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Fresh Cherry Sauce & Very Cherry Tres Leche Cake

Cherries are delightful. This week I found 11 pounds of cherries for $16. I think that I’ve finally figured out how to pit them. I used the tip of the vegetable peeler. Using the sharp-rounded tip to poke through the cherry’s top, then once under the pit gently scoop up to remove it — it’s all in the wrist. With a little practice, 6 cups of cherries can be pitted in 8.5 minutes. I recommend wearing an apron to catch splatters and gloves if you don’t want stained hands. The work is messy, but worth your time.

I plan on freezing most of the cherries, whole and pitted, but I wanted to make a quick cherry sauce that I could also freeze. This Fresh Cherry Sauce combines cherries, orange juice, and zest. It’s a quick cook once you’ve pitted your cherries. You could serve it on crepes, waffles, sundaes, or in place of canned cherry pie filling in assorted dessert recipes (if thickened).

A recent gathering brought another opportunity to share the 11-pounds. Cherry dessert anyone? I chose to modify my Salted Caramel Tres Leche Cake to a cherry version, using the Fresh Cherry Sauce. Pretty tasty.

Fresh Cherry Sauce

Ingredients

(c=cup, T=tablespoon, t=teaspoon)
1 c sugar
2 T cornstarch
1/2 c water
1/2 c orange juice (I used the juice of 1 orange)
6 c sweet fresh cherries, pitted
1/2 t orange zest (I used the zest from one orange – 1/2 teaspoon or so)

Directions

Zest orange and then juice it. Off of heat, in a medium sauce pan, combine sugar and cornstarch. While whisking, add 1/2 cup water and orange juice until well mixed. Add 2 cups cherries and using a submersible hand blender, puree cherries. (If you don’t have a hand blender, use a potato masher to mash cherries.) Turn heat to medium and add remaining 4 cups cherries and orange zest; bring to boil and simmer 10 minutes, until thickened.

Very Cherry Tres Leche Cake

Ingredients

(c=cup, T=tablespoon, t=teaspoon)
1/2 c (1 stick) butter, melted and cooled, plus more for baking dish
1-1/2 c all-purpose flour
1 t baking powder
1/2 t coarse salt
5 large eggs
1 c sugar, divided (3/4 c with eggs, 1/4 c with whipping cream)
1 t pure vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 c milk
2-1/2 c Fresh Cherry Sauce, pureed (see recipe above)
2 c heavy cream (or Cool Whip)
For Garnish: 3/4 pitted cherries, halved and 1/2 c cherry sauce for drizzling on top

Directions

1. Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in (cooled) melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through. (If you use a metal baking pan, keep a close eye on the cake — it will be done in about half the time.)
2. In a medium bowl, whisk together condensed, evaporated milk and milk. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Next pour pureed 1-1/2 cup pureed Fresh Cherry Sauce on top and let cool to room temperature, about 1 hour. Chill until cold.
3. Whip heavy whipping cream and 1/4 cup sugar to medium peaks. Spread whipped cream evenly over cooled cake. (If using Cool Whip, spread carefully over the cherry sauce).
4. Before serving, garnish with pitted, halved cherries and serve with 1 cup remaining cherry sauce.
© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material (text and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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Comments
One Response to “Fresh Cherry Sauce & Very Cherry Tres Leche Cake”
  1. Sherri Lee says:

    Beautiful! And you’re going to have to teach me how to pit cherries!

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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