Preparation Time 20 Minutes
Cooking Time 30-40 minutes
8 digestibve biscuits
225 (8 oz)
225 (8oz) mascarpone cheese
1/4 pack red jelly
6oz castor sugar
2tbsp lemon juice
1/2 small jar Visciole del Cardinale cherries
Crush the biscuits and spread them over the base of a buttered 8in loose based cake tin. Beat the cream cheese and mascarpone together till sommth, mix in the eggs one at a time, then the sugar and lemon juice.Cover with foil and bake for 30-40m at 170degC/gas 3 till set. (You may need to cook for longer) It will be ready when a sharp knife inserted into the cake comes out clean. When cold, top with the visciole cherries and pour over 1/4 piny of red jelly made with the fruit juice from the cherries. Place in refrigerator till set firm. for a more delicious topping use all the cherries (and remember the cherries contain stones if you don’t buy the pitted ones!)
Preparation Time 10 minutes
Syrup from small jar of Visciole del Cardinale cherries
sachet gelatine or a red jelly
5-10cl Visciolata del Cardinale
Dissolve the syrup and Visciolata with the gelatine or jelly to make up a pint of liquid. Pour into a mould or individual ramekins and leave in the fridge to set overnight for a deiicious very refreshing cherry jelly
Cherry Apple Crumble
Preparation Time 15 minutes
Cooking Time 40 minutes
900g (2lb) cooking apples peeld & thinly sliced
1 tbsp lemon juice
2 tbsp Visciolata del Cardinale
50g (2oz) demerara sugar
small jar Visciole del Cardinale pitted cherries/85g (3oz) dried sour cherries
For the crumble topping:
200g (7oz) plain flour
275g (10oz) muesli or granola
200g (7oz) demerara sugar
200g (7oz) unsalted butter or good soya
Spread suitable for baking
Preheat oven to 180degC/gas 4
Mix the apples in a bowl with the lemon juice and sugar and carefully stir in the sour cherries. (If you add the syrup reduce the sugar to 1 oz) Arrange the fruit in a shallow ovenproof dish. Mix the crumble topping ingredients together to resemble large crumbs. Scatter the topping over the fruit.
Bake for40 mins till the top is golden and the apples are soft under the topping when pierced with a knife.
Serve with creme fraiche, vanilla ice-cream or custard and of course Visciolata del Cardinale!
Preparation Time : 30 minutes
Cooking Time:20 minutes
6 sheets filo pastry
110g caster sugar
150g fresh, frozen or visciole del Cardinale(or a mixture) pitted cherries
1 tbs. semolina
icing sugar for dusting
Preheat oven to 180 deg C
Lay out a sheet of pastry with the short edge facing you and paint with melted butter and sprinkle with caster sugar. Lay the next sheet 2-3 cms to the right of the first so it overhangs. Butter and sugar as before. Lay the next sheet 2-3 cms to the left of the origin and butter and sugar. Lay the next three sheets on top of the original buttering and sugaring as you go.
Scatter the cherries over one-third of the pastry closest to you leaving a bit of pastry on the edges clear of fruit. Sprinkle the cherries with semolina and roll, starting with the base closest to you and folding in the 2-3 cm edges at the same time so the cherries don't escape. Finish with the loose edge underneath
Brush the top with butter and transfer to a baking tray lined with baking paper. Bake for 20-35 minutes or until golden.
Cool and dredge with icing sugar.
Serve with Visciolata del Cardinale for a total cherry extravaganza!
This is delicious served with roast duck or roast pork and can be kept in a sealed container in the fridge for up to a week.
Preparation Time 5 minutes
Cooking Time 55 minutes
(Serves 6-8 people)
2 tbsp olive oil
small jar Visciole del Cardinale pitted cherries
50ml (2 fl oz) balsamic vinegar
50g (2oz) dried sour cherries
1 star anise
Heat the oil in a saucepan and soften the onion over a ow heat for 15m without letting the onions brown. Add the remaining ingredients including the syrup from the cherries. Bring to the boil and simmer on a very low heat for 40mins. The stones from the cherries will need to be discarded.