My contribution was Breyer's homemade-style vanilla ice cream (which did not taste like the ice cream Lew Muhleman had us kids crank at our annual Independence Day gatherings) with homemade cherry sauce. It was swell! The sauce would be great on pound cake, angelfood, or waffles. I think I'll toss in a little liqueur next time.
1 c. water
Scant 1/2 c. sugar
1 heaping tbsp. cornstarch, dissolved in a little cold water
2 tsp. vanilla
12 oz. whole frozen cherries, thawed (fresh would be great, in season)
Bring water and sugar to a boil, stirring to dissolve the sugar. When it's dissolved, add the cornstarch & water mixture. Stir well. Add vanilla & cherries. Cook, stirring, until thickened. Cool if using on ice cream.