ats of butter, then dried sour cherries
continue layers of
or a pretty presentation, ladle Sour Cherry Sauce onto 6 dessert plates
rush with half of the sour cherry glaze.
Reserve the remaining
lame.
Add saffron and sour cherries to onions; simmer for
ccording to recipe directions.
Cherry Pie Filling:
In a
owl) set aside.
Heat cherry juice, one tbls flour and
at least 5 hours.
Sour Cherry Sauce: Combine cherries and 2
In a large saucepan, combine cherry juice and pomegranate juice. Stir
Mix some more and add sour cream.
Mix more until
o 425 degrees.
For Sour Cherry Filling, combine brown and white
he cherries and any accumulated cherry juices as well as the
ragrance. Mix fragrant sugar and cherry juice together in a bowl
n amaretto liqueur.
Ladle sour cherry jam into the prepared jars
Put the cherries into a 1-quart Mason jar, and cover with the sugar.
Seal the jar and shake it several times, until the cherries are well coated with sugar.
Add the vodka, reseal, and shake the jar a few more times to mix.
Set aside in a cool, dark place for 4 weeks.
Strain the mixture through a fine sieve into a 4-cup glass measuring cup.
If desired, transfer the liqueur to a decanter.
The Sour Cherry Vodka should be ready to drink immediately and has a shelf life of 2 to 3 months.
bring 1 3/4 cups cherry juice to a boil. Whisk
Stir flour with sour cream, salt & confectionerUs sugar till smooth.
Meantime cook sour cherries in 1 1/2 quarts water with granulated sugar till
done.
Take 2 ladlefuls of liquid from the cherry pot and add to the flour mixture;
stir for a few mins.
Pour the mixture back into the soup and simmer for 5 mins. Cover the soup
and let it cool that way; this way it wonUt develop a skin. Adjust salt.
ntil golden and set.
Sour Cherry Sauce: Combine all sauce ingredients
For cherry topping: In small saucepan combine
/4 cup of the sour cherry nectar, 2 tbsp sugar, vanilla
ce. Add 1/2 cup cherry lemonade to each and top