Post by Loupy on Aug 15, 2012 13:39:47 GMT -7
Amaretto-Soaked White Chocolate Cherries
By: Taryn
formalfringe.com/
makes 40
Ingredients:
40 fresh unpitted cherries (cherries with pits works fine, too)
750 mL bottle of amaretto
12 ounces white chocolate chips
Vegetable oil
Instructions:
With a knife, make small ¼-inch cuts into each cherry.
Place the cherries into mason jars, filling each jar about ¾ of the way full. Fill each jar with amaretto to just cover the cherries.
Close each jar securely, and shake gently for 10 seconds before placing into the refrigerator.
Let cherries soak for at last overnight, up to 48 hours.
Strain the cherry mixture (you can reserve the slightly cherry-flavored amaretto for cocktails) into a colander.
Pat down each cherry with a paper towel or cloth until each one is dry.
Melt some of the white chocolate chips in the microwave, adding vegetable oil as needed.
Stir well to create a chocolate coating.
By its stem, dip each cherry into the white chocolate coating.
Let excess chocolate drip off before placing the cherries on to a baking sheet lined with parchment paper.
Refrigerate to set for at least 15 minutes before serving.
Keeps best in the fridge for up to 1 day.
Note: This is a really strange tip that somebody passed on to me once: Cut a small “X” shape in the bottom of the cherry with a sharp knife, then take a pair of clean (I used brand new ones) needlenose pliers and yank the pit out gently. It really works like a charm! I think cherries are so elegant with the stems still on.
What about dark chocolate instead of white? Oh I’m sure it would go wonderfully with dark chocolate. FYI, the vegetable oil is there only to thin out the melted chocolate and make it better for dipping. If you used chocolate candy coating or “dipping chocolate,” you wouldn’t need the oil at all. I would melt your dark chocolate and add the veggie oil until it’s thin enough to dip in.
© 2010-2011 Formal Fringe. All Rights Reserved.
By: Taryn
formalfringe.com/
makes 40
Ingredients:
40 fresh unpitted cherries (cherries with pits works fine, too)
750 mL bottle of amaretto
12 ounces white chocolate chips
Vegetable oil
Instructions:
With a knife, make small ¼-inch cuts into each cherry.
Place the cherries into mason jars, filling each jar about ¾ of the way full. Fill each jar with amaretto to just cover the cherries.
Close each jar securely, and shake gently for 10 seconds before placing into the refrigerator.
Let cherries soak for at last overnight, up to 48 hours.
Strain the cherry mixture (you can reserve the slightly cherry-flavored amaretto for cocktails) into a colander.
Pat down each cherry with a paper towel or cloth until each one is dry.
Melt some of the white chocolate chips in the microwave, adding vegetable oil as needed.
Stir well to create a chocolate coating.
By its stem, dip each cherry into the white chocolate coating.
Let excess chocolate drip off before placing the cherries on to a baking sheet lined with parchment paper.
Refrigerate to set for at least 15 minutes before serving.
Keeps best in the fridge for up to 1 day.
Note: This is a really strange tip that somebody passed on to me once: Cut a small “X” shape in the bottom of the cherry with a sharp knife, then take a pair of clean (I used brand new ones) needlenose pliers and yank the pit out gently. It really works like a charm! I think cherries are so elegant with the stems still on.
What about dark chocolate instead of white? Oh I’m sure it would go wonderfully with dark chocolate. FYI, the vegetable oil is there only to thin out the melted chocolate and make it better for dipping. If you used chocolate candy coating or “dipping chocolate,” you wouldn’t need the oil at all. I would melt your dark chocolate and add the veggie oil until it’s thin enough to dip in.
© 2010-2011 Formal Fringe. All Rights Reserved.
