Cherry Vinegar Caramel Gastrique
Just in time for Michigan cherry season, this delicious ice cream topping uses Cherry Vinegar and fresh cherries to create a perfect summer treat! This recipe was created by award-winning Chef Jimmy Schmidt for our Cherry-Palooza 2024 and it will make a reappearance in 2026! We love it with Moomer's Vanilla ice cream!
Cherry Vinegar Caramel Gastrique
Chef Jimmy Schmidt
8 Dessert Toppings
Dessert
Add this seasonal cherry topping to your next favorite bowl of summer ice cream! Made with both sweet and tart fresh cherries, the flavor cannot be beat.
Ingredients
- ¼ cup Red Truck Orchards Cherry Vinegar
- 1 cup Turbinado Sugar
- 1 cup heavy cream
- ½ cup water
- 1 cup sweet cherries, pitted (maybe from Hallstedt Homestead!)
- 1 cup tart cherries, pitted
Directions
- 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.
- 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.
- 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.
- 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.
- Add the sauce above to coat for a minute. Remove from the heat and reserve.
- Serve room temperature over your favorite ice cream with your favorite garnishes.