WARM SKILLET SOUR CHERRIES WITH VANILLA ICE CREAM
Categories Fruit Dessert Quick & Easy Cherry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings (3 cups)
Number Of Ingredients 7
Steps:
- Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
- Spoon warm cherries into shallow bowls and top with scoops of ice cream.
FIVE SPICE ICE CREAM
Delicious and different. From the Edmonton Journal. Cook time is chill time. Try with Brandied B.C. Cherries (recipe on site).
Provided by lizeroo
Categories Frozen Desserts
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients.
- Spoon into a container.
- Cover and freeze until firm.
- May be frozen for up to four days.
Nutrition Facts : Calories 401.6, Fat 21.1, SaturatedFat 13, Cholesterol 84.5, Sodium 153.7, Carbohydrate 45.4, Fiber 1.3, Sugar 40.8, Protein 6.7
SAUTEED CHERRIES WITH GRAPPA AND ALMONDS
Provided by Alex Guarnaschelli
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- After spending some time in the south of France, I really came to love certain fruits and nuts mixed together in desserts. Maybe it's because almonds and cherries are actually both fruits, that I feel they belong together. Or maybe, quite simply, it's the flavor combination of these 2 ingredients that makes them perfect (and simple finish) for any meal. It can be paired with a sorbet or ice cream, depending on your mood.
- Heat a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon butter and the almonds. Stir to coat the nuts with the butter. Add the ground cinnamon and toss to coat. Toast until fragrant. Transfer the almonds to a bowl and set aside.
- Return the skillet to medium heat and allow it to get hot again, about 1 minute. Add the remaining 1 tablespoon of butter and toss in the cherries. Stir in the sugar and cinnamon sticks. Cook for 1 minute, stirring so the sugar dissolves, then remove the skillet from the heat. Carefully add the Grappa and gingerly return the skillet to the heat. Step back a little as the alcohol may cause the pan to flame slightly. Stir and continue cooking until the liquid becomes somewhat syrupy, an additional 1 to 2 minutes Remove the cinnamon sticks.
- Arrange the cherries in 4 to 6 bowls, top with almonds, a splash of Grappa and a generous scoop of lemon sorbet. Serve immediately.
SAUTEED CHERRIES
Provided by Susan Herrmann Loomis
Yield Makes 4-6 servings
Number Of Ingredients 5
Steps:
- Melt the butter in a medium skillet over medium heat. Add the sugar, stir, then add the cherries and cook, stirring occasionally, until the cherries are tender and hot through, about 3-5 minutes. Add the lemon juice,stir, then remove from the heat. Divide the cherries among 6 shallow dishes, and serve with vanilla ice cream.
WARM SKILLET SOUR CHERRIES WITH VANILLA ICE CREAM
This is a simple, delicious dessert, perfect after a summer grill! I have used both, frozen cherries and fresh in this recipe. There is a big difference in the amount of liquid in fresh versus frozen sour cherries when cooked. If your cherries give off a lot of liquid, you may have to reduce your syrup a little longer. If using the frozen, drain very well. I also use only 1/2 cup of sugar as that is plenty sweet enough for our tastes. Use the best quality ice crean you can, such as Hagan Daas. This is adpated from Gourmet Magazine, July 2005 edition. Can also serve with butter cookies on the side,either homemade or from the bakery. Hope you enjoy!
Provided by Scoutie
Categories Dessert
Time 30m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes.
- Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up).
- Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes.
- Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes.
- Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
- Spoon warm cherries into shallow bowls and top with scoops of ice cream.
- Note: Cherries can be cooked 3 hours ahead and kept, covered, at room temperature. Bring to a boil just before serving.
Nutrition Facts : Calories 202.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 3.7, Carbohydrate 47.2, Fiber 1.8, Sugar 43, Protein 1.2
SOUR-CHERRY-AND-FIVE-SPICE-LACQUERED RIBS
These fall-apart baby-back ribs are rubbed with warm spices and glazed with a gingery soy glaze, sour cherries add a sweet, tangy note. The ribs cook over indirect heat on the grill (or roast in the oven), then are charred over a high flame. Brush on more of the irresistible glaze before serving!
Provided by Anna Kovel
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Ribs: Stir together scallion greens, garlic, ginger, spices, and 2 tablespoons salt. Rub mixture evenly on both sides of ribs to coat. Cover and let stand at least 1 hour, or refrigerate up to 1 day; bring to room temperature before cooking.
- Glaze: Meanwhile, combine cherries, brown sugar, scallion whites, ginger, and vinegar in a saucepan; bring to a boil over medium-high heat. Stir to submerge cherries in bubbling liquid, skimming any impurities from surface. Reduce heat to medium and simmer, stirring occasionally, until cherries and scallions are very soft and liquid has reduced slightly, 40 to 45 minutes. Strain through a fine-mesh sieve, pressing to extract as much syrup as possible; reserve solids. Transfer strained syrup to a small saucepan; simmer over medium heat until reduced to 1 cup, about 15 minutes. Let cool completely. Transfer reserved cherry solids to a blender and purée into a thick sauce; season lightly with salt. Refrigerate glaze and sauce in separate airtight containers.
- Meanwhile, preheat oven to 325 degrees, or prepare a grill for indirect-heat cooking. Stir together soy sauce and oil; pour over ribs. Wrap ribs tightly in a double layer of parchment-lined foil, or place in a covered baking dish, and roast or cook over indirect medium-high heat 45 minutes. Uncover and brush liberally with thick sauce, then re-cover and return to oven or grill; continue to cook, brushing every 45 minutes, until meat is tender and can easily be pulled off with a fork, 1 hour, 30 minutes to 2 hours.
- Prepare grill for direct-heat cooking (or preheat broiler with rack 6 inches from heating element). Brush ribs with glaze and grill over medium-high heat, flipping once, until crisp and very browned at edges, about 5 minutes. Finish with a final brush of glaze and sprinkle with chopped cilantro and scallions. Serve with remaining glaze alongside.
CHERRY SPICE CAKE
An elegant three layer cake that is moist and spicy and frosted with a delicious cream cheese frosting. This is a family favorite at Christmas in our household! I cut red and green candied cherries in half and decorate the top in a wreath pattern.
Provided by Barbara Pohozoff
Categories Desserts Cakes Spice Cake Recipes
Time 35m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped.
- In a large bowl, mix butter and white sugar until light and fluffy. Add eggs one at a time, mixing well after each one. In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, cloves and allspice. Alternate stirring in the dry ingredients and cherry pie filling. Stir just until blended. Divide the batter evenly between the three pans.
- Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pans on a wire rack. When the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire rack.
- To make the frosting, combine the cream cheese, 1 cup butter, milk and vanilla in a large mixing bowl. Beat with an electric mixer until blended. Gradually mix in the sugar, stirring until smooth. Spread frosting between the layers and onto the sides and top of the cake.
Nutrition Facts : Calories 706.1 calories, Carbohydrate 110.8 g, Cholesterol 100 mg, Fat 28.1 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 17.4 g, Sodium 339.3 mg, Sugar 86.9 g
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