10 Heavenly Cherry Recipes You’ll Want To Try Right Now! My Baba 30 July, 2016 Food, Recipes Almond Cherry Cobbler Ingredients: 3-1/2 cups fresh dark sweet cherries, pitted 1 cup all-purpose flour 1/4 cup plus 1/2 cup sugar, divided 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup fat-free milk 3 tablespoons butter, melted 1 tablespoon cornstarch 1/4 teaspoon ground cinnamon 3/4 cup boiling water 1 teaspoon almond extract Method: Preheat oven to 350°. Place cherries in an 8-in.-square baking dish coated with cooking spray. In a small bowl, mix flour, 1/4 cup sugar, baking powder and salt. Add milk and melted butter; stir in just until moistened. Spread over cherries. In another bowl, mix cornstarch, cinnamon and remaining sugar; sprinkle over batter. Mix boiling water and almond extract; pour slowly over top. Bake, uncovered, 45-50 minutes or until bubbly and top is golden brown. Serve warm. Yield: 6 servings. Cherry-Almond-Chocolate-Chunk Cookies Ingredients: 1/2 cup dried tart cherries, chopped 4 ounces bittersweet chocolate, coarsely chopped 1/2 cup almonds, toasted and chopped Method: Preheat oven to 350º. Prepare a basic cookie dough Scrape batter into a bowl. Stir in dried cherries, bittersweet chocolate, and almonds. Drop dough by even tablespoons 2 inches apart onto 2 baking sheets lightly coated with cooking spray. Bake 1 sheet at a time for 15 minutes or just until the cookies begin to brown on top and are just set around the edges. Do not overbake. Remove baking sheets from oven and allow cookies to sit on sheets for 2 minutes or until firm enough to lift with a small, flexible pancake turner. Transfer the cookies to racks to cool completely before storing them in an airtight container. Store for 2 weeks at room temperature, or several months in the freezer. Flaming Cherries Jubilee Ingredients: 1 lemon, pare rind from lemon with a vegetable peeler and squeeze juice 200ml water 75g (3oz) caster sugar 400g (14oz) British cherries, stalks and stones removed 4 tablespoons Cointreau or brandy vanilla ice cream, to serve (optional) Method: Add the lemon rind, juice, water and sugar to a small frying pan and simmer gently for 5 minutes, stirring from time to time until the sugar has completely dissolved. Boil for 3 minutes until syrupy. Add the cherries and cook over a low heat for 5 minutes until they are softened and the juices have coloured the syrup. Lift out and discard the lemon rind. Add the liqueur or brandy and bring just to the boil, flame with a lit match (use extra long ones so you don’t burn fingers) making sure to stand well back then take to the table. When the flames subside spoon into dishes and serve with scoops of ice cream. Cherry Pistachio Chocolate Bark Ingredients: 2 (3-ounce) chocolate bars 3/4 cup unsalted shelled pistachios 1/2 cup chopped dried cherries Unsalted shelled pistachios and dried cherry bits Method: Chop chocolate bars; place in a glass bowl. Microwave on high for 1-minute increments, stirring with a spatula in between, until the chocolate is completely smooth. Stir in 3/4 cup unsalted shelled pistachios and 1/2 cup chopped dried cherries. Spread mixture onto a parchment paper-lined baking sheet, sprinkle on a few more pistachios and cherry bits, and freeze for 1 hour or until firm. Break into pieces and serve. Cherry and Star Anise Turnovers Ingredients: For the cherry filling 300g (10oz) frozen pitted dark sweet cherries, defrosted 1 whole star anise 75ml (3fl oz) red wine 75g (3oz) caster sugar 1 1/2 tbsp cornflour 1 tsp vanilla bean paste or vanilla extract For the turnovers 1 x 320g packet ready-rolled, all-butter puff pastry 2 tsp plain flour, for rolling 1 egg yolk 1 tbsp milk 2 tbsp caster sugar, for sprinkling Method: Put the star anise, red wine and sugar and set over a medium heat. Bring to the boil and simmer briskly for 5 minutes, until syrupy and reduced by two-thirds. Add the cherries and continue to cook for 4 minutes. Combine the cornflour with 1 tablespoon of water to make a paste. Stir this into the cherry pan and continue to stir over the heat for 2 minutes, until the liquid thickens. Remove from the heat and stir in the vanilla. Leave to cool, then remove the star anise. Preheat the oven to gas 6, 200°C, 180°C fan. Unfurl the pastry on a cool, lightly floured surface and roll out a little thinner. Use a sharp knife to trim, forming a 20 x 30cm (8in x 12in) rectangle. Cut this into 6 squares, each 10 x10cm (4in x 4in). Put a tablespoon of cooled cherry compote in the middle of each square. Paint the edges of the square with water using a pastry brush. Bring one corner over to the opposite one and press the edges together to form a triangle. Transfer the turnovers to a baking sheet lined with non-stick baking parchment. Mix the egg yolk and milk together and brush all over the pastries to glaze. Cut a double slit in the top of each turnover for the steam to escape. Sprinkle with the remaining sugar and bake for about 20 minutes until puffed and golden. Serve with cream or a scoop of ice cream if you like. Over-the-Top Cherry Jam Recipe Ingredients: 2-1/2 pounds fresh tart cherries, pitted 1 package (1-3/4 ounces) powdered fruit pectin 1/2 teaspoon butter 4-3/4 cups sugar Method: In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 6 half-pints. Fresh Cherry Pie Recipe Ingredients: 1-1/4 cups sugar 1/3 cup cornstarch 1 cup cherry juice blend 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon almond extract Pastry: 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 5 to 7 tablespoons cold water Method: In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.Yield: 8 servings. Easy Cherry Ripple Ice Cream Ingredients: 500g (16oz) cherries, pitted 250g (8oz) jam sugar (ie with pectin) 1 tsp lime juice 1 tbsp cherry brandy or kirsch (optional) 600ml (1pt) vanilla ice cream, softened Method: Heat the pitted cherries in a saucepan with the sugar, lime and cherry brandy (if using). Bring to a simmer and cook for 35-40 minutes, until the mixture is thick and sticky. Remove the saucepan from the heat and leave the mixture to cool completely. Pour the softened ice cream into a large freezer-proof container with a lid and add three quarters of the cold cherry mixture. Using a large spoon or spatula, gently swirl the cherry mixture through the ice cream to create a ripple effect. Freeze for 4 hours, or until solid. To serve, scoop the ice cream into bowls and spoon over a little of the remaining cherry mixture, if you like. Celestial Cherry Conserve Recipe Ingredients: 2 medium oranges 6 cups fresh dark sweet cherries, pitted 3-1/2 cups sugar 6 tablespoons lemon juice 4 individual black cherry or wild berry herbal tea bags 1 cup boiling water 1 pouch (3 ounces) liquid fruit pectin Method: Grate zest from the oranges; set zest aside. Peel oranges and discard peel; chop the oranges. In a large saucepan, combine cherries, sugar, lemon juice and chopped oranges. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until slightly thickened. Meanwhile, place tea bags in a small bowl. Add boiling water. Cover and steep 5-6 minutes. Discard tea bags; add liquid to cherry mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 6 half-pints. Raspberry-Cherry Slushies Ingredients: 175g (6oz) fresh cherries, stoned 150g (5oz) fresh raspberries 100g (3 1/2oz) ice cubes 1 tbsp lemon juice 200ml (1/3pt) ice-cold water Method: Put all the ingredients in a powerful freestanding blender (or use a handheld blender and a tall cup) and blitz for 1 minute, until smooth. Divide between glasses and drink straight away.