Cherry Caramel Sauce Food

EASY CHERRY SAUCE

Steps:

• In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
• Place over medium heat and whisk constantly until the mixture starts to thicken.
• Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
• Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.

CHERRY SAUCE

Steps:

• Combine sugar, cornstarch and salt in a saucepan.
• Stir in water.
• Add the cherries and cook until thick and bubbly.

CHERRY SAUCE

Steps:

• Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream.

CHERRY CARAMEL CHEESECAKE

Steps:

• Preheat the oven to 350 and grease a springform pan.
• Crush the graham crackers until fine.
• Stir together the graham crackers, salt, brown sugar, and melted butter.
• Press the crust into the greased pan using a small glass or measuring cup.
• Bake for 15 minutes, cool completely.
• Put the cherry juice and lemon juice into a small saucepan.
• Bring to a simmer over medium heat.
• In a separate bowl, stir together the cornstarch and water until there are no clumps.
• Stir the cornstarch slurry into the cherry juice.
• Continue to cook until it is thick enough to coat the back of a wooden spoon. Set aside.
• In a medium saucepan, add the sugar, karo, and water. Stir it around so that all of the sugar is coated with water.
• Cook over medium heat until the sugar is dissolved and it starts to bubble around the edges.
• Cover with a lid for three minutes.
• Continue to cook until the caramel reaches a dark amber color.
• Remove from the heat for 30 seconds.
• Slowly stir in the heavy cream until incorporated.
• Stir in the butter, then the cherry jam. Set aside to cool.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium for 5 minutes.
• In a separate bowl, whisk together the flour, sugar, and salt.
• Add the flour mixture to the cream cheese and mix to incorporate.
• Add the vanilla and sour cream, mix to combine.
• Add the eggs, one at a time, until incorporated.
• Be sure to scrape down the bottom and sides of the bowl several times throughout the process to ensure the cheesecake is free of lumps.
• Pour the cheesecake batter into the cooled crust.
• Swirl the cherry caramel into the cheesecake batter.
• Wrap the springform pan with a slow cooker liner and then foil to prevent any leaking.
• Place cheesecake into a water bath and bake at 350 for 45 minutes.
• Reduce the oven temperature to 325 and continue to bake the cheesecake until set, an additional 45-55 minutes.
• Crack the oven door and let the cheesecake cool in the oven for 1 hour.
• Refrigerate overnight. Top with whipped cream and cherries before serving.
• Add all the ingredients to a cold glass bowl and whisk until you reach your desired consistency.
• You may also use a hand or stand mixer for this!

CREAMY CARAMEL SAUCE

Steps:

• Heat a saucepan of water and place a whisk in it.
• Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.
• Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
• As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
• Add the cream to the caramel. It will bubble up vigorously, so be careful.
• Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.

ICE CREAM SUNDAE

Steps:

• Add ice cream to a bowl.
• Add chocolate ganache drizzled over ice cream.
• Add caramel sauce drizzled over ice cream.
• Top with whipped cream.
• Add cherry over whipped cream.
• Sprinkle peanuts over entire dish.

EASY BAKED CHERRY CHEESECAKE

Steps:

• Preheat the oven to 160C / 320F / 140C fan forced. Grease and line an 8 inch round spring form tin with baking paper.
• Blend the biscuits to crumbs (if you don't have a blender, put the biscuits in a bag and crush them with a rolling pin)
• Add the melted butter, cinnamon & ginger and mix well.
• Press firmly into the bottom of the prepared tin using the bottom of a glass. Bake for 10 minutes while making the filling.
• Using a handheld beater or stand mixer and the beater attachment, beat the cream cheese on low-med speed for about 2 minutes until smooth. Scrape down the sides of the bowl as required.
• Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
• Add the eggs and extra yolk, one at a time beating until each is well incorporated.
• Add the sour cream, salt, lemon juice and zest and beat until combined.
• Pour the filling over the top of the biscuit base and smooth the top.
• Place a dish or cake tin filled with warm water on the bottom shelf of the oven. Then place the cheesecake onto a separate baking tin (to catch any butter that might leak out in cooking) and place in the middle shelf of the oven. Bake for 55-65 minutes.
• Turn the oven off and let the cheesecake cool in the oven for half an hour with the door closed, then open the door and let it cool for a further 1/2 an hour before removing it. Let it cool to room temperature, then transfer to the fridge.
• Once cool, top with cherry sauce and serve.

CARAMEL SAUCE

Steps:

• In a heavy saucepan, stir together granulated sugar, corn syrup, and water. Stir until combined.
• Place the saucepan over medium heat and bring the mixture to a simmer. During this time, stir the mixture to ensure that the sugar dissolves evenly and completely as it heats.
• Use a pastry brush dipped in water to wash down the sides of the pan, making sure that no sugar crystals remain stuck to the pan above the line of the mixture.
• Once the mixture comes to a simmer and the pan has been washed down, do not stir any longer.
• Place a candy thermometer in the sugar mixture and monitor it as it heats until the color turns amber and the candy thermometer has reached about 355-360°F.
• Remove the caramelized sugar from the heat and slowly stir in the cream, taking care as the mixture will splatter.
• Stir in the vanilla extract and then the pieces of butter, 2 tablespoons at a time.
• Cool to room temperature.

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.

ICE CREAM WITH CHERRY CARAMEL SAUCE

Steps:

• Combine the sugar, corn syrup, a pinch of salt, and 1/4 cup water in a heavy-duty 4-quart saucepan. Cook over medium heat, whisking frequently, until the sugar is dissolved, 4 to 5 minutes. Raise the heat to high and bring to a boil, brushing down the sides of the pan with a damp pastry brush to dissolve any sugar crystals. Boil, without whisking, until the mixture begins to color. Continue to cook, swirling the pan for even caramelization, until the caramel turns dark brown, about 7 minutes.
• Immediately remove the saucepan from the heat. Quickly add the cherries and cream-be careful, the mixture will spatter. Set the saucepan over low heat and cook, whisking constantly, until the caramel is completely fluid with no lumps, about 2 minutes. Remove the pan from the heat and whisk to cool for a couple of minutes.
• Scoop the ice cream into bowls, top with the sauce, and serve immediately.

BAKED APPLES WITH DRIED CHERRIES AND MAPLE CARAMEL SAUCE

Steps:

• Combine cherries and cherry brandy in bowl. Let stand until cherries plump, at least 20 minutes and up to 2 hours.
• Preheat oven to 350° F. Using melon baller, hollow center of each apple half. Arrange apples cut side up in glass baking dish. Fill centers with cherry mixture, dividing evenly. Combine brown sugar, maple syrup and butter in heavy small saucepan. Bring to simmer, stirring until melted. Drizzle sauce over and around apples. Bake apples until tender, basting frequently with sauce, about 55 minutes. Arrange apples on plates. Place scoop of frozen yogurt alongside. Drizzle sauce over and serve.

CHERRY CARAMEL SAUCE RECIPE

Steps:

• Combine the whole cherries and 1/4 C of the water in a medium saucepan. Bring to a simmer over medium heat and mash around for awhile, a good 20 minutes, until the cherries have yielded their juice and the fruit has softened. Strain into a medium bowl; strain out just the pits for a fruit-filled sauce, or strain out all the solids if you are a creamy peanut butter type of person. Stir in the orange juice and pinch of salt. In a small saucepan combine the sugar and remaining 1/4 C water. Bring to a boil over high heat, watching carefully until the mixture caramelizes and takes on a rich amber color. Remove from heat immediately. Stir in the butter (carefully, it will sputter), then stir into the cherry mixture. Chill until needed, up to a week. Makes about 1 pint.