Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
Barb and Pete were in Half Moon Bay, California -- a part of the country that Barb calls the "land of milk and honey" -- last month visiting Barb's brother, and according to her, they never stopped eating. "With the availability of fresh fruit year-round, all those orchards and tons of oysters, you just want to eat nonstop when you get there," she says. While eating at home one night, they discovered they didn't have any dessert, but they did have vanilla ice cream, so they raided the pantry, the freezer, the liquor cabinet and the fruit trees and came up with a recipe for cherry chocolate sauce, which also incorporates fresh blueberries and peaches.
Cherry chocolate sauce
1 10-ounce bag frozen sweet cherries, or 10 ounces fresh cherries, pitted 1 6-ounce container fresh blueberries 1 fresh peach, diced 1/4 cup orange juice 1-2 tablespoons liquor of your choice, like rum, kirsch, or brandy 3-5 ounces good quality dark chocolate
1. In a non-reactive saucepan, heat the fruit and orange juice over medium heat, stirring, for 5 minutes or until the fruit has broken down a bit. 2. Add the liquor and cook for 2 more minutes 3. Break the chocolate into bits, add to saucepan, and stir over low heat until melted, being careful not to burn the chocolate 4. Serve over vanilla ice cream.
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