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    • JoBatch80
    • By JoBatch80 7th Jul 05, 2:34 PM
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    JoBatch80
    What to do with half a punnet of cherries
    • #1
    • 7th Jul 05, 2:34 PM
    What to do with half a punnet of cherries 7th Jul 05 at 2:34 PM
    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
    Last edited by Pink.; 30-05-2006 at 12:49 PM.
Page 1
  • Horse0770
    • #2
    • 7th Jul 05, 2:55 PM
    • #2
    • 7th Jul 05, 2:55 PM
    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
    • By Bargain Rzl 7th Jul 05, 7:03 PM
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    Bargain Rzl
    • #3
    • 7th Jul 05, 7:03 PM
    • #3
    • 7th Jul 05, 7:03 PM
    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
    • By 16011996 8th Jul 05, 8:18 AM
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    16011996
    • #4
    • 8th Jul 05, 8:18 AM
    • #4
    • 8th Jul 05, 8:18 AM
    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
    • #5
    • 8th Jul 05, 8:52 AM
    • #5
    • 8th Jul 05, 8:52 AM
    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" No idea if it freezes as it never lasts long enough around me but I would expect so.
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    • r.mac
    • By r.mac 8th Jul 05, 9:59 AM
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    r.mac
    • #6
    • 8th Jul 05, 9:59 AM
    • #6
    • 8th Jul 05, 9:59 AM
    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
    r.mac, you are so wise and wonderful, that post was lovely and so insightful!
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    • foreverskint
    • By foreverskint 10th Jul 05, 9:37 PM
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    foreverskint
    • #7
    • 10th Jul 05, 9:37 PM
    Loadsa Cherries
    • #7
    • 10th Jul 05, 9:37 PM
    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
    • By Debt_Free_Chick 11th Jul 05, 8:17 AM
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    Debt_Free_Chick
    • #8
    • 11th Jul 05, 8:17 AM
    • #8
    • 11th Jul 05, 8:17 AM
    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 :confused:
    • squeaky
    • By squeaky 11th Jul 05, 9:06 AM
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    squeaky
    • #9
    • 11th Jul 05, 9:06 AM
    • #9
    • 11th Jul 05, 9:06 AM
    There's some good tips on cherries, including jam here:-

    http://www.abc.net.au/centralwest/stories/s296276.htm
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    • foreverskint
    • By foreverskint 12th Jul 05, 11:56 AM
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    foreverskint
    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.
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