Morello Cherry Sauce Recipes

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MORELLO CHERRY SAUCE



Morello Cherry Sauce image

Found this recipe from the cook and the chef. This sauce is great served over vanilla or a rich chocolate ice cream. I think this would go well over pancakes also. I have added brandy to the original recipe, so you can leave brandy out if prefered.

Provided by Tisme

Categories     Dessert

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

500 m water
1/2 cup sugar
90 g morello cherries, pitted amd drained
1 lemon, zest of
1 small piece cinnamon
2 teaspoons lemon juice
1 teaspoon brandy

Steps:

  • Dissolve sugar in the water over a low heat, add the cherries, cinnamon and lemon zest and bring to the boil, reduce heat, and simmer until very syrupy (rhis will take about about 20 minutes).
  • Remove cherry mix from the heat when syrupy and thick enough.
  • Add lemon juice and brandy.
  • Allow mix to cool, and keep until ready to serve.
  • Serve over your favourite icecream.

MORELLO CHERRY AND LEMON CAKE



Morello Cherry and Lemon Cake image

From Leith's Recipe of the Day. I haven't made it yet but the recipe says: a delicious lemon drizzle cake that is ideal for teatime. It is a little moist, so take care when eating it. I couldn't get the correct description for cherries in. It should read: 4oz/110g drained weight tinned or bottled morello cherries There's three lots of sugar in this recipe, btw.

Provided by Sherrie-pie

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

3 ounces butter
2 ounces caster sugar
2 ounces soft light brown sugar
2 eggs, beaten
4 ounces self raising flour
1 tablespoon milk
4 ounces morello cherries (jars or tinned)
1 grated lemon, juice and zest of
2 tablespoons caster sugar

Steps:

  • Preheat the oven to 180C/350F, gas mark 4.Grease and flour a 1lb.450g loaf tin. Line the base with greaseproof paper.
  • Cream the butter, add the sugar and beat well until light and fluffy.
  • Gradually add the eggs, beating well between each addition. If the mixture looks as though it might curdle, add a tablespoon of flour.
  • Add the flour and stir until just incorporated. The mixture should be of a reluctant dropping consistency so if it is too thick, add a little milk.
  • Add the cherries and lemon zest and pile into the loaf tin.
  • Bake for 50 minutes. Remove from the oven and leave to cool in the tin.
  • Heat the lemon juice, add the caster sugar and allow to dissolve. Pour this over the still warm cake and leave to get cold, then remove from the tin.

Nutrition Facts : Calories 302.3, Fat 13.4, SaturatedFat 7.9, Cholesterol 92.8, Sodium 129.4, Carbohydrate 42, Fiber 1, Sugar 25.5, Protein 4.6

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