For example, crumble. There is nothing easier than this classic English dessert. Remove the bones from the cherry.
To do this, it is not necessary to have a special device, you can use a hairpin or paper clip.
Place the berries in a greased baking dish. Just in case: if the sweet cherry is not mature enough, sprinkle it with sugar and preheat a little in a frying pan over low heat until the berries let the juice out. The sweeter the sweet cherry, the less sugar will be needed.
Make a crumb (actually it is called “crumble”).
Mix in a bowl two pieces of flour and one part butter and sugar. Rub the mass with your fingers until fine crumbs form. Sprinkle them with berries.
Send the form to an oven preheated to 200 degrees for about 15 minutes.
Do not want to bother with grinding flour and butter, do it easier. Buy a good shortbread biscuit and crush it right on the berries, sprinkle with sugar and add small pieces of butter.
Serve crumble is better warm, with whipped cream or a scoop of ice cream.
Crumble — a dish in which berries can be used not only fresh, but also frozen. Without any loss in taste.
Freeze some cherries, and in the winter you will be happy.
Cherry can be cooked beautiful compote. Or put it in a jar, pour rum or brandy — and put it in the fridge for a few months.
Then these berries can be used in baking and desserts.
But the best thing that can happen to cherries is jam.
And do not argue. Here is a simple recipe for cherry jam with nuts. Remove the bones from the cherry.
Put hazelnuts or almonds pre-roasted in a dry frying pan into each berry; apricot kernel nucleoli are also suitable. Cook syrup from a kilogram of sugar and a glass of water. After cooling a little, put berries in it, add lemon zest and bring to a boil, removing the foam.
Then remove from heat and let cool.
Repeat this manipulation three times.
Spread ready jam on banks, cork and store in a dark place.
Cherry can be prepared not only desserts.
Fresh cherries, for example, perfectly complement salad with fried chicken liver, dressed with olive oil and balsamic vinegar.
Another sweet cherry can be pickled, and then used as a side dish for meat or poultry.
Make a marinade from water, sugar, vinegar and salt.
The proportions are completely arbitrary, to your taste. Bring to a boil and cool. It is also good to pour a little vodka or gin into the marinade, or even rice wine.
Add some spices: cloves, star anise, cinnamon and black pepper.
Place the sweet cherry in sterilized jars and pour marinade. Cover and leave overnight.
Then fill the marinade to the top, close and clean in a dark, cool place.
For cold meats, as well as aged cheeses are well suited simple and quick to prepare. cherry sauce. To do this, you need to boil sweet cherries with sugar, grated ginger, hot chili peppers and balsamic vinegar to the consistency of jam.
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At the end you can add a little black pepper and cinnamon.
On the basis of wine and sweet cherry is also easy to make a sauce that is perfect for fat meat. For example, to pork chops or duck breast.
Here is the prescription.
What do you need:
- 2 natural pork chops
- 100 g of fresh dark pitted cherries
- 200 ml of dry red wine
- 1 tbsp. l Sahara
- 50 g butter
- 1 star star
- cooking oil for frying
- salt and freshly ground black pepper to taste.
What to do:
Heat the pan strongly and add a little vegetable oil. Salt, pepper and fry pork for about 5 minutes on each side.
Then shift the meat to a preheated plate and cover with foil, keeping warm until serving.
In the skillet, where the meat was roasting, pour in the wine and, carefully scrubbing from the bottom of the frying, give it to boil over twice. Add sugar, star anise, sweet cherry cut in half.
Boil a few minutes; cherries should not be boiled soft.
At the end of cooking, stir in the butter sauce.
Pour the obtained sauce over the pork and serve immediately.