I love when the cherries arrive on special offer in the Supermarket and that time has arrived – Happy days !! I do go a bit mad and buy a lot but at 59c a punnet who wouldn’t ?
And although I love cherries and would just eat them raw until my stomach ached. I resist and I do put them to good use.
The first thing I usually make is Cherry Pie Filling.
Cherry Pie Filling
- 1 cup water
- 1 tbsp cherry juice (optional)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp almond extract
- 5 cups cherries, pitted
The How to
1. Chop your pitted cherries and place in a pan with the water, sugar and almond extract.
2. Mix your cornstarch with cherry juice or water into a paste and add to the pan
3. Bring the cherry mixture to the boil, stirring constantly until thickened.
4. Pour into clean jars and when cooled store in the fridge for up to a month or if you wish to keep longer put it in the freezer in a freezer-proof container – as this contains cornstarch it can not be canned.
You can make a large Cherry Pie or if you prefer you can make Hand Pies
Cherry Hand Pies
- 2 cups unbleached all-purpose flour
- 1/2 cup ground almond 2 tablespoons sugar, plus more for sprinkling
- 3/4 teaspoon sea salt
- 16 tablespoons butter, cold
- 3/4 cup ice water
- Cherry pie filling
- Whisked egg for egg wash
The How to
1. Mix the flour, ground almond sugar, and sea salt in a large bowl.
2. Work quickly and shred the butter into the flour mixture.
3 Mix with fingertips until the butter is well incorporated and the mixture has a sandy texture.
4. Drizzle in most of the water, turning and gently pressing dough until things stick together.
5. Add the remaining water if need.
6. Turn dough out onto a lightly floured surface and gather into 2 balls. Flatten each ball into a small disc, wrap tightly with cling film, and chill for an hour.
7. Preheat the oven to 200 degrees C and line a baking sheet with greaseproof paper.
8. Take out one of the balls and roll out to about 50mm and cut out circles using a small plate or bowl as a guide. Only take out the second ball as it needs to be kept chilled.
9. Put 2 tablespoons filling into each round (tip out any excess liquid as you scoop the filling).
10. Wet edges, fold dough over into a half moon, and carefully seal the edges, first with fingertips and then with the tines of a fork. Use extra dough to patch any holes that might arise.
11. Using the egg wash brush the pies and pierce with a fork so steam can escape.
12. Place on the tray and into the oven and bake for 15 mins or until golden brown,
Allow to cool slightly or they will be radioactive and serve with Vanilla ice-cream or if you on a total Cherry kick you could serve it with my Vanilla, Cherry Chocolate Ice-cream.
Vanilla,Cherry Chocolate Ice-cream
- 1 carton of double cream
- 1 tin of evaporated milk
- 2tbsp caster sugar
- 2 tsp Vanilla Essence.
- Chopped cherries I used approximately 1/2 a punnet
- Dark chocolate chips
The How to
1. Whip your Double Cream with the caster sugar and Vanilla until thick
2. Add the Cherries and the Evaporated Milk and Mix well. If you want a really cherry flavour you could add cherry syrup, if not it will be Vanilla with a hint of Cherry.
3. Stir in the chocolate chips and place in a freezer container.
4. Place in a freezer and leave overnight.
Serve in a cone or with chocolate cake and cream for a “black forest gateaux” type dessert
Hope you like these recipes and just remember cherry season doesn’t last long so enjoy it while it is here. If you are new, it is lovely to see you and feel free to link up with me above in the side -bar. I love to see a new face and if you are an old friend popping by, I love seeing you too xx