You will need
    • Thick jam:
    • 1 kg of ripe cherries;
    • 1.5 cups of water;
    • 3 cups of sugar;
    • 1 tablespoon of powder gelatin.
    • The filling for the puffs:
    • 1 package (250 g) frozen cherries, pitted;
    • 1 tablespoon of starch;
    • 10 teaspoons of sugar.
    • Drunk cherry
    • 1 Cup canned cherries;
    • 4 tablespoons of brandy.
    • Candied
    • 1 kg fresh cherries;
    • 3 cups of sugar.
For the preparation of fillings you can use both fresh and frozen or canned cherries. Selection of either option depends on the recipe and personal preferences of the hostess.
Baking good thick jam. Rinse and sort 1 kg of ripe cherries. Remove pits and simmer in 1.5 cups water until tender. Add 3 cups of sugar and simmer for 15 minutes. For more thick you can add to the hot jam with a tablespoon of gelatin powder, stir well and leave to solidify.
Such a filling for open and closed yeast cakes, biscuit rolls, fried pies and donuts.
Going oven fruit puffs, try the other option toppings. Rolled out a square of puff pastry sprinkle with potato starch. On top place a few frozen cherries (not pre-thaw). Sprinkle a teaspoon of sugar, and on top add a little more starch. Roll puff pastry and bake – cherry will retain the juiciness.
Instead of potato starch can I use corn and semolina. The taste of these products in the finished product is not felt.
For the biscuit rolls, muffins and cakes can be cooked drunken cherries. A glass of canned cherries without syrup free from bones, put in a deep plate and pour 4 tablespoons of brandy. Leave for 12 hours. The ready berry can be mixed with butter cream and biscuit crumbs and fill the loaf or a cake or add to dough for baking cupcakes and muffins. Drunken cherry chocolate goes well – the product can be covered with glaze or add it to the cream and cocoa powder.
For filling the baskets of dough and decorating cakes suitable candied cherry. The process of their preparation is quite time-consuming, but the result is impressive. 1 kg fresh cherries, wash, dry, and free from bones. Cover berries with boiling water for five minutes. Remove and Pat dry. The water from the berries, pour into a saucepan, add 1 ,5 cups of sugar, stirring with a wooden spoon, bring to the boil and complete dissolution of sugar. Cover the cherries with the hot syrup and leave in the warm for a day.
Remove the berries, spread on a baking sheet. The syrup in which they rested, again pour it in a pan, add 100 g sugar and boil, stirring with a spoon. Pour the berries and leave for another 24 hours. Remove the cherries and dry on a baking sheet. Repeat the whole process three times. Then finished candied dry for several days. You can use them for stuffing immediately after cooking or store in a cardboard box layered with paper.