Cherry Cheesecake is one of my favorite desserts. It is quick and convenient to purchase a can of cherry filling/topping from the grocery store. However, instead of heading to the baking aisle, go directly to produce and buy cherries. Making a cherry - or any fruit topping - is easy. My family does not like overly sweet desserts, so you may need to add more sugar based on the preferences of your family.
Ingredients
2C fresh cherries, pitted and halved
1/2C water
1/4C to 1/2C sugar
2T corn starch
Directions
Remove the stems from the cherries. Cut each cherry in half. Separate the halves, placing the one without the pit in a bowl. Take the half with the pit and remove it using a cherry pitter. The easiest way to do this is to take a paperclip and bend it so that you end up with two hooks. Use one hook to scoop out the seed. I used a the wire handle removed from a small binder clip as my tool.
Place the chopped cherries and 1/4C water in a sauce pan. Over medium-high heat, stir continuously for about 10 minutes. The boiling will break down the cherries and the mixture will begin to resemble a sauce. Add the sugar. Continue to stir and cook for a couple of minutes. In a small bowl, combine the corn starch and remaining 1/4C water. Mix well with a small, wire whisk. Add this mixture to the cherry mixture and cook, stirring continuously, until your sauce thickens.
If using the topping for pancakes or waffles, serve warm. If you are planning to place atop a cheesecake, let the topping cool before using.
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