We just had to share this terrific recipe from Chef Judy Joo, certainly one I would like to try at home!
Makes 2 large sundaes
2 Tbsp amaretto
4 Tbsp cherry preserves
6oz /170g fresh cherries pitted
1/3 cup / 80 ml heavy (double) cream
1 tsp instant espresso powder
2oz / 57g bittersweet Amedei chocolate, chopped
1 Tbsp butter
4 large scoops vanilla and pistachio ice cream or gelato
1 Tbsp pistachios, chopped
2/3 cup whipped cream
Place the amaretto and preserves in a saucepan and bring to a boil, mix well and reduce over low heat by half.
Add the fresh cherries and let simmer for 3-4 mins over low heat. remove from heat and cover.
Let to marinate for 4 hours or overnight in the fridge.
Bring the heavy cream and espresso powder to a simmer over low heat in a small saucepan.
Add the chocolate and the butter, whisk together until smooth. Keep warm.
Spoon the chocolate sauce on the bottom of two glasses, top with ice cream, and drizzle with more chocolate sauce, and cherry sauce.
Top with more whipped cream, cherry sauce, fresh cherries and chopped pistachios.