What to do with....

BWZN93 · 7 July 2005 at 3:34PM

Half a punnett of cherries??

They are about to go soft and nasty, so need using in something!! Any suggesstions?? I have the ingredients to make a lot of pastry type stuff, flour, eggs, sugar, that type of thing - I just dont know what to make!

Help?!

Jo xx

horse0770 · 7 July 2005 at 3:55PM

I had a punnet of cherries left over last night that I turned into a cherry and almond tart.

Basically create some shortcrust pastry (my Mum taught me the simple half fat to flour method, I use marg and add very cold water).

Knead dough and then stick in fridge to chill for half an hour. Take dough out of fridge and line some form of flan dish. Bake blind in an oven for 10 - 15 mins (just until its pale gold in colour. Most recipes say let the pastry cool - I don't bother.

Then made a sponge mix - again the simplest way is weigh an egg in its shell (or more than one if its a big flan) and weigh out exact same amount of sugar, marg and sr flour. Throw in food processor with egg, add almond extract.

Put the sponge in the flan case and then press the halves of cherry into its surface.

Stick in oven for approx 30-40 mins on 180 degrees, gas mark 4.

Hope it helps, ours was lovely!

Bargain_Rzl · 7 July 2005 at 8:03PM

I asked exactly the same question quite recently on this forum. Click on my user name and search for more posts by me - I haven't posted much lately, so you should find it quite easily.

I got a few useful responses, but in the end I ended up eating them au naturel with ice cream

16011996 · 8 July 2005 at 9:18AM

squeeze out the stones, and whizz in blender if you have one, and freeze in ice cube tray, then just melt one cube at a time for a lovely tarty sauce for ice cream., excellent for

Lillibet_2 · 8 July 2005 at 9:52AM

Sounds like a fab excuse to have cherry filled pancakes, just remove stones & wizz in a blender with a tablespoon of icing sugar & you have "Cherry filling":D No idea if it freezes as it never lasts long enough around me:o but I would expect so.

r.mac_2 · 8 July 2005 at 10:59AM

what about clafoutie (not sure of spelling)

Basically it is a swett yorkshire pudding batter with cherries. Make as a normal batter, adding the stoned cherries to the mixture when you are about to put it in the oven. Dust with icing sugar. Yum

foreverskint · 10 July 2005 at 10:37PM

One of my car boot bargains today was 10lb of lovely cherries for £4.00.
Lovely I though I'll make jam, but can someone tell me do I need to add pectin and is there a way of doing this without buying the added pectin sugar or the bottled stuff?
Anyone free to help me stone them all tomorrow:rolleyes:
Thanks in advance

Debt_Free_Chick · 11 July 2005 at 9:17AM

You'll definitely need to add pectin, as cherries are low in it.

Not sure of any non-synthetic source, though. You could try putting chopped apples & lemons in a muslin bag and suspending this in the jam. Squeeze the bag now & then to release the juices that are pectin-rich.

Scientifically, this should work ... though I'm not sure how much apple & lemon you'll need

squeaky · 11 July 2005 at 10:06AM

There's some good tips on cherries, including jam here:-

http://www.abc.net.au/centralwest/stories/s296276.htm

foreverskint · 12 July 2005 at 12:56PM

Thanks debt free, and Squeaky.

I cooked the cherries with the juice of a lemon and the two halves of lemon,after sqeezing. I added 2.5 lbs of sugar to the 2lbs of cooked cherries, removed the lemon halves and boiled until set. Its turned out o.k, soft set but very tasty.

PLEASE READ BEFORE POSTING

What to do with....

Comments

Confirm your email address to Create Threads and Reply

🚀 Getting Started

Categories

Is this how you want to be seen?

Get our FREE Weekly email full of deals & guides - and it’s spam-free