Deep Fried Cherries Recipes

DEEP-FRIED CHERRY PIES

Steps:

• In a small bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Divide dough into four portions; roll each into an 8-in. circle. Place 1/4 cup of pie filling in the center of each circle. Fold dough over filling; secure with toothpicks. , In an electric skillet or deep fat-fryer, heat 1 in. of oil to 375°. Fry pies, folded side down, in oil for 2-3 minutes or until lightly browned. Turn and fry 2-3 minutes longer. Drain on paper towels. Remove toothpicks. Serve with syrup and whipped topping.

CHOCOLATE COVERED DRIED CHERRIES

Steps:

• Place the dried cherries in a coating pan attached to a stand mixer. Spin at low speed. Using a ladle, add the chocolate to the spinning cherries. Add one ladleful at a time until the cherries are coated to the desired thickness. (Use a 50/50 ratio (50 percent chocolate, 50 percent weight of the cherries.) If a thicker coat is desired, use more chocolate and vice versa.
• How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

SOUR CHERRY FRITTERS

Steps:

• In medium bowl, stir Bisquick mix, cold water, granulated sugar, almond extract and egg until blended. Stir in cherries.
• In deep fryer or 4-quart heavy saucepan, heat 2 to 3 inches oil to 350°F. Drop about 5 to 6 small spoonfuls of batter into hot oil. Fry 1 to 2 minutes or until browned; drain on paper towels. Repeat with remaining batter. Sprinkle fritters with powdered sugar. Serve warm.

OVEN-DRIED CHERRIES

Steps:

• Heat the oven to 300 degrees. Line two baking sheets with parchment, and set aside.
• In a medium bowl, toss red cherries with balsamic vinegar and 1 tablespoon sugar. In another bowl, toss yellow cherries with white balsamic vinegar and remaining tablespoon sugar. Let cherries stand 30 minutes.
• Arrange cherries cut-sides up on the prepared baking sheets. Bake until cherries are wrinkled but still moist, 30 to 40 minutes. Transfer sheets to a wire rack to cool completely. Store the cherries in an airtight container, refrigerated, up to 1 week.

DEEP FRIED CHERRIES

Steps:

• Wash cherries and wipe dry. Do not remove stems. Tie with thread to form clusters of 4 cherries. Combine flour, sugar, milk, wine and eggs in a bowl. Mix to make a smooth batter. Dip each cluster of cherries into batter, coating well and drop into a deep fryer (375°F on frying thermometer). When golden, remove with a slotted spoon and drain. Serve at once with confectioner's sugar and cinnamon. SERVES:6

DEEP FRIED CHERRIES

Steps:

• Wash cherries and wipe dry. Do not remove stems. Tie with thread to form clusters of 4 cherries. Combine flour, sugar, milk, wine and eggs in a bowl. Mix to make a smooth batter. Dip each cluster of cherries into batter, coating well and drop into a deep fryer (375°F on frying thermometer). When golden, remove with a slotted spoon and drain. Serve at once with confectioner's sugar and cinnamon. SERVES:6

DEEP FRIED CHERRIES

Steps:

• Combine flour, sugar, and cinnamon. Stir in milk and wine until a smooth paste. Beat in the eggs. Let rest for 30 minutes.
• Make a cluster of four or five cherries and tie stems with thread.
• Dip each cluster into batter, making sure all the cherries are coated.
• Carefully lower the clusters into hot, deep shortening. When browned, remove with a slotted spoon. Cook only a few clusters at a time.
• Drain on an absorbent paper towel and sprinkle with powdered sugar. Serve at once.