- 28 g. (1 Tbsp.) margarine
- 340 g. (12 oz. bag) pitted frozen cherries (or fresh, if in season)
- 20 g. (1 1/2 Tbsp.) balsamic vinegar
- 170 g. (1/2 cup) seedless raspberry or blackberry jam
- The juice of 1 lemon
- Cherry juice or water, as needed
1. In a small saucepan, melt the margarine over medium heat. Once melted, continue cooking for 3-5 minutes, or until it begins to brown and smells toasted.
2. Add the cherries to the browned butter. Sauté until their juices are starting to come out, another 3-5 minutes.
3. Add the vinegar, jam, lemon juice, and about 2 tbsp. of water.
4. Bring the mixture to a boil, then lower the heat to very low and simmer for 10-15 minutes, or until the cherries have softened and the mixture reduced.
5. Cool to room temperature. Add more water or juice as needed to make a thick but pourable consistency.
1. Cut each of the cooled scones in half, so that you have two thinner pieces out of each scone.
2. Drizzle each serving plate with cherry sauce and dollop some of the whole cherry pieces in strategic piles around where the shortcake will be placed.
3. Make a few small dollops of crème or whipped topping near in or near the border of cherry sauce you just made.
4. Place the bottom half of a scone in the center of the plate and inside the design of cherry sauces, with cut side of the scone facing up.
5. Use an ice cream scoops to spoon sorbet on top of the scone half. Use a spoon to gently flatten the scoop and then to make a divot in the center.
6. Spoon a small amount of crème or whipped topping into the divot of sorbet. Top with the other sconce half.
7. Dust the top of the shortcake stack with powdered sugar. Serve right away.