Beautiful, juicy, frosty and rich, this sundae is a tempting treat. The espresso in the mezzaluna cookies is subtle and enhances the depth of the fudge. Deceptively simple, this recipe turns our market-fresh cherries, local honey, and vendors’ gelato and cookies into a cool dessert layered with flavors and textures.
- 20 sweet cherries, pitted*
- 4 espresso hazelnut mezzaluna cookies from Bella Mercato*
- 1 quart Gelato Maestro sweet cream ice cream*
- ½ cup honey*
- 4 Tablespoons butter *
- 2 oz of solid unsweetened chocolate (2 squares if using a bar)
- ¼ cup water
- ¼ teaspoon salt
- ½ teaspoon almond extract
* available at the market
Stir honey, water, chocolate and salt in a saucepan over low heat. Once the chocolate has melted, raise temperature to medium and whisk, allowing to simmer lightly. When sauce is slightly thickened and glossy — three to four minutes — remove from heat. Whisk in butter and almond extract. This recipe makes 1 cup of fudge sauce, which can be served warm or at room temperature. If you refrigerate it for later and it becomes very thick, just gently reheat over low temperature.
Cut pitted cherries into quarters. Scoop gelato into bowls. Drizzle (or lavishly dollop!) fudge sauce over gelato. Sprinkle cherry pieces over fudge sauce. With hands above the bowl, gently crumble cookies over the top. Savor every spoonful!
Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.