Best Cherry Apple Sauce Recipes

RUSTIC APPLE AND DRIED CHERRY GALETTE WITH CRèME FRAîCHE AND CARAMEL SAUCE

Steps:

• For crust:
• Mix flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)
• For filling:
• Melt butter in large nonstick skillet over medium heat. Add apples to skillet; sprinkle 3 tablespoons sugar over. Sauté until apples are golden and begin to soften, about 8 minutes. Add dried cherries and cinnamon and stir 30 seconds. Remove from heat and cool completely.
• Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet. Arrange apple mixture atop dough, leaving 3-inch border. Fold edge of dough over apple mixture, pinching to seal any cracks in dough. Sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge.
• Bake galette 15 minutes. Increase oven temperature to 375°F. Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer. Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes. Serve warm with Crème Fraîche and Caramel Sauce.

CHERRY-APPLE SAUCE

Steps:

• Combine apple pieces and unsweetened apple juice in heavy large saucepan. Bring to boil, stirring occasionally. Cover, reduce heat to low and simmer until apples are very tender, stirring occasionally, about 15 minutes. Remove from heat. Mix in cherry preserves. Using potato masher or fork, mash mixture to chunky puree. (Sauce can be prepared up to 2 days ahead. Cover and refrigerate.) Serve hot or cold.

APPLE AND DRIED-CHERRY GALETTE WITH RICH CARAMEL SAUCE

Steps:

• FOR CRUST: Blend flour and salt in processor. Add butter; using on/off turns, cut in until coarse meal forms. Add 3 Tbsp. ice water. Blend until moist clumps from, adding more water by tsp. if dough is dry. Gather into ball; flatten into disk. Wrap and chill at least 30 minutes and up to 1 day. FOR APPLE FILLING: Melt butter in large nonstick skillet over medium heat. Add apples; sprinkle with 3 Tbsp. sugar. Saute until apples are golden and beginning to soften, about 20 minutes. Stir in cherries and cinnamon. Cool. Preheat oven to 375°F. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with dough to rimless baking sheet. Arrange apple filling in center 6 inches of dough, leaving 3-inch plain border. Fold border over filling, pleating gently and pinching together any cracks in dough to seal. Sprinkle filling and dough border with 2 Tbsp. sugar. Bake galette until crust is golden and apples are tender, about 40 minutes. Cool galette 15 minutes on sheet. Slide long knife under galette to loosen from parchment; slide onto platter. Serve with warm crème fraîche and caramel sauce.

RUSSIAN WALNUT-CHERRY LATKES WITH CHERRY-APPLE SAUCE

Steps:

• Place cherries in small bowl with enough hot water to cover; soak until plumped, about 10 minutes. Drain. Set aside.
• Blend both cheeses, egg yolks, and vanilla extract in processor just until smooth, about 30 seconds. Add flour, sugar, and salt and mix in, using on/off turns, just until blended. Transfer batter to large bowl. Mix in reserved cherries and chopped walnuts.
• Using electric mixer, beat egg whites in large bowl until stiff but not dry. Gently fold whites into batter in 3 additions.
• Melt 1 tablespoon butter with 1 tablespoon oil in heavy large nonstick skillet over medium heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into skillet and spread to 2 1/2-inch rounds. Cook until bottoms are golden, about 1 1/2 minutes per side. Using slotted spatula, transfer latkes to plates. Add more butter and oil as necessary and allow to get hot before adding more batter. Serve immediately with Cherry-Apple Sauce .

BEEF TENDERLOIN WITH APPLE-CHERRY PAN SAUCE

Steps:

• Let roast stand at room temperature 30 minutes. Preheat oven to 400*F. Season with salt and pepper. Heat oil in an extra-large oven going skillet over medium-high heat. Add roast. Sear about 8 minutes, turning to brown on all sides. Transfer skillet to oven. Roast about 40 minutes to desired doneness (125*F for rare; 135*F for mediu-rare). Remove from oven. Transfer roast to a pan with sides; cover with foil.
• Place skillet on stove while roast rests. If necessary, add 1 Tbsp canola oil to drippings in skillet. Add shallots; cook over medium about 3 minutes or until tender, stirring occasionally. . Add broth and vinegar toskillet, stirring to loosen browned bits. Bring to boiling; reduce heat. Boil gently, uncovered, 3 minutes. Stir in apples, cherries, brown sugar, and mustard. Cook 3 mnutes or until apples are tender, stirring occasionally. Stir in thyme. Season with salt and pepper.
• Add any juices from roast to sauce. Slice roast and serve with sauce.