Cherry Berry Fruit Salad With Kirsch Food

CHERRY BERRY FRUIT SALAD WITH KIRSCH

Steps:

• Measure out ½ cup of reserved syrup from cherries.
• Place berries in a large bowl.
• Pour reserved syrup and kirsch over fruit and toss gently. Cover and refrigerate until ready to serve.

VERY BERRY FRUIT SALAD

Steps:

• Place 6 glasses in the refrigerator.
• In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour.
• Spoon the berries into the chilled glasses. Garnish with a sprig of fresh mint.

BERRIES WITH KIRSCH WITH MINT

Steps:

• Combine fruit in a small mixing bowl, and toss with sugar and kirsch. Refrigerate until needed, at least 1 hour, tossing occasionally. Transfer to a serving bowl, and garnish with torn mint leaves.

CHERRY BERRY CRISP

Steps:

• Preheat oven to 375°.
• Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
• Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
• Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

CHERRY FRUIT SALAD

Steps:

• In a large bowl, combine the blueberries and raspberries. Working over parchment paper, pit the cherries, discard the pits, and add the fruit to the berry mixture. Section the oranges and add them to the bowl.
• Pour the juices that have collected on the paper into the bowl, add the eau de vie, and gently toss. Divide among four bowls and serve.

VERY BERRY FRUIT SALAD

Steps:

• Place 6 dessert glasses in the refrigerator.
• In a large bowl, combine the berries, vinegar and sugar.
• Stir gently.
• Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour.
• Spoon the berries in chilled glasses.
• Garnish with a sprig of fresh mint.