Directions

1. In a heavy saucepan combine the sugar and the water over high heat. Cook until the mixture converts to a golden caramel, around 320 degrees.

2. Remove from the heat, carefully and slowly add the heavy cream while whisking until combined. Return to the heat, cooking until reduced to a golden sauce like consistency.

3. Remove from the heat and transfer to a large metal bowl. Add the Cherry Vinegar slowly ONLY to loosen the mixture back to sauce consistency.

4. Meanwhile, in a very hot skillet over high heat add the pitted cherries, allowing to blister from the direct heat. Continue cooking to allow the juices to be caramelized back onto the fruit, about 3 minutes.

5. Add the sauce above to coat for a minute. Remove from the heat and reserve.

6. Serve room temperature over your favorite ice cream with your favorite garnishes.