Danish Cherries

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<mx2 source= " MasterCook 5.0 " date= " October 08, 2000 " >

<Summ>

<Nam>

Danish Cherries

</Nam></Summ>

<RcpE name= " Danish Cherries " author= " Moosewood Cookbook:New Revised Edition by

Mollie KAtzen. " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Danish Cherries

 

Recipe By :Moosewood Cookbook:New Revised Edition by Mollie KAtzen.

Serving Size : 6 Preparation Time :0:30

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups pitted cherries

1 1/2 tablespoons cornstarch

3 tablespoons sugar -- (3-4)

1/4 cup lemon juice

1/2 teaspoon grated lemon rind

3/4 teaspoon almond extract

1/2 cup blanched slivered almonds -- (optional)

toppings: whipped cream or whipped ricotta

 

Place cherries in a heavy medium-sized saucepan, and cook over medium heat,

covered, for 10 minutes.

 

Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and

whisk until smooth. Stir this into the hot cherries,

and cook over medium heat, stirring frequently, until thick. (5 to 8 minutes).

 

Remove from heat and stir in lemon rind, almond extract, and slivered almonds.

Serve hot, warm, room, temperature, or cold, top with

whipped cream, whipped ricotta, or yogurt.

 

S(Formatted by):

" KES on 10/08/00 "

Copyright:

" Copyright 2000. Ten Speed Press,Berkeley CA "

Start to Finish Time:

" 0:40 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 154 Calories (kcal); 7g Total Fat; (37% calories from fat); 3g

Protein; 23g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat;

1/2 Other Carbohydrates

 

NOTES : To blanch almonds, place them in a colander over a sink. Pour boiling

water over them, and rub off the skins. Cut vertically

with a sharp knife to sliver them. To whip ricotta, beat it vigorously with a

whisk, or at high speed with an electric mixer.

Nutr. Assoc. : 902545 0 0 0 0 0 902277 0

 

]]>

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:30 " />

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " pitted cherries " unit= " cups " qty= " 4 " >

<INtI>

902545

</INtI>

</IngR>

<IngR name= " cornstarch " unit= " tablespoons " qty= " 1 1/2 " ></IngR>

<IngR name= " sugar " unit= " tablespoons " qty= " 3 " >

<IPrp>

(3-4)

</IPrp>

</IngR>

<IngR name= " lemon juice " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " grated lemon rind " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " almond extract " unit= " teaspoon " qty= " 3/4 " ></IngR>

<IngR name= " blanched slivered almonds " unit= " cup " qty= " 1/2 " >

<IPrp>

(optional)

</IPrp>

<INtI>

902277

</INtI>

</IngR>

<IngR name= " toppings: whipped cream or whipped ricotta cheese or plain yogurt

with a few blanched almonds folded in " ></IngR>

<DirS>

<DirT>

Place cherries in a heavy medium-sized saucepan, and cook over medium heat,

covered, for 10 minutes.

</DirT>

<DirT>

Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and

whisk until smooth. Stir this into the hot cherries,

and cook over medium heat, stirring frequently, until thick. (5 to 8 minutes).

</DirT>

<DirT>

Remove from heat and stir in lemon rind, almond extract, and slivered almonds.

Serve hot, warm, room, temperature, or cold, top with

whipped cream, whipped ricotta, or yogurt.

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 10/08/00 " />

<CpyR>

Copyright 2000. Ten Speed Press,Berkeley CA

</CpyR>

<TTim elapsed= " 0:40 " />

<Note>

To blanch almonds, place them in a colander over a sink. Pour boiling water over

them, and rub off the skins. Cut vertically with a

sharp knife to sliver them. To whip ricotta, beat it vigorously with a whisk, or

at high speed with an electric mixer.

</Note>

</RcpE></mx2>