FRESH BING CHERRY SAUCE
Make and share this Fresh Bing Cherry Sauce recipe from Food.com.
Provided by Potagekempcc
Categories Sauces
Time 1h
Yield 2 Cups
Number Of Ingredients 15
Steps:
- Place cherries a glass bowl. Add sugar, sea salt, orange muscat wine, lemon zest, lemon juice and stir.
- Place bay leaves, allspice berries, whole cloves, cinnamon stick in cheese cloth and tie with a string to complete Sachet. Place Sachet in cherries, cover with plastic and chill for 1 hour.
- Melt 1-tablespoon butter in a heavy bottom saucepan and saute shallots until they are soft or tender. Add cherry brandy and reduce by one-half.
- Add fresh cherries with their juice, Sachet and bring to a slow boil. Stir cherries to prevent burning and wish in butter. Reduce to a simmer for 10-15 minutes. Remove cherries from heat, discard Sachet and allow cherries to cool slightly.
- Puree cherries with a hand blender, bring to a simmer, add nutmeg and cayenne pepper to taste. Stir cherry sauce and simmer for 5 minutes.
- Strain cherry sauce using a fine sieve or chinois. Serve Fresh Bing Cherry Sauce hot or room temperature.
- Garnish: Fresh Bing Cherry Sauce with Whole Cherries.
- *Orange Muscat Dessert Wine (Nibbia Winery, Half-Moon Bay, Ca.).
- Chef's Note: You can use any Muscat Wine.
Nutrition Facts : Calories 366.9, Fat 12.8, SaturatedFat 7.6, Cholesterol 30.5, Sodium 73.5, Carbohydrate 66.5, Fiber 7.1, Sugar 48.2, Protein 4.3
BING CHERRY ICE CREAM SAUCE
Pour this over your favorite ice cream for a sweet-tart treat!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Drain cherries, reserving juice. Place juice and cornstarch in a saucepan. Cook, stirring constantly, until thickened. Stir in extract and cherries. Serve warm over ice cream or Old-Fashioned Frozen Vanilla Custard (recipe also found in Recipe Finder).
Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein.
CHERRY BARBECUE SAUCE
You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! -Ilene Harrington, Nipomo, California
Provided by Taste of Home
Time 30m
Yield about 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.
Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 184mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
FRESH BING CHERRY ICE CREAM
This lush, pretty ice cream is the perfect thing to do with those sweet bing cherries. Recipe prep time includes freezing time.
Provided by Kare for Kitchen Treaty
Time 6h30m
Number Of Ingredients 7
Steps:
- Pit 2/3 of the cherries. If you have a cherry pitter or a totally awesome Cherry Chomper, I am jealous of you. Though I just cut the cherries in half with a paring knife, then carefully pried them apart and removed the pit - not too bad. Still no Cherry Chomper, though. (Update: I have since learned this method, which is way easier!)
- Sprinkle 1 teaspoon of the lemon juice over the cherry halves and toss lightly.
- Pit and dice the remaining 1/3 of the cherries. Cut the cherry in half, remove the pit, and then cut each half into fourths. Or, you know, cut 'em how you like.
- And then sprinkle the other teaspoon of lemon juice over the diced cherries and toss a little. We're keeping the cherries a nice burgundy so they can become a nice light burgundy. Not pink!
- Beat the egg yolks and sugar in a medium bowl until the mixture is frothy. This takes a good couple of minutes.
- In a medium saucepan, heat the milk and whipping cream over low heat, until the mixture is very warm - when it forms bubbles around the sides, it's about ready.
- Very slowly pour the hot cream/milk mixture into the beaten eggs, whipping briskly the entire time. You're tempering the eggs - heating them slowly and evenly so that you don't make scrambled eggs instead of beautiful custard.
- Return the milk/cream/eggs/sugar mixture to the saucepan and, stirring constantly over medium-low heat, cook until the mixture has thickened enough to coat the back of a spoon - about 10 minutes (sometimes takes as long as 15, but watch carefully and remove from the heat as soon as it's thick).
- Remove from the heat.
- Stir in the cherry halves (NOT the diced cherries - those go into the ice cream at the last minute).
- Let the mixture sit for about 10 minutes or so.
- Stir in the vanilla.
- And then puree! I use my handy dandy immersion blender. You can also use a good old fashioned blender. Be careful, though. The mixture is still hot. Let it sit for a few more minutes if you're not sure.
- Strain the custard through a fine mesh sieve.
- Let the custard cool completely. This can happen in the fridge, or you can set the container in a bowl or sink of ice water to speed up the process.
- Once it's cooled, pour the mixture into your ice cream maker, and freeze according to manufacturer instructions. I use this handy dandy Cuisinart number. It's way easy.
- When the mixture is just about frozen, add the diced cherries.
- Now you can eat it, or spread it in a container and freeze the rest of the way.
- We enjoyed this plain, and I also whipped up some dark chocolate hot fudge to try over the top. Both are equally, sinfully great.
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