- Bring cherries, sugar and water to boil in a medium saucepan. When mixture starts to simmer, whisk in cornstarch mixture. Continue to simmer until mixture thickens to sauce consistency. Off heat, stir in extract and let cool to room temperature.
- Meanwhile, mix cream and chocolate in a 2-cup Pyrex measuring cup or other microwave-safe bowl. Microwave on high power until cream is just hot enough to melt the chocolate, 45 seconds to a minute, whisking to make a smooth glaze.
- Place 2 of the shortcakes on a wire rack set over a rimmed baking sheet. Fill each well with as much of the cherry filling as will fit. Sprinkle each with 1 tablespoon of almonds. Cap with remaining cakes, well side down.
- Pour glaze over each cake, letting chocolate cascade down the sides. Remove rack from baking sheet, scrape chocolate back into measuring cup, set rack back on baking sheet, and repeat pouring chocolate over cakes until they are completely coated. Let cakes stand until chocolate sets. Can be loosely covered with plastic wrap and set aside at room temperature overnight.
- Set a cake on each dessert plate. Garnish with cherries and almonds and serve.
(There will be a little leftover cherry sauce, which is excellent served warm over pancakes or waffles or served chilled over ice cream or yogurt.)
Lemon Curd Ice Cream With Fresh Raspberries
- 1 cup premium ice cream, softened slightly
- 3 tablespoons prepared lemon curd
- ½ cup fresh raspberries
Spread softened ice cream to loosen in a medium bowl. Smear lemon curd over the ice cream and lightly fold. Spoon ice cream into goblets and sprinkle with raspberries. Serve immediately.
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