Best Cherry Almond Preserves Recipes
FLOURLESS CHOCOLATE-ALMOND TORTE WITH CHERRY PRESERVES AND KIRSCH MERINGUE
Almonds add texture to this rich chocolate dessert, while a cloud of meringue adds an ethereal element to each dense bite. Cherries figure in at every level, thanks to kirsch liqueur and a smear of preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make the cake: Butter a 9-inch springform pan. Whisk together cocoa and boiling water until cocoa dissolves and mixture is smooth. Stir in kirsch.
- Beat butter and 1 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg yolks, 1 at a time, scraping down sides of bowl between additions. Add cocoa mixture and almonds, and beat until combined. Transfer to a large bowl.
- Whisk egg whites and 1/2 teaspoon salt in the clean bowl of a mixer on medium-high speed until soft peaks form. With machine running, add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Fold one-quarter of the whites into batter, then fold in remaining whites.
- Pour batter into pan, and transfer to a baking sheet. Bake for 30 minutes. Remove from oven, and cover cake with parchment-lined foil. Bake until a toothpick inserted into the center comes out clean, about 30 minutes more. Transfer to a wire rack, and let cool for 45 minutes. Run a knife or an offset spatula around edge of cake to loosen, and release sides of pan to remove.
- Make the meringue: Whisk egg whites and sugar in a clean heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is hot to the touch, about 3 minutes. Whisk on medium speed until soft peaks form. Whisk in kirsch. Whisk until stiff peaks form.
- Spread cherry preserves on top of cake. Spread meringue over preserves using an offset spatula, making decorative swirls. Caramelize peaks of meringue using a handheld kitchen torch or under the broiler.
CHERRY ALMOND PRESERVES
This recipe came from my mother-in-law. It's very old-fashioned-in fact, the friend who gave it to her used to cook it up on an old wood stove. With all the cherry orchards here in Bitterroot Valley, I make two batches of these preserves each summer. (I get the cherries from a nearby cannery by the gallons!) My family likes them on fresh bread, muffins, pancakes and even ice cream-the consistency's similar to a topping. I have to be careful, though, and ration the jars out or they'd be the first thing to disappear from the root cellar! Both my husband and I serve as 4-H leaders. We have three children-girls 16 and 14 and a son who's 12.
Provided by Taste of Home
Time 45m
Yield 11 half-pints.
Number Of Ingredients 5
Steps:
- In a stockpot, bring cherries and water to a boil; boil 15 minutes. , Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil 4 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in extract. Ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
CHERRY ALMOND PRESERVES
Number Of Ingredients 5
Steps:
- In a large kettle, bring the cherries and water to a boil boil for 15 minutes. Add sugar and bring to a full rolling boil, stirring constantly. Boil for 4 minutes. Stir in pectin return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat stir in extract. Skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process 15 minutes in a boiling-water bath.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
RAINIER CHERRY ALMOND PRESERVES - FOOD IN JARS
I don't often can with Rainier cherries because they are fragile and expensive (and truly, I love eating them without any embellishments). However, I managed to get out to Rowand's Farm in New Jersey this year while there were still some in the trees and picked enough that I felt okay about surrendering a few [...]
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Prepare a boiling water bath canner and enough jars to hold five half pints (the yield will be somewhere between 4 and 5 half pints).
- Place the pitted cherries in a pan that holds at least five quarts (these cherries will foam a lot) and add the sugar and lemon juice. Stir to help the sugar dissolve.
- Once the contents of the pan look juicy, place it on the stove over high heat.
- Bring the cherries and their liquid to a boil and let them cook at a good clip for 5 to 6 minutes, until cherries soften a little and the liquid in the pan as thickened a bit. Add the almond extract.
- Remove pan from heat, funnel cherries and syrup into prepared jars, leaving 1/2 inch headspace. Use a wooden chopstick to remove any trapped air bubbles and adjust the headspace as is necessary. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
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