- Place saffron in a small bowl and add boiling water; let steep for 5 minutes. Mix together ice cream and saffron mixture in a bowl. Freeze for 1 hour, or until ice cream is hard.
- During this time, place sugar, cranberry juice and sherry vinegar in a large saucepan.
- Bring to a boil over medium-high heat and cook for at least 5 minutes, or until sugar is completely dissolved. Remove from heat and stir in fruit.
- Cover and macerate fruit for 30 minutes. Place half of fruit in four pretty dessert cups. Top each serving with a scoop of saffron ice cream and garnish with remaining fruit. Drizzle sherry vinegar syrup over each fruit cup. Enjoy!
VARIATION: Replace stone fruit by 125 mL (1/2 cup) each raspberries, strawberries and blueberries, and substitute sherry vinegar for balsamic vinegar. Serve on vanilla ice cream.