Made this for Valentine's day and it was great.
4 c frozen cherries
2 c sugar, divided
1/2 cup butter, melted
1 c self rising flour
1/4 t salt
1/3 c cocoa
1 c 2% milk
Preheat 350. Combine Cherries and half of sugar in saucepan, cook till iquid thickens slightly.
Pour melted butter in 2 qt baking dish. Combine remaining sugar, flour, salt and cocoa, add milk. Pour over butter. (don't stir) Spoon cherries on top (don't stir). Bake 35 minutes.
Showing posts with label cherries. Show all posts
Showing posts with label cherries. Show all posts
Wednesday, February 15, 2012
Saturday, July 10, 2010
Cherries in Red Wine Syrup
from david leibowitz
Makes 2 cups (500g)
I used bright-red sweet cherries, but feel free to mix in some of the multi-hued varieties, such as Queen Anne (incongruously called 'Napoléon' cherries in France) and Ranier. If you can get sour cherries, a mix of those with the sweet ones is cherry paradise.
1 pound (450g) fresh cherries, stemmed and pitted
1/2 cup plus 2 tablespoons (130g) sugar
1 1/4 cups (310ml) red wine (any fruity merlot, pino...)
2 teaspoons corn starch or potato starch
2 tablespoons red wine or balsamic vinegar
1/4 teaspoon almond extract
optional: 1/2 tablespoon kirsch
1. Put the cherries and sugar in a large, wide saucepan.
2. Mix one tablespoon of the red wine with the corn or potato starch in a small bowl until it's dissolved and set aside.
3. Add the rest of the wine to the saucepan. Bring the heat up to a boil, then reduce the heat so it's at a low boil and cook, stirring frequently, for about 12 minutes, until the cherries are completely wilted and softened through.
4. During the last moments of cooking, stir in the starch slurry and let the mixture boil the additional minute or so, to thicken the juices.
5. Turn off the heat and stir in the almond extract and kirsch, if using.
Storage: The cherries will keep up to one week in the refrigerator. They can be frozen for up to six months.
Makes 2 cups (500g)
I used bright-red sweet cherries, but feel free to mix in some of the multi-hued varieties, such as Queen Anne (incongruously called 'Napoléon' cherries in France) and Ranier. If you can get sour cherries, a mix of those with the sweet ones is cherry paradise.
1 pound (450g) fresh cherries, stemmed and pitted
1/2 cup plus 2 tablespoons (130g) sugar
1 1/4 cups (310ml) red wine (any fruity merlot, pino...)
2 teaspoons corn starch or potato starch
2 tablespoons red wine or balsamic vinegar
1/4 teaspoon almond extract
optional: 1/2 tablespoon kirsch
1. Put the cherries and sugar in a large, wide saucepan.
2. Mix one tablespoon of the red wine with the corn or potato starch in a small bowl until it's dissolved and set aside.
3. Add the rest of the wine to the saucepan. Bring the heat up to a boil, then reduce the heat so it's at a low boil and cook, stirring frequently, for about 12 minutes, until the cherries are completely wilted and softened through.
4. During the last moments of cooking, stir in the starch slurry and let the mixture boil the additional minute or so, to thicken the juices.
5. Turn off the heat and stir in the almond extract and kirsch, if using.
Storage: The cherries will keep up to one week in the refrigerator. They can be frozen for up to six months.
Wednesday, June 02, 2010
Savory Cherry Compote Recipe
Simply recipes? 101?
an excellent accompaniment to pork, chicken, or even duck. Serve with pork chops, pork tenderloin, seared duck breasts, or baked chicken. Yum.
Ingredients
* 3 Tbsp olive oil
* 2 Tbsp minced shallots (can sub red onion)
* 2 1/2 cups pitted cherries, quartered
* 1 cup walnuts, chopped
* 1 Tsp minced rosemary
* Salt and pepper to taste
* 1/4 cup Port, red wine, cassis, or cherry juice (or water)
* 1 Tbsp honey
Method
1 Heat the olive oil in a pan in a frying pan on medium high heat. Add the shallots and sauté until they just begin to color on the edges, about 2-3 minutes. Stir a few times while they’re cooking.
2 Add the walnuts, rosemary and cherries and stir everything to combine. Turn the heat down to medium and cook until the cherries are soft, about 4-5 minutes, stirring occasionally. Add a little black pepper and taste for salt.
3 Pour in the Port, wine or cassis and the honey, and stir again. Boil this down slowly until the softening cherries and the liquid cook down to a syrupy texture.
Makes a couple cups, enough to accompany meat dish for 4 to 6 people.
an excellent accompaniment to pork, chicken, or even duck. Serve with pork chops, pork tenderloin, seared duck breasts, or baked chicken. Yum.
Ingredients
* 3 Tbsp olive oil
* 2 Tbsp minced shallots (can sub red onion)
* 2 1/2 cups pitted cherries, quartered
* 1 cup walnuts, chopped
* 1 Tsp minced rosemary
* Salt and pepper to taste
* 1/4 cup Port, red wine, cassis, or cherry juice (or water)
* 1 Tbsp honey
Method
1 Heat the olive oil in a pan in a frying pan on medium high heat. Add the shallots and sauté until they just begin to color on the edges, about 2-3 minutes. Stir a few times while they’re cooking.
2 Add the walnuts, rosemary and cherries and stir everything to combine. Turn the heat down to medium and cook until the cherries are soft, about 4-5 minutes, stirring occasionally. Add a little black pepper and taste for salt.
3 Pour in the Port, wine or cassis and the honey, and stir again. Boil this down slowly until the softening cherries and the liquid cook down to a syrupy texture.
Makes a couple cups, enough to accompany meat dish for 4 to 6 people.
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