Sometimes you just stumble across something that makes you say wow! This is it – A sweet cherry sauce with a burst of almond. And it’s so amazingly simple. Rainer Cherries, Agave syrup and Amaretto. Check this out.
So, I’ve probably made The Raw Seed fermented nut cheesecake a half dozen times now and it seems to get better each time. I’ve made some modifications to Meredith’s recipe and so I’ve updated my original article with my new advice. I really highly recommend this tasty cake. Don’t try to do anything fancy with it the first couple times and you can’t fail.
But this last time I wanted to give it a little … Za-za-za-zing. I looked around the refrigerator and noticed that I had peaches, strawberries, blueberries and Rainer cherries. I’m always looking for another way to enjoy cherries, so this idea came to me. It’s this simple.
- 1 cup fresh Rainer cherries
- 1 oz Agave syrup
- 1 oz Amaretto
De-steam and pit the cherries. Place them in a small blender. Using your favorite shot glass, measure out about 1 shot amaretto and an equal amount agave syrup. Blend until smooth (like the picture above). You’ll have little bits of cherry skin, but overall it will have a watery consistency. Pour it over a small slice of cheesecake and you’ve got something to blog about!
Who would have thought that this would taste so amazing together?