Best 2 Cherry Almond Preserves Recipes
Discover the art of preserving summer's bounty with our article on cherry almond preserves. Immerse yourself in the delightful fusion of sweet cherries and nutty almonds, creating a symphony of flavors that will tantalize your taste buds. Learn the secrets of selecting the perfect cherries, preparing them with love, and combining them with sugar, almonds, and a touch of spice to create a delectable spread. This article will guide you through the steps of making cherry almond preserves, providing tips and tricks to ensure success. Prepare to be amazed as we unveil the secrets to a perfect jar of homemade goodness that will elevate your breakfast toast, scones, or desserts to a whole new level.
Here are our top 2 tried and tested recipes!
FLOURLESS CHOCOLATE-ALMOND TORTE WITH CHERRY PRESERVES AND KIRSCH MERINGUE
Almonds add texture to this rich chocolate dessert, while a cloud of meringue adds an ethereal element to each dense bite. Cherries figure in at every level, thanks to kirsch liqueur and a smear of preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make the cake: Butter a 9-inch springform pan. Whisk together cocoa and boiling water until cocoa dissolves and mixture is smooth. Stir in kirsch.
- Beat butter and 1 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg yolks, 1 at a time, scraping down sides of bowl between additions. Add cocoa mixture and almonds, and beat until combined. Transfer to a large bowl.
- Whisk egg whites and 1/2 teaspoon salt in the clean bowl of a mixer on medium-high speed until soft peaks form. With machine running, add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Fold one-quarter of the whites into batter, then fold in remaining whites.
- Pour batter into pan, and transfer to a baking sheet. Bake for 30 minutes. Remove from oven, and cover cake with parchment-lined foil. Bake until a toothpick inserted into the center comes out clean, about 30 minutes more. Transfer to a wire rack, and let cool for 45 minutes. Run a knife or an offset spatula around edge of cake to loosen, and release sides of pan to remove.
- Make the meringue: Whisk egg whites and sugar in a clean heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is hot to the touch, about 3 minutes. Whisk on medium speed until soft peaks form. Whisk in kirsch. Whisk until stiff peaks form.
- Spread cherry preserves on top of cake. Spread meringue over preserves using an offset spatula, making decorative swirls. Caramelize peaks of meringue using a handheld kitchen torch or under the broiler.
CHERRY ALMOND PRESERVES
This recipe came from my mother-in-law. It's very old-fashioned-in fact, the friend who gave it to her used to cook it up on an old wood stove. With all the cherry orchards here in Bitterroot Valley, I make two batches of these preserves each summer. (I get the cherries from a nearby cannery by the gallons!) My family likes them on fresh bread, muffins, pancakes and even ice cream-the consistency's similar to a topping. I have to be careful, though, and ration the jars out or they'd be the first thing to disappear from the root cellar! Both my husband and I serve as 4-H leaders. We have three children-girls 16 and 14 and a son who's 12.
Provided by Taste of Home
Time 45m
Yield 11 half-pints.
Number Of Ingredients 5
Steps:
- In a stockpot, bring cherries and water to a boil; boil 15 minutes. , Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil 4 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in extract. Ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Choose the right cherries: Use fresh, ripe cherries for the best flavor. Avoid cherries that are bruised or have blemishes.
- Prepare the cherries: Wash the cherries and remove the pits. You can use a cherry pitter to make this task easier.
- Use a large pot: You'll need a large pot to make cherry almond preserves. This will give the preserves plenty of room to boil and thicken.
- Cook the preserves over low heat: Bring the preserves to a boil over medium heat, then reduce the heat to low and simmer for about 30 minutes. This will help the preserves to thicken without burning.
- Stir the preserves frequently: Stir the preserves frequently to prevent them from sticking to the bottom of the pot.
- Use a candy thermometer: A candy thermometer is a great way to ensure that the preserves are cooked to the right consistency. The preserves should reach a temperature of 220 degrees Fahrenheit.
- Can the preserves: Once the preserves are cooked, you can can them in jars to store them for later use. Follow the instructions in the recipe for canning the preserves.
Conclusion:
Cherry almond preserves are a delicious and versatile treat that can be enjoyed in many different ways. They can be spread on toast, used as a filling for pies and pastries, or simply eaten by the spoonful. With a little time and effort, you can easily make your own cherry almond preserves at home. So next time you have a batch of fresh cherries, be sure to try making some cherry almond preserves. You won't be disappointed!
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