Tuesday, October 10, 2006

Cherry Filling

From: Culinary Institute of America Breakfasts & Brunches

If you use frozen cherries, thaw them in a colander set in a bowl. Use the juices the cherries release to replace some of the cherry juice.

2 Tbsp cornstarch
1/2 C cherry juice or water, divided use
1/2 C sugar, plus as needed
3/4 tsp lemon juice
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
3 C pitted sour cherries, fresh, frozen or jarred
1 Tbsp butter

Combine the cornstarch with 1/4 cup of the cherry juice or water in a small bowl and stir until the cornstarch is completely dissolved.
Combine the remaining cherry juice or water, the sugar, the lemon juice, cinnamon, nutmeg, and salt in a saucepan; bring to a boil over high heat, stirring until the sugar is dissolved. Add the dissolved cornstarch and return the mixture to a boil, stirring constantly, until thickened and smooth, about 3 minutes. Add the cherries to the mixture and simmer until the cherries are very tender and the liquid is very flavorful, 5-6 minutes. Taste the filling as it simmers and add more sugar, if desired.
Remove the filling from the heat and stir in the butter until it melts and is evenly blended. Transfer to a bowl set in an ice bath and cool, stirring from time to time. Once the filling has reached room temperature, it is ready to use or store in a covered container in the refrigerator up to 10 days.

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