Cherries With Kirsch And Sorbet Food

CHERRY SHERBET

Cherry Sherbet image

I have so many things to say today. Please brace yourself.

Time 2h

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 c. Fresh Or Frozen Cherries, Pitted.
1 c. Sugar
1 1/2 c. Whole Milk
1 tbsp. Heavy Cream
1 tbsp. Cherry Booze (such As Kirsch) Or Clear Rum
Juice Of 1 Lemon

Steps:

Add cherries to a saucepan with sugar. Bring to a slow boil and cook until cherries are soft and liquid is syrupy. Cool to room temperature.Add cherries and juice to a blender or food processor. Blend until smoooth, stopping short of totally liquefying it if you'd like a little pulp. Add milk, cream, booze, and lemon juice and blend briefly.Freeze according to your ice cream maker's instructions, then transfer to an airtight freezer container and freeze for at least 24 hours before serving. Scoop into a pretty glass and serve. If you're feeling dangerous, mix with a little cold white wine for a delicious "milkshake." Just don't tell anyone I told you to do that.

CHERRIES WITH KIRSCH AND SORBET

Cherries with Kirsch and Sorbet image

Use this simple recipe to add sparkle to favorite fruits and sorbets.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 4

Ingredients

1 pound fresh Bing cherries, halved and pitted
2 tablespoons kirsch
2 tablespoons sugar
1 pint lemon sorbet

Steps:

In a small bowl, toss together cherries, kirsch, and sugar. Let stand until cherries soften and become juicy, about 1 hour.
Place a large scoop of sorbet in each of four chilled wine goblets or dessert glasses. Spoon cherries over, and serve immediately.

CHERRIES CREPE SOUFFLE

Cherries Crepe Souffle image

Provided by Food Network

Categories dessert

Time 2h40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 sticks (16 tablespoons) unsalted butter at room temperature, plus additional for cooking crepes
1/2 cup all-purpose flour
2 large eggs, plus 1 large egg yolk
1 cup whole milk
7 tablespoons kirsch or brandy
1/2 cup confectioners' sugar
2 cups ripe cherries, pitted
1/4 cups sugar
Cherry Sorbet, recipe follows
4 cups ripe cherries, pitted
4 cups water
1/2 lemon, juiced
1 1/4 cups sugar
1 tablespoon corn syrup

Steps:

To make the crepes: In a small saucepan on medium-low heat, cook 1/2 stick of butter until it slightly brown. In a standing mixer, put in flour, eggs, egg yolk, milk and 3 tablespoons kirsch, beat well on medium speed until just combined. Strain mixture through a fine strainer. Add the brown butter to this mixture, combine well and leave it to rest in the refrigerator for 2 hours. In a preheated 8-inch skillet, brush with a little melted butter and pour in 1/4 cup of crepe batter. Swirl the skillet around and coat it well with batter and pour excess back into batter mixture. Cook crepes until lightly brown, about 1 to 2 minutes per side. Hold aside at room temperature
To make the crepe filling: In a standing mixer, cream 1 stick of butter with confectioners sugar on medium speed until well combined. Add 2 tablespoons kirsch, mix for another 30 seconds. Transfer to a bowl and keep in refrigerator.
In a medium skillet, melt remaining 1/2 stick of butter on medium heat and cook remaining 2 cups of cherries, coat well with butter. Add 1/4 cup sugar and cook, until slightly soft, about 2 to 5 minutes depending on cherry size. Then add 2 tablespoons of kirsch, remove the skillet from the stove top and ignite to flambe the cherries. Allow the flame to burn out the alcohol.
Preheat oven to 170 degrees F. Spread each crepe with a tablespoon of crepe filling. Roll the crepe and sides in like a spring roll. Place 2 crepes in the middle of each serving plate, warm in oven for 5 minutes. To serve, garnish with some of the cooked cherries and a scoop of the Cherry Sorbet.
In a medium saucepan, combine cherries with water and lemon, bring to a boil and simmer on low heat for 10 minutes. Add sugar, stir to dissolve and cook for another 15 minutes. Then add the corn syrup and allow to cool before pouring mixture into the ice cream machine. In the machine, bring mixture to soft to firm consistency and keep in freezer.

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Put cherries in a small saucepan. Add 1/4 cup water and bring to a boil over high heat. Lower heat to medium and cook, stirring, until cherries have released their juice and pulp has softened.
Transfer cherry mixture to a blender and pulse 3 or 4 times to purée fruit pieces. Pour through a strainer into a medium heatproof bowl, using the back of a ladle to push any juice and purée through. Discard solids. Add sugar to hot liquid and stir until sugar has dissolved completely. Cover and chill for at least 1 hour.
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In a medium saucepan, combine the cherries, water, sugar and lemon juice. Cook over medium heat, stirring occasionally, until the cherries are very soft and start to release their juices, about 10 to 15 minutes. Remove from the heat and let cool to room temperature.
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Put cherries in a small saucepan. Add 1/4 cup water and bring to a boil over high heat. Lower heat to medium and cook, stirring, until cherries have released their juice and pulp has softened.
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