Saturday, May 26, 2012

Montmorency Cherry Filling (for cake)

Cherry Filling 1 pound Montmorency cherries, pitted and halved* 1/2 cup kirsch liquor 1/3 cup sugar Combine all ingredients in a medium saucepan over medium high heat. Bring to a boil, stirring occasionally. Continue to cook for about 15 minutes, until the cherries have softened and the liquid is slightly thickened. Skim any foam off the top of the mixture as it cooks. Let it cool completely. *if you cannot get Montmorency cherries, substitute another tart cherry, or sweet cherries and Montmorency concentrate, such as Cherry Bay Orchards, replacing half the liquor with concentrate.

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