Bourbon Cherries Recipe 43

BOURBON CHERRIES

Steps:

• Add the bourbon and sugar to a medium saucepan. Simmer on low heat until the sugar dissolves. Remove from heat and cool for 15-20 minutes.
• Divide the cherries into mason jars. You'll need 4 or 5 pint-sized jars.
• Pour the bourbon syrup over the cherries until it completely covers the fruit. Put the lids on tightly and store the cherries in the refrigerator. I recommend waiting 1-2 weeks before serving the cherries.
• These cherries can be stored in the refrigerator for up to one year.

CHERRY BOURBON BALLS

Steps:

• In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
• In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.
• Store in an airtight tin for at least a week before serving.

AMAZING BOURBON BALLS WITH CHERRIES

Steps:

• Soak walnuts and cherries in bourbon for 4-5 hours. (The longer you soak them, the more they absorb the alcohol.) Drain well.
• Soften butter. Mix butter with confectioners sugar and add to nuts and cherries. (You might need to add more sugar if the mixture is to wet.) Roll into balls (about half the size you wish your final bourbon ball to be). Refridgerate at least 30 minutes until set.
• Melt chocolate and wax in double broiler. Drop balls into chocolate and put on wax paper. Let set until chocolate hardens. (I always put them in the fridge to speed up the process.).

BOURBON CHERRIES RECIPE - (4.3/5)

Steps:

• If you are using the bourbon, pour the liquid out of the cherries and replace it with bourbon. Let marinate for at least 48 hours. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, and whipping cream beating well until a "dough" ball forms. Set aside. Drain cherries and reserve the bourbon for sipping later. If there are any stemless cherries in the jar add them to the "cherry infused bourbon" for added flavor. The fondant will be sticky, place a couple of Tablespoons of powdered sugar on a plate to frequently dip hands into while handling the fondant. Shape the fondant around the cherries, by pinching some fondant (about the size of a cherry roll into a ball with sugar powder coated hands. Press the ball into a flat round disc and using your thumbs continue to press into a thin circle. Wrap the circle of fondant around a cherry covering completely. Gently roll the covered cherry between your hands to smooth. Place fondant covered cherry on wax paper. Repeat until all cherries are covered.  Dipping: Microwave chocolate chips and shortening in a small microwavable bowl on HIGH for 90 seconds or until melted, stirring twice. Coat cherries by holding stems and dipping them into the chocolate mixture, allowing excess to drip; place on wax paper. Let stand until firm. If chocolate becomes hard to work with, return chocolate to microwave for 30 seconds. Store loosely covered in a cool place 1 week or until centers soften. Cherries can be eaten immediately, but they seem to get better after "resting" a while.