Try These Recipes For Fresh Cherries

* Exported from MasterCook *

Try These Recipes For Fresh Cherries

Recipe By : Georgeanne Brennan, San Francisco Chronicle
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Plans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fresh Cherries

With cherry season just getting started, here are some recipes to use when
the bins start to overflow.

--Brandied Cherries. Put clean, dry, firm cherries into a sterilized jar.
Add a little sugar, and cover with brandy. Close the jar and store in a
cool, dark place. Turn the jar every day until sugar dissolves.

--Cherry Cobbler. Preheat an oven to 400 degrees. Make a favorite cobbler
crust. Pit and stem about 4 cups of cherries. Put in a bowl, and toss with
1 1/2 cups flour, 1 teaspoon lemon juice and 1/2 cup sugar. Put the cherries
in a baking dish, top with the crust and bake for about 20 minutes, or until
the crust is lightly golden and the juice is bubbling around the edges. Let
stand 10 minutes before serving.

--Cherry Sauce. Pit and stem about 2 cups of cherries. Put them in a
saucepan with 1/2 cup sugar and 1/4 cup water. Bring to a boil over medium
heat and cook, uncovered, about 15 minutes or until the juice has thickened.
If desired, strain. Serve the cherries warm or cold over ice cream or cake.

--Chocolate Cherry Cake. Make a favorite two-layer chocolate cake and
chocolate frosting. Spread one layer with frosting; then spread with very
sweet chopped cherries. Add the second layer and frost. Top with a cluster
of whole cherries with stems attached.

--Pain Perdu With Poached Cherries. Pit about 20 cherries. Put them in a
saucepan, and add about 3/4 cup water and 1/4 cup sugar. Bring to a boil
over medium-high heat. Reduce to a simmer, and poach for 10 to 15 minutes or
until a syrup forms and the cherries are soft but still hold their shape.

Dip thick slices of country-style bread in beaten eggs. Melt a nugget of
butter in a skillet. Saute the dipped bread until golden. Serve with the
cherries and their juice.

Georgeanne Brennan, a food and garden writer who lives in Yolo County, is the
author of ``Aperitif'' and ``The Food and Flavors of Haute Provence.'' She
can be reached by e-mail at food@sfgate.com.

Converted by MC_Buster.



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