Boozy Cherries Recipes

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BOOZY BOURBON CHERRIES



Boozy Bourbon Cherries image

These Bourbon Cherries are perfect for gifting or adding to cocktails.

Provided by RecipeGirl.com (Adapted slightly from The Family Calendar Cookbook)

Categories     Condiments

Time 25m

Number Of Ingredients 3

3½ cups bourbon
2/3 cups granulated white sugar
4 cups fresh sweet cherries ((washed, pitted & stems removed))

Steps:

  • In a medium saucepan, bring the bourbon and sugar to a simmer over low heat. Simmer and stir until the sugar dissolves, then turn off the heat and let sit for at least 15 minutes.
  • Pack your cherries into two 25-ounce jars (or three smaller ones). Snuggle them into the jars nice and tight without smashing the cherries. Pour the syrup over the cherries in each jar until it covers the fruit completely. If you have any leftover syrup, you can use it to make a cocktail!
  • Place the lids on tight and store the cherries in the refrigerator. They should be used within one year.

Nutrition Facts : ServingSize 1 serving (3 cherries), Calories 103 kcal, Carbohydrate 8 g, Sugar 7 g

BOOZY CHERRIES



Boozy Cherries image

These sweet treats are used as a delightful layer in our Black Forest Cake Shake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Yield Makes about 1 cup cherries and 2 cups syrup

Number Of Ingredients 4

2 cups sugar
1 cup jarred unsweetened pitted sour cherries, plus 1 cup juice (from a 24-ounce jar)
Pinch of salt
2 tablespoons cherry liquor, such as kirsch

Steps:

  • Combine sugar and cherry juice in a small saucepan. Add salt and bring to a boil, stirring to dissolve the sugar. Simmer 1 minute. Add cherries and simmer 1 minute. Remove from heat and stir in Kirsch. Let cool completely before storing in an airtight container. Chill for up to 1 week.

BOOZY CHERRY WALNUT TART



Boozy Cherry Walnut Tart image

Cherries in winter may sound counterintuitive, but like frozen peas and corn, frozen cherries are, well, pretty good. Baked on a bed of easy press-in crust, the boozy cherries sink into the almost-frangipane mixture which soaks up much of the juiciness cherries are known for. The trick to a nice, crunchy bottom tart shell is baking longer than you think, so make sure you give it the full time recommended.

Provided by Alison Roman

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 2/3 cups/215 grams all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted
1 cup/90 grams walnut pieces or halves (or use almonds)
2 tablespoons unsalted butter, chilled
1/4 cup plus 1/3 cup/115 grams granulated sugar, plus more for finishing the tart
5 tablespoons/40 grams all-purpose flour
Kosher salt
1 large egg
1 pound/455 grams pitted cherries, thawed if frozen
2 tablespoons bourbon
2 tablespoons finely grated orange zest

Steps:

  • Make the crust: Mix flour, sugar and salt in a medium bowl. Pour butter over the dry ingredients and, using your hands, mix together until you've got a Play-Doh-like texture.
  • Press crust into a 9-inch tart pan with a removable bottom. (Alternatively, use a 9-inch cake pan lined with parchment; the crust can go about 3/4 inch up the sides of the pan.) Set aside.
  • Make the filling: Heat oven to 350 degrees. Toast walnuts on a rimmed baking sheet until well browned and fragrant, 5 to 8 minutes; remove from heat and let cool.
  • Pulse walnuts, butter, 1/4 cup/50 grams sugar, 2 tablespoons flour and a pinch of kosher salt in a food processor until finely ground. Add the egg and pulse just to blend. Spread walnut mixture on the bottom of the prepared crust.
  • Toss cherries with bourbon, orange zest, remaining 1/3 cup/65 grams sugar, remaining 3 tablespoons flour and a pinch of salt. Scatter cherries over the walnut mixture and sprinkle with a bit more sugar to finish.
  • Place tart on a rimmed baking sheet lined with foil and bake until the crust is golden brown at the edges and the cherries are thick and saucy, 55 to 65 minutes. Let cool at least 30 minutes before removing from the pan and slicing. (If you can wait an hour to let the juices fully settle, even better.)

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