Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Hot Cherries
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- #53650
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup sweet cherries, fresh with pits removed, canned or frozen (thawed)
1/2 cup dried cherries
1 cup cherry juice
1/2 cup sugar
3 tablespoons brandy or kirsch
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground black pepper
1 tablespoon cornstarch
vanilla ice cream, for serving
Flambe
3 tablespoons sugar
1/2 cup brandy or kirsch
directions
In a small bowl, combine the cherries, dried cherries, cherry juice, sugar, brandy, cinnamon and pepper. Gently stir to blend ingredients. Set aside and let stand for about 1 hour.
Just before serving, pour the cherries and liquid through a sieve and let liquid run into a bowl. Measure the juice; if there's less than 1 cup, add water to bring it up to 1 cup.
Pour the juice into a medium saute pan. Whisk in the cornstarch. Heat over medium-high, stirring until the sauce begins to thicken.
Add the cherries, stirring until they are warmed. Remove the pan from the heat and sprinkle the 3 tablespoons of sugar over the cherry mixture.
Pour the brandy over the fruit and carefully ignite with a match or lighter stick. Once the sauce is on fire, return the pan to medium heat and allow to cook until the flames subside.
Serve the warm cherries and sauce over scoops of vanilla ice cream.
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nutrition data
Nutritional data has not been calculated yet.
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