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Recipe: Hot Cherries
Similar Categories: Hot, Cherries
First, assemble ingredients for 4 servings:
1 cup sweet cherries, fresh with pits removed, canned or frozen (thawed)
1/2 cup dried cherries
1 cup cherry juice
1/2 cup sugar
3 tablespoons brandy or kirsch
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground pepper
1 tablespoon cornstarch
For the flambé, assemble 3 tablespoons sugar and 1/2 cup brandy or kirsch.
2) In a small bowl, combine the cherries, dried cherries, cherry juice,
sugar, brandy, cinnamon and pepper. Gently stir to blend ingredients. Set
aside and let stand for about 1 hour. Just before serving, pour the cherries
and liquid through a sieve and let liquid run into a bowl. Measure the
juice; if there's less than 1 cup, add water to bring it up to 1 cup.
3) Pour the juice into a medium sauté pan. Whisk in the cornstarch. Heat
over medium-high, stirring until the sauce begins to thicken. Add the
cherries, stirring until they are warmed. Remove the pan from the heat and
sprinkle the 3 tablespoons of sugar over the cherry mixture.
4) Pour the brandy over the fruit and carefully ignite with a match or
lighter stick. Once the sauce is on fire, return the pan to medium heat and
allow to cook until the flames subside.
5) serve the warm cherries and sauce over scoops of vanilla ice
cream.
1 cup sweet cherries, fresh with pits removed, canned or frozen (thawed)
1/2 cup dried cherries
1 cup cherry juice
1/2 cup sugar
3 tablespoons brandy or kirsch
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground pepper
1 tablespoon cornstarch
For the flambé, assemble 3 tablespoons sugar and 1/2 cup brandy or kirsch.
2) In a small bowl, combine the cherries, dried cherries, cherry juice,
sugar, brandy, cinnamon and pepper. Gently stir to blend ingredients. Set
aside and let stand for about 1 hour. Just before serving, pour the cherries
and liquid through a sieve and let liquid run into a bowl. Measure the
juice; if there's less than 1 cup, add water to bring it up to 1 cup.
3) Pour the juice into a medium sauté pan. Whisk in the cornstarch. Heat
over medium-high, stirring until the sauce begins to thicken. Add the
cherries, stirring until they are warmed. Remove the pan from the heat and
sprinkle the 3 tablespoons of sugar over the cherry mixture.
4) Pour the brandy over the fruit and carefully ignite with a match or
lighter stick. Once the sauce is on fire, return the pan to medium heat and
allow to cook until the flames subside.
5) serve the warm cherries and sauce over scoops of vanilla ice
cream.
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