Wash cherries and eliminate stones.
Grease
If using fresh cherries, remove stem and pit.
eanwhile, to make the boozy cherries, bring frozen cherries, liqueur, sugar, lemon juice
tir until evenly coated. (If using frozen cherries, let thaw at room temperature
Defrost cherries if using frozen. Drain the cherries in a strainer, discarding the
ut any excess water if using sheet gelatin then melt the
nch diameter springform cake pan. Using a mixer, beat 1/4
he cherry compote, mix the cherries with the honey and 1
lend in the cold butter using your fingertips or a pastry
ven to 375\u00b0F If using frozen cherries, defrost and drain. In a
Place the milk, vanilla, cinnamon and sugar in a large saucepan. Bring to a boil over a medium heat.
Stir in the rice and reduce the heat to low. Cook, stirring occasionally, for about 1 hour, or until the rice is cooked and thickened. Remove from the heat.
Meanwhile, to make the poached fruit, place the cherries, blueberries, rind and sugar in a medium saucepan. Cook, stirring, until the sugar dissolves and the fruit is hot.
Divide warm or cooled pudding among serving bowls. Serve with poached cherries and blueberries.
0 mins.
Put the frozen cherries and 2 tbsp of the
0 mins. Meanwhile, thaw the cherries in a sieve over a
old in. Stir in the frozen cherries, then transfer to a greased
Preheat the oven to 325\u00b0F. Cream together the butter and agave nectar. Add the yolks one at a time while stirring. Mix in the crushed banana then fold in the flour, baking powder and the heavy cream. In a separate bowl, beat the egg whites until stiff and fold in. Stir in the frozen cherries then transfer to a greased bundt pan and bake for 1 hour.
Leave to cool for 10 minutes in the pan before removing and cooling on a wire rack. To serve, dust with cocoa powder.
ith the milk. Fold the cherries into the batter by hand
In a bowl or blender container process vanilla dietary frozen dessert until smooth.
Transfer to a 1-quart freezer-safe bowl and add fresh or frozen cherries (no sugar added) cut into halves and vanilla extract.
Stir to combine.
Cover with plastic wrap and freeze until hardened.
When ready to serve, scoop into serving bowls.
Makes 4 (1/2 cup) servings.
Blend milk, blueberries, cherries, yogurt, spinach, and honey in a blender until smooth; pour into ice pop molds. Freeze until solid, at least 2 hours.
Slice bananas and drop in blender jar of food processor bowl. If using frozen banana, partially thaw, snip off end of skin, and squeeze directly into food processor.
Add remaining ingredients. Blend until smooth.
Freeze until mushy. Beat and pour into popsicle molds.
Freeze until firm. To unmold, hold in hand or let set at room temperature until mold will slide off. Enjoy.
Let cherries drain.
Freeze cherries.
Mix sugar, milk and butter.
Shape into 1-inch balls.
Flatten to about 1/2 dollar. Place frozen cherries in center; wrap mixture completely around. Chill overnight.
Boil chocolate chips and paraffin.
Dip in mixture with cherries.
Place on wax paper to dry.