We’re approaching the end of cherry season, but I’m doing everything I can to prolong it! I’m planning on making a double batch of this sauce that I can pull out of the refrigerator for the next few weeks and spoon over everything: yogurt, oatmeal, toast, ice cream, pound cake, brownies… and maybe even in a cocktail? And definitely drizzled over my new favorite treat, steam cakes.
Carla introduced me to this delicious treat that she found in San Francisco’s Japantown. It’s a fluffy, moist cake that reminds me vaguely of angel food cake. The round, pillow-y pieces of heaven come in either vanilla or cheese flavors. The vanilla is my favorite, and it’s terrific on it’s own. But every time I try it, I can’t help but imagine its endless possibilities for sauces and toppings. It’s like a blank canvas! Macerated strawberries, chocolate-bourbon sauce, fresh peaches and whipped cream, and my favorite cherry-balsamic sauce.
Update: if the steam cakes sound interesting to you, check out Carla’s recipe here!
It’s not too sweet, letting the flavor of the cherries shine through. I used fresh cherries, but I think frozen ones would work just fine. You might not need as much water if you use frozen ones, though, and check the label to see if there’s any added sugar before add the full amount in the recipe. If you need to pit fresh cherries, this works perfectly. Although my kitchen looked a little bit like a crime scene afterward!
- 1 lb whole pitted cherries, fresh or frozen
- ¾ c sugar
- ¼ c water
- 1 T balsamic (I used vanilla balsamic, I’d highly recommend it!)
Combine the cherries, sugar and water in a medium saucepan. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes, skimming foam off the surface. Turn off heat and stir in the balsamic.