Ice Bucket Cherry Sundaes
12 oz. mixed fresh cherries (Bing, tart, and Rainier), pitted (about 2 cups), or 2 cups frozen pitted dark sweet cherries
2 Tbsp. sugar
1 pint vanilla ice cream
Freshly ground black pepper (optional)
Sea salt (optional)
Vinegar Whipped Cream (optional) see recipe
Shred the peel from the orange (you should have about 3 teaspoons); set aside. Juice the orange (you should have about 1/3 cup). In a medium bowl combine orange juice, 1 teaspoon of the orange peel, cherries and sugar. Stir gently until combined. Transfer mixture to a large cast iron skillet or an 8- or 9-inch disposable foil pan.
For a charcoal grill, place the skillet or pan on the rack of an uncovered grill directly over medium coals. Cook, stirring occasionally, until mixture thickens slightly, about 8 to 10 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Place the skillet or pan on the grill rack. Cover and grill as above.) Cool cherry mixture for 5 to 10 minutes before serving.
To serve, scoop ice cream into a large bowl. Top with cherry mixture and remaining orange peel. Top with pepper, sea salt and Vinegar Whipped Cream.
Vinegar Whipped Cream: In a chilled medium mixing bowl combine 1/2 cup whipping cream, 1 tablespoon powdered sugar, and 1 teaspoon white wine vinegar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.