Sunday, 26 June 2016

Cherry Pie Filling


Cherry Pie Filling
Cherries are my favourite fruits to cook with. I believe their inherent flavour comes to the fore only after they've been in some kind of illicit relationship with sugar or alcohol.



Popping cherries right off a bowl never fully satiates me as the only flavours I get are sweet or sour, aside from them nothing much.


Last week I posted a recipe for Cherry Vodka, which I intend to use in a Black-forest cake. But one needs to fill the layers too right?

Without further banter then, here's a simple cherry filling recipe.




Fill in your cakes or pies, layer it over your morning toasts or have it right off the spoon it tastes lovely.

Do try while the short lived cherry season is on.

Toodles...

Yield: 4 cups.

You will need:

2/3 cup sugar
1/4 cup cornstarch (cornflour)
1/4 teaspoon salt
4 cups fresh cherries, pitted
1-1/2 cups water
2 tablespoons lemon juice

Method:

In a large saucepan, combine the sugar, cornstarch and salt.



Add the cherries, water and lemon juice. Bring to a boil.

Cook and stir for 2 minutes or until thickened.

Remove from the heat.

Its ready to use.

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