Mary’s royal cherry trifle Recipes

Mary Berry whips up a creamy, fruity pudding studded with almond amaretti biscuits and smothered in kirsch and custard

Ingredients:

• 450g cherry, reserve a few lovely cherries for the top and stone the rest
• 340g jar cherry jam or conserve
• 450g Madeira cake, cut int 1cm-thick slices
• 100ml kirsch or cherry brandy
• 10 ratafia biscuit or 5 amaretti biscuits, broken
• 300ml double cream, whipped lightly
• 50g caster sugar
• 50g cornflour
• 1 tsp vanilla extract
• 2 large egg, plus 1 egg yolk
• 300ml milk
• 300ml whipping cream

Instructions:

1. First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
2. Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don’t panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
3. Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
4. Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
5. Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.

Mary’s royal cherry trifle • Yield: 8 servings
Ingredients:

• 450g cherry, reserve a few lovely cherries for the top and stone the rest
• 340g jar cherry jam or conserve
• 450g Madeira cake, cut int 1cm-thick slices
• 100ml kirsch or cherry brandy
• 10 ratafia biscuit or 5 amaretti biscuits, broken
• 300ml double cream, whipped lightly
• 50g caster sugar
• 50g cornflour
• 1 tsp vanilla extract
• 2 large egg, plus 1 egg yolk
• 300ml milk
• 300ml whipping cream

Mary’s royal cherry trifle Nutrition Facts:
• Diet:
• Calories: 424.07
• Fat: 396.28
• Carbs: 313.50
• Protein: 119.08
• Cholesterol: 443.30
• Calcium: 343.46
• Sodium: 271.29

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cherry-Vanilla Bean Ice Cream With Cherry Sauce Recipes

Ingredients:

• 4 cups fresh cherries (about 1 1/2 pounds), pitted, coarsely chopped
• 1 cup sugar
• 1/4 cup cherry-flavored brandy or brandy
• 1/3 cup cherry preserves
• 2 cups half and half
• 1 vanilla bean, split lengthwise
• 3/4 cup sugar
• 6 large egg yolks
• 1 cup chilled whipping cream
• 1 tablespoon vanilla extract

Instructions:

1. Combine cherries and sugar in heavy large saucepan; toss to coat. Let stand until juices form, about 2 hours. Bring to boil; reduce heat to medium-low and simmer until liquid thickens slightly, about 12 minutes. Remove from heat; mix in brandy. Transfer 1 cup cherry mixture to small bowl; reserve for use in ice cream. Mix preserves into remaining cherry mixture in saucepan; reserve for sauce. Chill both cherry mixtures separately at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
2. Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat; steep 30 minutes. Whisk sugar and yolks in medium bowl to blend well. Bring half and half to simmer. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Mix in whipping cream and vanilla. Refrigerate until cold, stirring occasionally, about 2 hours.
3. Using ice cream maker, process custard until almost firm, following manufacturer's instructions; add reserved 1 cup cherry mixture. Process until ice cream firms, about 15 minutes longer. Transfer to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
4. Scoop ice cream into bowls. Top with reserved sauce and serve.

Cherry-Vanilla Bean Ice Cream With Cherry Sauce • Yield: 8 servings
Ingredients:

• 4 cups fresh cherries (about 1 1/2 pounds), pitted, coarsely chopped
• 1 cup sugar
• 1/4 cup cherry-flavored brandy or brandy
• 1/3 cup cherry preserves
• 2 cups half and half
• 1 vanilla bean, split lengthwise
• 3/4 cup sugar
• 6 large egg yolks
• 1 cup chilled whipping cream
• 1 tablespoon vanilla extract

Cherry-Vanilla Bean Ice Cream With Cherry Sauce Nutrition Facts:
• Diet:
• Calories: 195.82
• Fat: 158.05
• Carbs: 188.71
• Protein: 43.31
• Cholesterol: 517.02
• Calcium: 92.00
• Sodium: 15.35

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cherry soya yogurt Recipes

A dairy-free vegan smoothie with fruit juice, tofu and oats to power you up at breakfast or provide sustenance for exercise

Ingredients:

• 100ml (¼ tall glass) cherry juice (we used Cherrygood)
• 200ml (½ tall glass) unsweetened soya milk
• 1 cherry soya yogurt
• 3 tbsp or 50g firm silken tofu
• 75g (1 empty yogurt pot) frozen cherry
• 2 tbsp porridge oat

Instructions:

1. Measure all the ingredients exactly or use a tall glass and your empty yogurt pot for speed – they don’t have to be exact. Put them into a blender and blitz until smooth. Pour into 1 tall glass (you’ll have enough for a top up) or two short tumblers.

Cherry soya yogurt • Yield: 2 servings
Ingredients:

• 100ml (¼ tall glass) cherry juice (we used Cherrygood)
• 200ml (½ tall glass) unsweetened soya milk
• 1 cherry soya yogurt
• 3 tbsp or 50g firm silken tofu
• 75g (1 empty yogurt pot) frozen cherry
• 2 tbsp porridge oat

Cherry soya yogurt Nutrition Facts:
• Diet: Balanced
• Calories: 24.04
• Fat: 17.55
• Carbs: 20.54
• Protein: 22.33
• Cholesterol: 16.71
• Calcium: 63.04
• Sodium: 8.70

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cherry scones Recipes

Sweeten up your scones with this easy recipe – ideal for a posh afternoon tea

Ingredients:

• 450g self-raising flour
• 1 tsp bicarbonate of soda
• 100g cold butter, diced
• 2 tbsp caster sugar
• 284ml pot buttermilk
• 2 tbsp milk
• 2 tsp vanilla extract
• 100g glacé cherry, chopped
• clotted cream and cherry or strawberry jam, to serve

Instructions:

1. Heat oven to 220C/200C fan/gas 7. Put the flour, ½ tsp salt, bicarb and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar.
2. Quickly mix in the buttermilk, a splash of milk, vanilla and cherries and bring together to form a soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut out with 5cm cutters.
3. Transfer to a lightly floured baking sheet, brush with the remaining milk and bake for 12-15 mins until golden and well risen. Serve with clotted cream and jam.

Cherry scones • Yield: 14 servings
Ingredients:

• 450g self-raising flour
• 1 tsp bicarbonate of soda
• 100g cold butter, diced
• 2 tbsp caster sugar
• 284ml pot buttermilk
• 2 tbsp milk
• 2 tsp vanilla extract
• 100g glacé cherry, chopped
• clotted cream and cherry or strawberry jam, to serve

Cherry scones Nutrition Facts:
• Diet:
• Calories: 138.78
• Fat: 100.51
• Carbs: 133.63
• Protein: 59.70
• Cholesterol: 90.44
• Calcium: 50.04
• Sodium: 77.62

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chocolate Cherry Bombe recipes Recipes

With its mischievous cherry-stem fuse and sleek chocolate shell, this ice cream bombe should definitely get the fireworks started at your Fourth of July cookout. Cut into the bombe and you’ll see cherry ice cream dotted with crisp chocolate wafer cookies and toasty walnuts. Look even further and you’ll find the gunpowder—er, a center of chocolate ice cream.

Ingredients:

• 3/4 cup walnuts (2 1/2 ounces), toasted, cooled, and chopped
• 3/4 cup lightly crushed chocolate wafer cookies
• 3 pints cherry or cherry vanilla ice cream, softened slightly
• 1 pint chocolate ice cream, softened slightly
• 6 ounces bittersweet chocolate (no more than 60% cacao), finely chopped
• 1/2 stick unsalted butter, cut into pieces
• 1/4 cup vegetable oil
• 1 maraschino cherry with stem

Instructions:

1. Line bowl with plastic wrap, leaving an overhang all around.
2. Stir walnuts and chocolate cookies into cherry ice cream in another bowl. Transfer ice cream to lined bowl and spread evenly over bottom and up sides, leaving a crater in center. Freeze until firm, about 45 minutes.
3. Scoop chocolate ice cream into crater in cherry ice cream, then smooth top with an offset spatula. Freeze until firm, about 1 hour.
4. Meanwhile, melt chocolate with butter and oil in a heatproof medium bowl set over a pot of simmering water, stirring. Remove from heat and cool slightly.
5. Invert bombe onto a rack set over a baking sheet and remove plastic wrap. Make a small indentation in top and place maraschino cherry into ice cream so that the cherry is submerged but stem sticks straight up (like a fuse).
6. Ladle chocolate sauce on top of bombe (avoiding cherry stem), letting it drip over sides to coat thoroughly. Freeze until chocolate coating is set, about 30 minutes.
7. To serve, cut into wedges.

Chocolate Cherry Bombe recipes • Yield: 9 servings
Ingredients:

• 3/4 cup walnuts (2 1/2 ounces), toasted, cooled, and chopped
• 3/4 cup lightly crushed chocolate wafer cookies
• 3 pints cherry or cherry vanilla ice cream, softened slightly
• 1 pint chocolate ice cream, softened slightly
• 6 ounces bittersweet chocolate (no more than 60% cacao), finely chopped
• 1/2 stick unsalted butter, cut into pieces
• 1/4 cup vegetable oil
• 1 maraschino cherry with stem

Chocolate Cherry Bombe recipes Nutrition Facts:
• Diet:
• Calories: 238.09
• Fat: 327.17
• Carbs: 147.66
• Protein: 61.73
• Cholesterol: 187.13
• Calcium: 146.77
• Sodium: 56.17

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cherry-Orange Tequila Cocktail Recipes

Ingredients:

• 3/4 ounce (1 1/2 tablespoons) maraschino cherry syrup (strained from a jar of maraschino cherries)
• 1/2 ounce (1 tablespoon) crème de cassis
• 3 ounces (6 tablespoons) fresh orange juice
• 2 ounces (4 tablespoons) reposado tequila
• Garnishes: maraschino cherry, orange twist

Cherry-Orange Tequila Cocktail • Yield: 1 servings
Ingredients:

• 3/4 ounce (1 1/2 tablespoons) maraschino cherry syrup (strained from a jar of maraschino cherries)
• 1/2 ounce (1 tablespoon) crème de cassis
• 3 ounces (6 tablespoons) fresh orange juice
• 2 ounces (4 tablespoons) reposado tequila
• Garnishes: maraschino cherry, orange twist

Cherry-Orange Tequila Cocktail Nutrition Facts:
• Diet:
• Calories: 13.70
• Fat: 0.21
• Carbs: 10.34
• Protein: 0.61
• Cholesterol: 0.00
• Calcium: 1.23
• Sodium: 0.62

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cherry Tomatoes Recipes

Gordon Ramsay’s speedy, simple side dish adds a touch of colour to any meal

Ingredients:

• olive oil
• sea salt and ground pepper
• 250.0g cherry tomatoes
• small basil leaves

Instructions:

1. Halve the cherry tomatoes and place on a plate, cut side up. Drizzle with olive oil, sprinkle with sea salt and ground pepper and scatter over small basil leaves. Cover until ready to serve.

Cherry Tomatoes • Yield: 4 servings
Ingredients:

• olive oil
• sea salt and ground pepper
• 250.0g cherry tomatoes
• small basil leaves

Cherry Tomatoes Nutrition Facts:
• Diet:
• Calories: 3.85
• Fat: 3.93
• Carbs: 3.41
• Protein: 2.29
• Cholesterol: 0.00
• Calcium: 2.94
• Sodium: 24.66

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cherry Frost Recipes

Ingredients:

• 3 tablespoons black cherry liqueur
• 1 tablespoon brandy
• 1 cup crushed ice
• 4 tablespoons sparkling white wine
• Garnish: maraschino cherries (optional)

Cherry Frost • Yield: 1 servings
Ingredients:

• 3 tablespoons black cherry liqueur
• 1 tablespoon brandy
• 1 cup crushed ice
• 4 tablespoons sparkling white wine
• Garnish: maraschino cherries (optional)

Cherry Frost Nutrition Facts:
• Diet:
• Calories: 12.07
• Fat: 0.16
• Carbs: 6.11
• Protein: 0.09
• Cholesterol: 0.00
• Calcium: 1.29
• Sodium: 0.70

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cherry & Cinnamon Conserve Recipes

Cherry jam is a great way to make the taste of summer go on and on, if you can manage not to eat it all at once

Ingredients:

• 1.0kg cherry , stoned
• zest and juice 2 lemon
• 500.0g jam and sugar with added pectin
• 1 cinnamon stick

Instructions:

1. Put a couple of saucers into the freezer. Roughly chop about a third of the cherries. Put into a large pan with the cinnamon stick, broken in half, the lemon zest and juice and 150ml water. Bring gently to the boil, then reduce heat and simmer for 20 mins, stirring occasionally, until cherries are softened.
2. Add the sugar, stir until dissolved, then increase the heat and boil hard for 4-5 mins until the conserve is softly set. To test this, take a saucer from the freezer and spoon a little jam onto it. Push your finger through the jam; if it wrinkles on the surface it is ready. If not, reboil for a few mins more, then test again. Spoon into small clean warm jars, seal and label. Once open, keep in the fridge.

Cherry & Cinnamon Conserve • Yield: 10 servings
Ingredients:

• 1.0kg cherry , stoned
• zest and juice 2 lemon
• 500.0g jam and sugar with added pectin
• 1 cinnamon stick

Cherry & Cinnamon Conserve Nutrition Facts:
• Diet: Low-Fat
• Calories: 199.75
• Fat: 2.73
• Carbs: 339.07
• Protein: 13.83
• Cholesterol: 0.00
• Calcium: 29.12
• Sodium: 6.98

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cherry Tart Recipes

Malta This thin, cookie-like tart with a lattice crust is offered on a feast day that commemorates the birth of the Virgin Mary and the exit of the Turks in 1565.

Ingredients:

• 2 cups all purpose flour
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 cup cherry preserves
• 1/2 cup chopped dried Bing (sweet) cherries (about 2 1/2 ounces)
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon almond extract
• 1/4 cup unsalted natural pistachios, chopped
• 2 tablespoons whole milk
• 2 tablespoons sugar

Instructions:

1. Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
2. Position rack in bottom third of oven and preheat to 325°F. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.
3. Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.
4. Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.
5. Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)

Cherry Tart • Yield: 8 servings
Ingredients:

• 2 cups all purpose flour
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 cup cherry preserves
• 1/2 cup chopped dried Bing (sweet) cherries (about 2 1/2 ounces)
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon almond extract
• 1/4 cup unsalted natural pistachios, chopped
• 2 tablespoons whole milk
• 2 tablespoons sugar

Cherry Tart Nutrition Facts:
• Diet:
• Calories: 211.08
• Fat: 206.63
• Carbs: 186.05
• Protein: 43.16
• Cholesterol: 225.68
• Calcium: 26.35
• Sodium: 105.98

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Choc-cherry fudge torte with cherry sorbet Recipes

This divine, squidgy chocolate cake is dairy and wheat-free, so vegans can dig in!

Ingredients:

• 100g dried sour cherry
• 5 tbsp brandy
• 300g gluten- and wheat-free plain flour (we used Doves Farm)
• 85g cocoa, plus extra for dusting
• 200g light soft brown sugar
• 1 tsp gluten-free baking powder
• 1 tsp gluten-free bicarbonate of soda
• 1 tsp xanthan gum
• 150ml sunflower oil
• 350ml rice milk (preferably unsweetened)
• 150ml agave syrup
• a little icing sugar, for dusting
• 2 x 600g jars cherry compote
• 200g caster sugar

Instructions:

1. For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
2. Mix the cherries and the brandy and leave to soak for a few hrs.
3. Heat oven to 160C/140C fan/gas 3. Line the base of a round, 20cm loosebottomed tin with baking parchment. Mix the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a big bowl. Whisk the oil, rice milk and agave syrup, then add to the dry ingredients and stir in with a wooden spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 35-45 mins until crisp on top but fudgy in the centre. Cool in the tin.
4. Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.

Choc-cherry fudge torte with cherry sorbet • Yield: 10 servings
Ingredients:

• 100g dried sour cherry
• 5 tbsp brandy
• 300g gluten- and wheat-free plain flour (we used Doves Farm)
• 85g cocoa, plus extra for dusting
• 200g light soft brown sugar
• 1 tsp gluten-free baking powder
• 1 tsp gluten-free bicarbonate of soda
• 1 tsp xanthan gum
• 150ml sunflower oil
• 350ml rice milk (preferably unsweetened)
• 150ml agave syrup
• a little icing sugar, for dusting
• 2 x 600g jars cherry compote
• 200g caster sugar

Choc-cherry fudge torte with cherry sorbet Nutrition Facts:
• Diet:
• Calories: 287.55
• Fat: 159.57
• Carbs: 351.46
• Protein: 62.73
• Cholesterol: 0.00
• Calcium: 125.32
• Sodium: 79.55

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cherry Sherbet Recipes

Ingredients:

• 2 cups frozen sweet cherries (juice included) or 3 cups very ripe pitted fresh sweet cherries (see Notes)
• 1 cup sugar
• 1 1/2 cups milk
• 2 tablespoons kirsch or other cherry liquor
• 1/4 cup fresh lemon juice

Cherry Sherbet • Yield: 8 servings
Ingredients:

• 2 cups frozen sweet cherries (juice included) or 3 cups very ripe pitted fresh sweet cherries (see Notes)
• 1 cup sugar
• 1 1/2 cups milk
• 2 tablespoons kirsch or other cherry liquor
• 1/4 cup fresh lemon juice

Cherry Sherbet Nutrition Facts:
• Diet: Low-Fat
• Calories: 70.65
• Fat: 12.80
• Carbs: 102.96
• Protein: 14.82
• Cholesterol: 12.20
• Calcium: 46.46
• Sodium: 7.31

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chocolate-Covered Cherry Cookies Recipes

Ingredients:

• 1/3 cup butter, softened
• 1/3 cup shortening
• 1 large egg
• 1 (17.5-ounce) package chocolate chip cookie mix (we tested with Betty Crocker)
• 1/2 cup unsweetened cocoa
• 42 assorted chocolate-covered cherries (we tested with Russell Stover hand-dipped Cherry Cordials)
• 1/2 cup powdered sugar
• 4 to 5 teaspoons cherry liqueur or maraschino cherry juice

Chocolate-Covered Cherry Cookies • Yield: 42 servings
Ingredients:

• 1/3 cup butter, softened
• 1/3 cup shortening
• 1 large egg
• 1 (17.5-ounce) package chocolate chip cookie mix (we tested with Betty Crocker)
• 1/2 cup unsweetened cocoa
• 42 assorted chocolate-covered cherries (we tested with Russell Stover hand-dipped Cherry Cordials)
• 1/2 cup powdered sugar
• 4 to 5 teaspoons cherry liqueur or maraschino cherry juice

Chocolate-Covered Cherry Cookies Nutrition Facts:
• Diet:
• Calories: 215.63
• Fat: 266.12
• Carbs: 158.88
• Protein: 41.85
• Cholesterol: 116.23
• Calcium: 36.08
• Sodium: 63.88

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote Recipes

Ingredients:

• Sorbet:
• 3/4 cup red cherry jam (such as Bonne Maman)
• 1/2 cup Dutch process cocoa
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 cups water
• Compote:
• 1/4 cup sugar
• 1 pound fresh Bing or tart cherries, pitted and halved

Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote • Yield: 7 servings
Ingredients:

• Sorbet:
• 3/4 cup red cherry jam (such as Bonne Maman)
• 1/2 cup Dutch process cocoa
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 cups water
• Compote:
• 1/4 cup sugar
• 1 pound fresh Bing or tart cherries, pitted and halved

Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote Nutrition Facts:
• Diet: Low-Fat
• Calories: 68.95
• Fat: 7.42
• Carbs: 115.13
• Protein: 13.85
• Cholesterol: 0.00
• Calcium: 19.10
• Sodium: 17.09

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Roasted Cherry Ice Cream Recipes

Roasting the cherries releases sweet juices that turn this super-smooth ice cream a vibrant hue.

Ingredients:

• Red cherries : 30
• Heavy cream : 1 cup
• Condensed milk : 1 cup/12 oz
• Brown sugar : 3 tsp
• Cinnamon stick : 1
• Cherry liquer : 1 tsp (optional)

Instructions:

1. Wash and wipe dry the cherries.
2. Put the cherries in a baking dish.
3. Sprinkle brown sugar over it.
4. Sneak a stick of cinnamon in the baking dish, or any other flavor you want to.
5. Roast the cherries on a pre heated oven at 375 for 15 minutes, till the cherries sweat, release enough juices and sugar melts.
6. Cool the cherries in the pan and de seed the cherries.
7. Whip the heavy cream with a teaspoon of sugar, till it attains the stiff peak.
8. Fold the whipped cream into the condensed milk and blend it gently with a rubber spatula till you get the desired smoothness.
9. Fold in the roasted cherries, mix it in cutting action.
10. Since I was making some brandied cherry at home, so I have added few drops of cherry liquer in the ice cream. But this is optional step.
11. Freeze it in a freezer safe plastic box and let it freeze dor 45 minutes.
12. After 45 minutes, when it starts to freeze at the edges, whip the icecream again with an electric blender.
13. Again freeze it for at least 8 hours before serving.

Roasted Cherry Ice Cream • Yield: 8 servings
Ingredients:

• Red cherries : 30
• Heavy cream : 1 cup
• Condensed milk : 1 cup/12 oz
• Brown sugar : 3 tsp
• Cinnamon stick : 1
• Cherry liquer : 1 tsp (optional)

Roasted Cherry Ice Cream Nutrition Facts:
• Diet:
• Calories: 105.53
• Fat: 118.19
• Carbs: 80.82
• Protein: 34.54
• Cholesterol: 147.24
• Calcium: 118.67
• Sodium: 21.89

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Amaretto Cherry Glaze Recipes

Ingredients:

• 2 cups confectioners' sugar
• ¼ cup maraschino cherry syrup (from the jar)
• 1 tbsp. amaretto liqueur
• ⅛ tsp. kosher salt

Instructions:

1. Whisk sugar, syrup, liqueur, and salt in a bowl until smooth.

Amaretto Cherry Glaze • Yield: 4 servings
Ingredients:

• 2 cups confectioners' sugar
• ¼ cup maraschino cherry syrup (from the jar)
• 1 tbsp. amaretto liqueur
• ⅛ tsp. kosher salt

Amaretto Cherry Glaze Nutrition Facts:
• Diet: Low-Fat
• Calories: 60.23
• Fat: 0.05
• Carbs: 101.79
• Protein: 0.02
• Cholesterol: 0.00
• Calcium: 1.30
• Sodium: 11.97

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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