Flavor is what makes Bing cherries exceptional. If they have a flaw, it would be the pit. And if pitting cherries has kept you from using them in desserts like this lavish sundae, take heart. With a little help, it's an easier, speedier task than you might suppose.
Notes: If making sauce ahead, cool, cover, and chill up to a week. To use, stir over very low heat until smooth.
1/2 pound semisweet chocolate, coarsely chopped
2 tablespoons sugar
1/4 cup whipping cream
1 tablespoon kirsch (cherry liqueur), optional
1 teaspoon vanilla
1 quart vanilla ice cream
2 cups pitted Bing cherries
How to Make It
In a 1 1/2- to 2-quart pan over lowest heat, combine chocolate, sugar, cream, kirsch, and vanilla; stir until smooth. Serve warm or hot; makes 1 cup.
Scoop ice cream into bowls; top with cherries and pour sauce over fruit.