DRUNKEN CHERRIES
This makes a wonderful gift, especially around the holidays with its vibrant color. This should be stored for 8 hours before eating (in order for the flavors to develop) and last up to 1 week. It is lovely served over vanilla ice cream or used as a topping for cheesecake (or any other dessert).
Provided by JackieOhNo
Categories Sauces
Time 10m
Yield 24 oz.
Number Of Ingredients 5
Steps:
- In large bowl, combine all ingredients; stir until well mixed and sugar is dissolved.
- Ladle mixture into one 24 oz. (1-1/2 pints) glass jar; store, tightly covered, at least 8 hours and up to 1 week.
DUTCH BABY PANCAKE WITH DRUNKEN CHERRIES
These puffed up beauties are actually a sweet version of a Yorkie and are of German origin. Normally eaten for breakfast, make them dessert with boozy, syrupy cherries and ice cream
Provided by Cassie Best
Categories Breakfast, Brunch, Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a large whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a smooth batter. Set aside.
- Heat oven to 220C/200C fan/gas 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin (mine was 20cm in diameter) and place on the middle shelf to heat up - remove the top shelf, if you can, as the pancake will puff up as it cooks.
- Tip the cherries, sugar and brandy into a frying pan with 2 tbsp of the syrup. Bring to a simmer, then bubble until the liquid is syrupy, adding a splash more cherry syrup if the cherries look dry. Set aside to cool a little.
- When the pan is red hot, pull out the oven tray and pour in the batter - it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown. Don't be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with ice cream and syrupy cherries.
Nutrition Facts : Calories 357 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium
TIPSY CHERRIES (USING JARRED MARASCHINO CHERRIES)
I love these! So easy and delicious. They are yummy and refreshing served in mixed drinks, as is, in fruit teas, fruit juice or over ice cream. Great for parties. Just going that one extra step to impress your guests. =) Recipe using fresh cherries follows in the comments section. Enjoy!
Provided by Family Favorites @Quinnn
Categories Fruit Sides
Number Of Ingredients 2
Steps:
- Drain half of the juice from cherries. Top off the cherries and juice with your favorite liquor. Refrigerate. That's it! Ready to eat in a few hours, but they get better as they sit for a day or two. If you find they are too strong or too weak, you can adjust with reserved cherry juice or more liquor.
CHOCOLATE COVERED DRUNKEN CHERRIES
Chocolate covered cherries are wonderful on their own but get an extra kick by using maraschino cherries soaked in Moonshine! If you can't find Moonshine Cherries at your grocery, then make your own using Everclear. These are not just for the holidays, enjoy them all year long - they make great party treats! Some images borrowed...
Provided by Donna Graffagnino
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. *If you have moonshine cherries, pour the juice into another container and save for another use. Place cherries on a cookie sheet lined with paper towels. If the cherries have stems leave them on.
- 2. Use paper towels to dry off cherries as much as possible.
- 3. In large mixing bowl, use an electric mixer to cream butter until light and fluffy. Add salt and vanilla. Gradually add some of the sugar and condensed milk, beating after each addition. Continue until all sugar and milk are incorporated. Chill well.
- 4. Place a small amount of sugar mixture in the palm of your hand and flatten into a small circle. Place a cherry in the center and shape into a ball covering the cherry with sugar mixture.
- 5. Place each cherry on a waxed paper lined cookie sheet. When desired number of cherries are wrapped put cookie sheet into the freezer while you melt the chocolate for dipping. (Freeze for at least 30 minutes.)
- 6. Melt chocolate according to package directions. The cold cherries will cause the chocolate to thicken so add some crisco or cooking wax, a little at a time, to thin the chocolate for easy coating.
- 7. Hold cherries by the stem, or using a fork, toothpick, or spoon and dip the cherries in chocolate and put back on waxed paper lined cookie sheet. Refrigerate until chocolate hardens.
- 8. If you like a thick chocolate coating, dip cherries a second time after the first coat has hardened.
- 9. Make your own drunken cherries by pouring the cherry juice out of the jar and saving it for another use. Pour Everclear into jar and cover cherries. Let sit for 2-4 months. It can sit longer if desired. After using cherries reserve Everclear cherry juice for another use or add more cherries.
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- Clean, remove stems and pit the cherries and put them in two clean pint-sized mason jars (or one large quart-sized mason jar). Do your best to minimize space between the cherries.
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- Drain liquid from the jar of cherries. (Tip: reserve the liquid to use for shirley temple drinks or cocktails.)
- Pour alcohol in the jar to fill. Replace cap and soak for at least 24 hours. The longer they soak, the stronger they'll be.
- Drain the alcohol from the jar. (Tip: reserve it for cocktails!) Strain the cherries, then place them on layers of paper towels and pat dry. You want them as dry as possible before dipping to avoid ruining the chocolate. (Water and chocolate don't mix.)
- Work in batches: melt 2 ounces of chocolate in a small bowl. (I like using paper bowls for easy cleanup.) Melt according to package directions. Dip each cherry in the white chocolate, then dip in sprinkles and place on a wax paper lined cookie sheet. Chill to set. Working in batches of chocolate allows you not to waste any, plus allows for the chocolate to seize from the liquid without ruining the whole batch. Use a new bowl for each batch of chocolate you melt.
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