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Just bought some frozen sour cherries- any dessert ideas?

I'm having people over for a casual dinner tomorrow and was going to make crepes with a coffee creme anglaise for dessert. But then today I came across some frozen sour cherries and decided to make something more original. If possible the recipe should involve chocolate. Anyone have any ideas? (And please, no Black forest cake suggestions)

Thanks hounds

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  1. Where, oh where did you find them? I have only found fresh...and tried freezing them myself, but they don't hold up well.

    some recipes i've found.....though none with chocolate:
    http://www.epicurious.com/recipes/foo...
    http://www.gourmet.com/recipes/2000s/...

    2 Replies
    1. re: homefx1

      Ditto! Where did you find frozen sour cherries? I don't think I have ever seen them for sale.

      As for a suggestion for a recipe, how about Cherries Jubilee?

      1. re: gfr1111

        I live in Montreal, so it might be a bit of a trek for some of you LOL - but I bought the at Aubut. I have also seen them at a newly opened Russian store in NDG.

        You have Trader Joes, we have frozen sour cherries.

    2. I've actually been thinking about how to make a chocolate cherry pie, so maybe I should piggyback on this thread. Chocolate chips in the filling, or a layer of ganache on the bottom before baking? I just don't know.

      For your purposes, why don't you stick with your crepes, but make the crepe batter chocolate (really, just adding cocoa, there are recipes around), make a cherry filling and plate with kirsh-flavored whipped cream and a drizzle of ganache?

      1. Oh, or a chocolate-crusted tart with a cherry filling?

        2 Replies
        1. re: curiousbaker

          Have you done this one?
          I came across a recipe for this type of crust, using a chocolate sable cookie dough for the tart crust.I had no luck with the World Peace cookies which is a sable cookie... hopefully this recipe is better..Would you make a custard filling or strictly cherry? I also thawed so big fat dark bing cherries, and was going to mix some lychee liqueuer (it taste like cherries to me) somehow, in with the filling..

          1. re: chef chicklet

            The chocolate tart dough from Marty Rubin's book of tarts is great. I would have to look it up at home, though. I think a thin pastry cream layer with a thick layer of macerated cherries would be good. Or a whipped ganache, if you really wanted to go for the chocolate thing.

        2. Ludlab!

          Seriously, since we're never going to find the recipe, we should try to reverse engineer it. As you're the professional chef and have the most recent experience of the Real Hungarian Article (my last bite -- at the Coffee Mill -- was probably in or around 1980), I nominate you.

          1. Mix with sugar and brandy on the stove, serve over vanilla icecream.

            1. I'm posting this anyway, even though the original dessert doesn't involve chocolate. I don't remember what edition of Cook's Illustrated it was, but back maybe 3 or 4 years ago, there was this amazing recipe for cherry cobbler. They call for sour cherries, and the trick is to macerate the cherries in red wine (and sugar, of course). The red wine gives it a really rich flavor. Then you add yogurt biscuits to the top and you bake it. I wonder if anyone knows what recipe I'm talking about. . ..

              Anyway, what you could do is make the cherry part, and serve it over brownies or a chocolate cake or something. The cobbler fruit part is not outrageously sweet. If I can find the recipe or a link to it, I'll post it, but sometime when you're not making this dessert, you should make this cherry cobbler. Great stuff.

              1. I think it's this recipe http://www.cooksillustrated.com/login...
                but I don't have an online subscription, so I can't check. The instructions should say macerate in red wine. If not, it's not the one.

                1. Is we talking about visnja/ visne/ wishnia (aka: Prunus cerasus)? I have to agree, they go incredibly well with chocolate; but they are even better as a sorbet (if you insist with the chocolate pairing, serve them alongside chocolate ice cream). My mom who was the laziest cook on earth would add them to the bottom of chocolate pudding cups; this was the only dessert she ever made. No complaints, they were ridiculously easy and ridiculolously good. Brownies might be good too, methinks.

                  But if I were you (beware, there is a boozed out Sandra Lee in me), I'd save them for myself (serve the guests the crepes, or some cake from youknowwhothegirlwhoissweet, it never fails) and make some Vishnyovka by macerating them in vodka and some sugar, for about 3-4 weeks (check often). The mechanics is just like making limoncello, only with sour cherry. 1 kg sour cherries should be enough for 1 liter vodka, sugar is usually to taste. Once done, strain the drink and use the boozed up cherries for something creative, such as dipping them in dark chocolate.

                  1 Reply
                  1. re: emerilcantcook

                    My Romanian husband is one step ahead of you tne the vodka/alcool thing LOL

                  2. If the cake aversion is just to Black Forest cake, try adding a cup or so to any Reine de Saba cake recipe - especially with almonds, although any nut will do - before baking.