Sweet Cherries In Honey Vanilla Syrup Recipes

CHERRIES IN SYRUP

Steps:

• Pit the cherries with a cherry pitter. Place in a large bowl. Add the sugar, vanilla extract, and star anise. Stir well. Cover with a kitchen cloth. Let sit for 20-25 hours.
• Strain the cherries and reserve the liquid. Pour the liquid into a large heavy-bottomed pot. Add the water and the star anise that was already in the cherry bowl. Bring to a boil, lower the heat to medium-low and simmer the syrup for about 15 minutes. The syrup should not thicken too much.
• Add the cherries and simmer on low heat for another 5 minutes or until the cherries are softer. The syrup should not be too thick, it should remain pourable. Remove the foam and the star anise from the pot.
• Divide the cherries into sterilized jars and pour the liquid over the fruit, they should be completely covered. Seal well.
• Let cool and keep in a dark cool place. They will keep for at least 3 months. You could can the jars, if desired, they will keep even longer. Once opened, keep refrigerated and eat within 4-5 days.

CHERRIES IN SPICED WINE SYRUP

Steps:

• Tie bay leaf, cloves, peppercorns, and zest together in a cheesecloth bag.
• Combine Zinfandel, kirsch, water, sugar, and cheesecloth bag in a 4-quart heavy saucepan and bring to a boil. Add fresh or frozen cherries with any juices, cinnamon stick, and vanilla bean and simmer, uncovered, until cherries are tender but still hold their shape, 3 to 4 minutes.
• Drain cherries in a sieve set over a bowl. Return cooking liquid to pan along with vanilla bean, cinnamon stick, and cheesecloth bag and boil until reduced to about 1 1/4 cups, about 12 minutes. Cool liquid slightly and discard vanilla bean, cinnamon stick, and cheesecloth bag. Transfer cherries and cooled liquid to jar and chill, covered, at least 2 hours to allow flavors to develop.

CHERRY SYRUP

Steps:

• Bring cherries and water to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 20 minutes., Add sugar and butter; cook and stir until sugar is dissolved. Remove from the heat; stir in extract and cinnamon., Cool leftovers; transfer to airtight containers. Store in the refrigerator for up to 2 weeks.

FIGS AND DRIED CHERRIES POACHED IN VANILLA-HONEY SYRUP WITH PISTACHIOS

Steps:

• Combine 2 cups water and sugar in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Stir in honey. Scrape in seeds from vanilla bean; add bean. Add figs and bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add dried tart cherries; cover and simmer until figs and dried cherries are tender, about 10 minutes longer. Transfer fig mixture to bowl. Chill until cold, about 3 hours. (Fig mixture can be made 1 day ahead. Cover and keep refrigerated.) Discard vanilla bean. Divide fig mixture among 6 bowls. Top each serving with dollop of yogurt, if desired. Sprinkle with pistachios.

ALWAYS DELICIOUS CHERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
• Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
• In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
• Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.

CHERRIES IN ROSé WINE & VANILLA SYRUP

Steps:

• Tip the wine into a medium pan, then add the vanilla pod to the pan with the sugar. Bring to the boil, then reduce the heat and simmer until the sugar has dissolved.
• Stone the cherries if you want, or leave them as they are. Add to the pan and cook gently for 6 mins. Remove with a slotted spoon to a bowl. Increase the heat, then boil the liquid for 8-10 mins until slightly syrupy. Pour over the cherries and serve warm or cold in glass bowls.