Stewed Cherries On Bread Recipes

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CHERRY BREAD



Cherry Bread image

With both cherries and cherry juice in this bread, the flavor is amazing.

Provided by RebeccaO

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

3 eggs, beaten
½ cup vegetable shortening
½ cup milk
¼ cup cherry juice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ cups white sugar
2 teaspoons baking powder
1 pinch salt
1 cup maraschino cherries

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Whisk together the eggs, shortening, milk, cherry juice, and vanilla extract in a bowl until evenly blended; set aside. Stir together the flour, sugar, baking powder, and salt in a separate large bowl; make a well in the center of the flour mixture. Pour the cherry juice mixture into the well and stir just until combined. Fold in the cherries. Pour the batter into a loaf pan.
  • Bake in the preheated oven until golden and the top springs back when lightly pressed, about 1 hour. Allow to cool completely on a wire rack before cutting to serve.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 52.6 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 104.3 mg, Sugar 26.4 g

BRANDIED CHERRIES



Brandied Cherries image

This rich and fruity sauce is a perfect holiday gift idea, and goes well served over ice cream or used in cocktails.

Provided by Paula Jones

Categories     Dessert

Time 4h

Yield 1

Number Of Ingredients 6

3/4 cup sugar
3/4 cup water
1 tablespoon fresh lemon juice
1 cup brandy
1 lb fresh dark sweet cherries, pitted
1 (1-quart) heatproof jar with tight-fitting lid

Steps:

  • In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
  • Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
  • Store in refrigerator 4 to 6 weeks before serving.

Nutrition Facts : ServingSize 1 Serving

CHERRY CHOCOLATE BEIGNETS WITH VANILLA STEWED CHERRIES



Cherry Chocolate Beignets with Vanilla Stewed Cherries image

Provided by Food Network

Categories     dessert

Time 35m

Yield 12 servings

Number Of Ingredients 17

1 vanilla bean
4 cups cherries, pitted and halved
1/2 cup red wine
3/4 cup sugar
1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
Pinch salt
2 eggs
1-ounce vegetable oil
1/4 cup whole milk
2 ounces bittersweet chocolate, melted
2 ounces dried cherries
6 cups vegetable oil, for frying
Cocoa-Sugar Dusting, recipe follows
1 tablespoon cocoa powder
1/2 cup sugar

Steps:

  • Split the vanilla bean in half and with a back of a paring knife scrape the inside of its seeds. In a medium saucepan, add the 4 cups of cherries, red wine, 1/2 cup sugar and the vanilla bean and it's seeds. Cook over medium heat for 15 minutes, remove vanilla bean. Keep stewed cherries warm.
  • To make Cherry Chocolate Beignets: In a large saucepan, heat up the oil for frying to 360 degrees F. In a medium bowl, sift together flour, cocoa powder, baking powder and salt, set aside. In another medium bowl whisk eggs with oil, remaining 1/4 cup sugar and milk. Add flour mixture to egg mixture, stir in melted chocolate and dried cherries. Roll 2 tablespoons of batter into balls. Fry each side for 1 minute. Transfer beignets to a rack.
  • To serve, place about 1/3 cup of the poached cherries with liquid in a soup bowl. Place 2 to 3 beignets on top and garnish with Cocoa-Sugar Dusting.
  • In a small bowl combine cocoa powder and sugar.

SKILLET CORN CAKE WITH STEWED CHERRIES



Skillet Corn Cake with Stewed Cherries image

To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top. Since frozen cherries are available year-round, you'll never need to wait for cherry season to enjoy this dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Number Of Ingredients 13

1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
6 tablespoons yellow cornmeal
2 large eggs
1 large egg yolk
2/3 cup milk
1/2 cup olive oil
2 teaspoons grated lemon zest
1 1/2 cups sugar
2 tablespoons unsalted butter
Two 10-ounce bags frozen pitted cherries
1/4 cup freshly squeezed lemon juice

Steps:

  • Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350 degrees.
  • In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
  • In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
  • Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
  • While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
  • Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.

BEEF STEW WITH DRIED CHERRIES



Beef Stew With Dried Cherries image

This is a fabulous stew that came from one of the Seattle Junior League cookbooks. I've tweaked it a bit over the years. It fills the house with an amazing aroma and tastes as good as it smells. This takes a while to make, so I often do it on a weekend afternoon and then reheat it later in the week. Although the recipe calls for dried sour cherries, I have also made it with dried bings.

Provided by ktdid

Categories     Stew

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs beef stew meat
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1 tablespoon vegetable oil
3 cups onions, thinly sliced
1 cup dried sour cherries
2 tablespoons sugar
2 tablespoons water
1 cup dry red wine
1 cup beef stock
1 lb mushroom, quartered

Steps:

  • Preheat oven to 350°F.
  • Cut beef into 1 inch cubes. Combine flour, salt, allspice, cinnamon and pepper in a plastic bag. Add beef cubes to bag and shake, coating pieces evenly. Spray a heavy nonstick skillet with nonstick vegetable spray and heat over medium high heat. Add 1/3 of the beef cubes and cook until browned on all sides, stirring frequently (about 5 minutes). Don't crowd the skillet. Transfer meat to a heavy Dutch oven. Repeat with remaining meat in two more batches, ending with all of the browned meat in the Dutch oven.
  • Reduce heat to medium. Add oil to skillet. Add onions and cherries. Cook over medium heat until onions are soft and light brown, about 10 minutes (you are basically making caramelized onions). Stir frequently, scraping up all the browned bits from the meat and incorporating into the onions. Mix in the sugar, vinegar and water. Increase heat to medium high and cook until onions brown, stirring frequently, about 5 minutes.
  • Add onion mixture to the beef in the Dutch oven. Mix in wine, stock and mushrooms. Cover and bake until the beef is tender, about 2 hours. Uncover stew during last 30 minutes of baking if the liquid is still too thin. Add a small amount of beef stock or red wine is it is too dry.
  • Serve with rice or noodles to sop up the great sauce.
  • Can be made ahead and reheated before serving.

Nutrition Facts : Calories 691.1, Fat 45.8, SaturatedFat 17.7, Cholesterol 177.1, Sodium 503.6, Carbohydrate 14.4, Fiber 1.6, Sugar 6.8, Protein 48.2

STEWED CHERRIES ON BREAD



Stewed Cherries on Bread image

Sound like just about the least appealing dessert you've ever encountered? That's exactly what I thought when I was offered it in Istanbul. But you know what? I crave it. Whenever you have good cherries, sweet or sour, this is worth considering. And the most difficult part is pitting the cherries.

Yield makes 4 servings

Number Of Ingredients 6

1 1/2 pounds fresh cherries, sour or sweet
Sugar to taste
Juice of 1/2 lemon, or to taste
Four 3/4-inch-thick slices good French or Italian bread (if the bread is small, use 8 or even 12 slices)
Butter as needed
Sweetened whipped cream for serving, optional

Steps:

  • Pit the cherries over a bowl to catch as much of the juice as you can. Combine the cherries and juice in a saucepan with 1/4 cup sugar and 1 cup water. Bring to a boil, then simmer until the cherries are tender, about 15 minutes. Taste and add more sugar if necessary, along with lemon juice to taste. Cool for 15 minutes or so.
  • Put the bread on a baking sheet and dot with butter; sprinkle lightly with sugar. Run under the broiler (or use a toaster oven) until the butter and sugar both melt.
  • Divide the bread among 4 plates. Spoon some of the cherry juice over each piece and let soak in for a few minutes. Top with the cherries and, if you like, some whipped cream.

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