.
Coulis: (pronounced /kuːˈliː/, “koo-LEE”) (French, from Old French couleis, from Vulgar Latin cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain) a thick sauce made from puréed and strained vegetables or fruits.
- 2lbs sour cherries
- 1 1/2 C sugar
- 1/4 C white balsamic vinegar (you can use regular balsamic vinegar, but the sauce will be much darker and not as sweet)
- 2-3 tsp vanilla (use the good stuff)
- Paperclip (for pitting the cherries. If you know of a better method, do share!)
- Large saucepan
- Pit the cherries. If possible, do so while watching an episode of True Blood – the red cherry guts on your hands adds a special visceral element to the experience
- Simmer pitted cherries, escaped cherry juice, balsamic vinegar, sugar and vanilla in a saucepan over low heat for 30 minutes
- Blend the mixture until smooth
- Simmer to reduce until it reaches the thickness you want
- Put the coulis over something delicious. I went with vanilla bean ice cream with dark chocolate shavings and a sprinkle of coarse sea salt