Sauteed Cherries in Zinfandel Over Vanilla Ice Cream

 Just typing the title of this blog post is making me drool.  Anyone who knows me, knows that my two biggest weaknesses are carb-loaded pasta and sugar-filled, creamy, delicious ice cream!  On a bad week, I'll eat it every day and on a good week, maybe 3-4 times. (Or, should I switch the good and the bad descriptors in that sentence?)  S. and I even have a favorite ice cream shop in town that we try and frequent no more than once a week - a huge challenge for me.

So, when I found this recipe in Cooking Light, I was ecstatic.  One, because it involves ice cream and two, because it's in Cooking Light - so that must be good, right??  Well, either way, I decided to try it out one night.  And I think I finished my bowl in a record 30 seconds.  To my defense though, the cherries were very hot and they were melting the ice cream so quickly! :)

Enjoy!

Sauteed Cherries in Zinfandel Over Vanilla Ice Cream
Adapted from a recipe found in Cooking Light
Serves 2

1 cup frozen pitted cherries
1/2 cup Zinfandel wine
3 T sugar
1 c. vanilla ice cream

Add 1 cherries, Zinfandel and sugar in a saucepan over medium-high heat.  Heat until just boiling, then turn to low and allow the liquid to reduce.  Drizzle cherries and sauce over a 1/2 c. scoop of vanilla ice cream.

Enjoy!