Cherry Filling/Topping

Posted May 20, 2012 by Marc Gottlieb
No more wishing for canned cherry pie filling. This recipe will put those shortcut-abusers to shame.

Posted in : Cuisines :
  • Ready Time : 0 min

Servings

Ingredients

  • 1 kilogram cherries stemmed and pitted
  • 300 grams sugar
  • 1 teaspoon salt
  • 300 mililiters water
  • 2 teaspoons lemon juice fresh
  • 3 teaspoons cornstarch

Directions

  1. Place the cherries, water, salt and sugar into a pot. Heat on medium until simmering.
  2. Cover and cook on low heat for 20 minutes.
  3. Dissolve cornstarch in lemon juice. Raise temperature to high. Add slurry in a thin stream to the pot, stirring until mixture thickens. Remove from heat.

Cool and use as a cherry pie filling or cheesecake topping.

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