4 cups dry red wine (I just buy a bottle of $5 Zinfandel or Cabernet at Trader Joe's)
1 cup sugar
2 pounds sour red cherries, stemmed & pitted (You can use frozen cherries, but if they are sweet cherries add 1/2 cup sugar then taste & add more if necessary)
1/2 teaspoon orange zest (or just use 1 tablespoon OJ if you are feeling lazy or are without zest)
1/4 teaspoon cinnamon
1/8 teaspoon almond or vanilla extract
Stir wine and sugar in heavy large saucepan over medium heat until sugar dissolves. Add cherries. Bring to boil. Remove from heat; let stand 5 minutes. Transfer cherries to a bowl.
Mix in orange peel, extract and cinnamon to wine-cherry liquid. Boil cooking liquid until reduced to 2 cups, about 25 minutes. Cool.
Pour syrup over cherries; toss. Cover; chill until cold.
Serve over vanilla ice cream, with flourless chocolate cake or top with creme fraiche! I am submitting these cherries to One Page Cookbooks by Varsha Vipins and Ramki
Showing posts with label cherries. Show all posts
Showing posts with label cherries. Show all posts
Wednesday, January 21, 2009
Sunday, December 21, 2008
Sour Cherry and Ricotta Tart
I posted recently about making fresh Ricotta Cheese. I received the Silver Spoon cookbook as a gift from my parents and found a recipe that utilizes the ricotta nicely. A ricotta and cherry tart is an elegant dessert - AND you can use the leftover lemon rind from making the ricotta cheese.
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup sweet butter, chopped into small 1/2 inch pieces
1/2 cup superfine sugar
1 egg yolk
Lemon rind, minced (from 1/2 lemon)
2 cups sour cherries, pitted
1 1/2 cups Ricotta Cheese
Sift to make a mound. In the center, add the egg yolk, butter, lemon rind and half of the sugar. Mix well and shape into a ball. Refrigerate 30 minutes.
Preheat oven to 350.
Add cherries, 4 tablespoons water and remaining sugar in medium sauce pan and cook 20 minutes over medium-low heat. (Bring to a simmer, then turn to medium-low).
Drain the cherries and mix with ricotta in medium-sized bowl.
Grease and dust a tart pan. Halve the dough and roll out one half on lightly floured surface to make a 1/4 inch thick circle. Place in tart pan. Roll out remaining dough and cut into long strips to make a lattice top for the tart.
Sprinkle ricotta mixture over tart shell. Cover with lattice strips and press remaining dough around sides of tart forming a ring. Use enough pressure to seal the dough to tart shell.
Bake about 45 minutes, then let cool before serving.
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup sweet butter, chopped into small 1/2 inch pieces
1/2 cup superfine sugar
1 egg yolk
Lemon rind, minced (from 1/2 lemon)
2 cups sour cherries, pitted
1 1/2 cups Ricotta Cheese
Sift to make a mound. In the center, add the egg yolk, butter, lemon rind and half of the sugar. Mix well and shape into a ball. Refrigerate 30 minutes.
Preheat oven to 350.
Add cherries, 4 tablespoons water and remaining sugar in medium sauce pan and cook 20 minutes over medium-low heat. (Bring to a simmer, then turn to medium-low).
Drain the cherries and mix with ricotta in medium-sized bowl.
Grease and dust a tart pan. Halve the dough and roll out one half on lightly floured surface to make a 1/4 inch thick circle. Place in tart pan. Roll out remaining dough and cut into long strips to make a lattice top for the tart.
Sprinkle ricotta mixture over tart shell. Cover with lattice strips and press remaining dough around sides of tart forming a ring. Use enough pressure to seal the dough to tart shell.
Bake about 45 minutes, then let cool before serving.
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