Step 1: prepare the cherries.
To begin, place the cherries in a colander and rinse thoroughly under running water to remove any dirt.
Then we free each berry from the seed. It’s good if you have a special kitchen device for these purposes, but if not, then cut the cherry in half over a small deep plate with a sharp knife so that the flowing juice gets into the plate, remove the pit and put the berry on the plate. Set the processed cherries aside.
Step 2: dilute the starch.
Pour the required amount of boiled water into the glass, either cold or lukewarm, but not hot. Gently pour in the cornstarch and stir until it dissolves within a few minutes.
Step 3: cook the sauce.
Turn the stove temperature to between medium and low and place a pan on the burner. Pour diluted starch, cherries and sugar into it to taste.
While constantly stirring with a kitchen spatula, bring the liquid to a boil, then reduce the stove temperature to a low level and cook the sauce for 8 - 10 minutes. During this time, the sugar grains should completely dissolve and the sauce itself should thicken.
After the required time has passed, turn off the heat, close the pan with a lid and leave the sauce to cool.
Step 4: Serve the sweet cherry sauce.
Ready cherry sauce is served at room temperature. They can be used to complement various baked goods or desserts, such as pancakes, cheesecakes, homemade cottage cheese, pies or cakes. For a more impressive serving, pour the sauce into a gravy boat and invite everyone to the table to enjoy hot tea and berry sweetness!
Bon appetit!
For more flavor, you can add vanilla or almond extract to the sauce.
If you don't have cornstarch, then you can replace it with potato starch, but in smaller quantities. For this recipe, half a teaspoon is enough.
In order to obtain a homogeneous, smooth sauce, after cooking the cherry juice must be strained either through cheesecloth or through a sieve.
If you add a few strawberries or raspberries to the cherries, the taste of the sauce will be deeper and richer.
I have long and dearly loved this chocolate sauce with a slight sourness from cherries. It makes many desserts better and richer.
You can “play” with flavors and add, for example, cinnamon or cardamom instead of ginger. And sugar can be replaced with honey or maple syrup for a caramel flavor. And if you use milk chocolate and not bitter chocolate, then you don’t have to add sugar at all.
And another pleasant point is the speed of preparing the sauce.
To prepare chocolate-cherry sauce for desserts, you don’t have to defrost the cherries, as long as they are already pitted.
Coarsely chop the chocolate with a knife or use chocolate drops (confectionery chocolate).
Place cherries in a saucepan, add sugar, vanilla and ginger. Add a couple of tablespoons of water here (from the total volume). Over medium heat, bring the cherries to a boil and simmer for 3-5 minutes or until the sugar is completely dissolved.
During this time, the cherries will completely defrost and release a sufficient amount of juice, which needs to be thickened with starch. So, dilute the starch in the remaining water and pour it into a saucepan, constantly stirring the cherries. Bring the sauce to a boil again and simmer over low heat until thickened. Once the mixture has thickened, remove the saucepan from the heat and add dark chocolate.
The heat from the sauce is enough to melt the chocolate. Stir until the chocolate is completely dissolved in the mixture.
Cherry chocolate dessert sauce is ready to serve. It can be served hot, warm or cold, it all depends on the dessert for which the sauce is prepared.
I served the sauce warm with homemade Liege waffles.
By the way, after cooling, the sauce will become even thicker due to the large amount of chocolate.
Bon appetit!
Whisk eggs with milk, add salt, sugar, and add vegetable oil. Mix the resulting mass thoroughly, add the sifted flour. And mix the dough again, it should become homogeneous (without lumps), with a consistency like liquid sour cream. Leave the dough for 15-20 minutes, then fry thin pancakes on both sides until golden brown in a heated frying pan, greased with vegetable oil.
To prepare the sauce, put cherries and sugar in a saucepan, pour in half a glass of water.
Bring the sauce to a boil and simmer for a couple of minutes.
Dilute the starch in a small amount of water, add to the sauce, mix thoroughly and cook for another 2-3 minutes. The sauce should thicken a little. Remove from heat and puree in a blender until smooth. Let the cherry sauce cool and place in the refrigerator for 10 minutes.
Appetizing, thin pancakes served with chilled cherry sauce will definitely please your loved ones.
Cheesecakes with sweet cherry sauce are a great start to a new day. With the advent of frozen berries in my life, I learned to get real pleasure from the combination of cottage cheese with berry sauces, gravies and other luxuries that were previously available only in the middle of summer. Now I am not afraid of snowy January, harsh February, or March with its vitamin deficiencies. Because the bag is filled to the brim with vitamins. Blackberries and... are waiting in the wings. And blueberries in the freezer retain their beneficial properties for many months.
And cheesecakes with berry sauces turn out much tastier than with sour cream. By the way, if you do not have much experience in making cheesecakes, keep in mind that:
- the most delicious cheesecakes are made from 9% store-bought or dry homemade cottage cheese;
- you need to take the freshest possible cottage cheese with a short shelf life;
- do not put the whole egg into the dough, but only the yolk - then the cheesecakes will turn out softer;
- for 200 grams of cottage cheese add 1 tablespoon of flour;
- It’s better not to add sugar to the dough, but to serve the cheesecakes with something sweet.
Ingredients for 4 servings
For cheesecakes:
- 400 grams of cottage cheese;
- 2 tablespoons of wheat flour into the dough + breading;
- 2 chicken yolks from home eggs;
- vegetable oil for frying.
For the sauce:
- 200 grams frozen pitted cherries
- 3 tablespoons sugar
- 1 tablespoon starch.
Preparation
Mash the cottage cheese with a fork, or you can simply knead the lumps with your hands. Add chicken egg yolks to it and mix thoroughly. The mass should become slightly airy. Do not add baking soda or baking powder under any circumstances.
Add 2 level tablespoons of sifted wheat flour to the curd-egg mixture. Mix thoroughly. Even if the dough does not seem dense enough, there is no need to add more flour. Just stir it properly again.
Divide the mass into 8 parts, roll them into tight balls, without cracks. Pour 2 tablespoons of flour for breading into a separate (dry and clean) plate. Drop the balls into flour one at a time, flatten, and roll in flour on both sides. Shake off excess and fry in vegetable oil until golden brown. Use a non-stick frying pan and odorless refined oil.
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