Delicious cherry filling is an ideal addition to pies, tarts, pancakes and muffins. The filling can be prepared both from fresh and frozen berries, and thanks to the variety of recipes the berry harvest will not be wasted, but will delight you with a new taste every day.
Cherry pie filling
Ingredients:
- fresh cherries - 1 kg;
- lemon juice - to taste;
- starch - 2 tbsp. spoons;
- sugar - 100 g;
- vanilla - 1 pod;
- kirsch - 1 tbsp. a spoon.
Preparation
Fresh cherries are peeled and sprinkled with lemon juice. In a small bowl, mix the starch with 2 tablespoons of water.
We put sugar into a thick-walled frying pan and add vanilla seeds. As soon as the sugar melts and turns into golden caramel, we mix it with berries and kirsch. When the berries are allowed to juice, the syrup will become fluid and fragrant. Mix the syrup and berries with starch and boil the mixture until thick (syrup should cover the spoon with an even layer).
The cherry filling with starch is ideal for cooking both open and closed pies and tarts from any kind of dough.
Filling from dried cherries for pies
Ingredients:
- dried cherries - 1 item;
- sugar - 1/4 of the item;
- lemon juice - 1 tbsp. a spoon;
- ground cinnamon - 1/2 tsp;
- frozen cherry - 500 g;
- butter - 1 tbsp. a spoon;
- starch - 2 1/2 tsp.
- vanilla extract - 2 1/2 tsp.
Preparation
In the saucepan, put the dried cherries, fill them with sugar, pour the juice, add cinnamon and cook for 3-4 minutes until the sugar melts. Then add the frozen cherries, a little oil and vanilla, carefully mix everything and boil so that the liquid is almost gone. Mix berry stuffing with starch and lightly cool it before use.
Such a cherry filling can be prepared not only from frozen, but also from fresh berries.
Cherry filling for pancakes
Ingredients:
- pomegranate juice - 1/3 of a century;
- cherry juice - 1/2 tbsp .;
- starch - 1 tbsp. a spoon;
- sugar - 2 tsp.
- cherry - 600 g.
Preparation
Mix the cherry and pomegranate juice in the saucepan, after which add sugar and starch to them. Boil the juice on low heat for 5-6 minutes, until thick. Add cherries to the syrup, previously peeled from the stone and continue to boil the syrup until it becomes thick enough to cover the spoon in an even layer. Before use, cherry filling should be slightly cooled.