Combine cocoa powder, powdered sugar and 1/4 cup water in a small saucepan. Stir until well combined. Add cream and cook, stirring, over low heat for 5 mins, or until heated and smooth.
Meanwhile, combine cherries and jam in a bowl.
Heat oil in a large heavy-bottomed pot over medium heat. Working in batches, deep-fry wonton wrappers for 20 seconds, or until golden. Using a slotted spoon, transfer to paper towels.
Dust fried wonton crisps with powdered sugar. Serve topped with cherries, chocolate sauce and toasted coconut.
Place Jello crystals in a medium heatproof bowl. Add 1 cup of boiling water. Stir to dissolve crystals. Add 3/4 cup of cold water. Pour into base of a 12 cup glass serving dish. Add half the morello cherries. Chill for 3-4 hours or until firm.
Arrange swiss roll slices over Jello. Top with pudding, then two-thirds of the remaining cherries.
Using an electric mixer, beat cream in a large bowl until soft peaks form. Spread cream over cherries. Chill until ready to serve. Serve topped with chocolate and remaining cherries.
elted chocolate then fold in cherries and chocolate candy bars. Transfer
emove the stems from the cherries.
Place a layer of
ridge and spoon the drained morello cherries all over the base.
Line a 9 x 5 inch loaf pan with foil, extending the foil over long sides for handles.
Beat ricotta and sugar in a large bowl with an electric mixer on medium speed until smooth. Fold in the yogurt, then the nougat and morello cherries. Spoon mixture into the prepared pan, smoothing top. Cover. Freeze overnight or until firm.
Unmold onto a serving platter. Let stand for at least 15 mins or until softened slightly before slicing. Garnish with fresh cherries, if desired.
or the filling, place the morello cherries and cherry pie filling in
ittle milk.
Add the cherries and lemon zest and pile
Combine cherries, sugar, lemon juice and lemon zest in a non-reactive bowl and let stand for 30 minutes.
In a heavy-bottomed sauce pan, combine cherry juice and pectin. Bring to a full rolling boil for 1 minute.
Add cherries/sugar/lemon mixture, kirschwasser, and salt to juice/pectin mix. Bring back to boil for 3 minutes.
Allow to cool to room temperature.
Store in air-tight jar. (You can process this by canning it for extended storage.).
Dissolve sugar in the water over a low heat, add the cherries, cinnamon and lemon zest and bring to the boil, reduce heat, and simmer until very syrupy (rhis will take about about 20 minutes).
Remove cherry mix from the heat when syrupy and thick enough.
Add lemon juice and brandy.
Allow mix to cool, and keep until ready to serve.
Serve over your favourite icecream.
Reserve about 1/2 cup juice and mix the cornstarch in it.(4-5 tbsp, depending on how thick you like your filling)
Mix sugar with cherries and juices and cook till bubbling.
Stir constantly if cooking on stove stop.
In the microwave I cook at 5 minute intervals and stir in between.
Add the reserved juice/cornstarch mixture and stir to mix.
Cook for about 3 minutes until thickened.
Cool and use in your favorite pie crust.
Heat to boiling the juice of crushed pineapple and dark sweet cherries.
Pour over black cherry jello and set aside to cool. When cool, add Coke.
Place in refrigerator.
When begins to congeal, add chopped cherries and pineapple, chunked cream cheese and chopped nuts.
Refrigerate.
Drain liquid from can of dark sweet cherries with water to make 2 cups.
Heat to boil with jelly; add to raspberry Jell-O. Add frozen raspberries, wine and/or 7-Up and lemon juice.
Add cherries and chill until partly congealed.
Mold and chill.
Serve on greens.
Serves 10 to 12.
ntil thickened. Stir in the cherries and orange zest, return to
uarters.
For sauce, drain cherries, reserving the syrup.
Combine
Drain cherries, reserving juice.
Dissolve jello in 1 cup cherry juice.
Add water, if needed.
Chill until it begins to thicken, then add sour cream.
Blend thoroughly.
Add cherries and nuts.
Chill until firm.
Serves 6.
(19 ounce) can pitted DARK SWEET CHERRIES in syrup, reserving syrup
ith parchment paper.
Toss cherries with sugar in a bowl
Drain cherries; reserve syrup.
Combine syrup with sugar and cornstarch in chafing dish or electric skillet.
Bring to a boil. Cook, stirring, until smooth and clear.
Add cherries and orange peel.
Heat thoroughly.
Pour all but 1 tablespoon brandy over cherries.
Ignite the remaining 1 tablespoon brandy and pour over cherries.
When flames begin to die down stir gently and ladle over servings of vanilla ice cream.
Drain cherries, reserving 1/3 cup syrup and 3/4 cup cherries. Set aside remaining cherries.
Combine reserved syrup and cornstarch in a small saucepan; stir well.
Bring to a boil and cook one minute, stirring.
Stir in reserved 3/4 cup cherries and brandy.
Cook 2 minutes or until thoroughly heated.
To serve, spoon over ice milk and sprinkle with chocolate.
Serve immediately.
Yield:
2 servings.