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.
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.).
Drain the liquid from the jar of cherries. Replace it with bourbon. Close the lid and refrigerate for about 1 week for maximum flavor. After that, the cherries start to taste less like cherries.
Strain syrup from Morello cherries into measuring cup.
Combine drained Morello cherries, 1/4
layer of cherries in a 4-quart jar and cover with
or the filling, place the morello cherries and cherry pie filling in
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.
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.
Preheat oven to 425\u00b0F. Line a baking tray with parchment paper. Mash cherries coarsely with 1 tbsp sugar. Drain excess liquid.
Place 4 puff pastry squares on prepared tray. Top with cherry mixture and chocolate. Top with remaining pastry, pressing edges together with a fork to seal. Brush with egg white and sprinkle with remaining sugar. Bake for 20 mins, or until golden brown. Let stand for 15 mins. Drizzle melted chocolate over pop tarts to serve.
elted chocolate then fold in cherries and chocolate candy bars. Transfer
ittle milk.
Add the cherries and lemon zest and pile
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.
ombine in a glass gallon jar. Let set it set for
Drain cherries on several paper towels and
Soak the cherries in the Amaretto overnight,.
Drain the cherries and dry them with paper towels.
Melt the chocolate in a micorwave for about 15 seconds and then mix. May need another 15 seconds.
Dip the cherries into the chocolate and enjoy!
ork.
Chill.
Drain cherries letting dry for 1 hour
n.
Meanwhile, gently heat cherries until they begin to release
eason with salt. Add the cherries and warm through.
Cook
mins until thickened. Add cherries and simmer for 3-4
Squeeze oranges and lemons.
Add juice to pineapple and cherries.
Put hulls in 1 quart cold water and let come to a boil. Add 4 tea bags.
Set 5 minutes.
Pour off liquid and sweeten with sugar.
When cold, add 1 quart cold water and fruit juices.
Put in refrigerator until needed.
You may use ginger ale when serving.