Best 6 Brandied Cherries Recipes

SPICED BRANDIED CHERRIES

Steps:

• In a small saucepan, combine sugar and spices with a cup of water. Bring to a simmer, stirring until sugar dissolves. Let simmer for 5 minutes.
• Turn off heat and add cherries and brandy to pot. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months. These are great over ice cream.

FLOURLESS CHOCOLATE CAKE WITH TOASTED HAZELNUTS AND BRANDIED CHERRIES

Steps:

• For brandied cherries:
• Combine brandy and dried cherries in 4-cup glass container with lid. Cover and let soak at room temperature 1 week.
• Bring 1 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat and cool syrup. Drain brandy from cherries (reserve brandy for another use). Add sugar syrup to cherries and stir to blend. Let soak at room temperature at least 2 days. DO AHEAD Can be made 2 weeks ahead. Store covered at room temperature.
• For cake:
• Position rack in center of oven and preheat to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper round. Place chocolate and 1 1/4 cups butter in medium metal bowl. Set bowl over saucepan of simmering water; stir until mixture is melted and smooth. Remove bowl from over water; cool to lukewarm, about 10 minutes.
• Using electric mixer, beat egg yolks and 1/2 cup sugar in large bowl until very thick and pale yellow in color, about 5 minutes. Beat in vanilla and salt. Gently fold chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites and remaining 6 tablespoons sugar in another large bowl until peaks form. Fold 1/3 of beaten whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out with moist crumbs attached, about 45 minutes (cake will be puffed and soufflé-like while baking). Cool cake in pan on rack 15 minutes (cake will fall in center). Run knife around cake sides to loosen; press edge of cake down to make level with center. Remove pan sides and cool cake completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
• For ganache:
• Combine chocolate and cream in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water; let stand until ganache cools slightly but is still pourable, about 5 minutes.
• Place cooled cake on rack set over rimmed baking sheet. Pour 1/2 cup ganache over top of cake. Using offset spatula, quickly spread ganache over top and sides of cake. Freeze cake 3 minutes. Pour remaining ganache over top of cake. Working quickly but gently and grasping pan bottom and rack together, slightly tilt rack with cake from side to side, allowing ganache to flow evenly over top and down sides of cake; smooth sides with offset spatula. Press hazelnuts onto sides of cake to adhere. Chill cake until ganache is set, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 45 minutes before serving.
• Cut cake into wedges. Garnish with whipped cream and spoon brandied cherries alongside.

DARK CHOCOLATE MOUSSE CAKE WITH BRANDIED CHERRIES

Steps:

• - About the chocolate sponge cake: The recipe calls for an 2x 8" pan at 325 c for about 35-40 minutes. I used my 9" pan which would give me a much thicker sponge cake. Naturally I had to either increase the baking time or the oven temperature, I chose the later but kept the baking time at 35-40 minutes. 35 minutes was perfectly enough. - To create the layers I cut the 9" cake in half and trimmed off the top. - I used 5 cups of brandied cherries as opposed to the recipe's 3 cups. I would still increase it to 6 cups. - I would probably eliminate the sugar in the brandied cherry recipe. - I reduced the cherry liquid to half a cup and spooned it over the cake layers. - I used 5 times the amount of mousse that Dorie's recipe called for. Which was just enough. Next time I might use a different mousse recipe just to see the difference. This one had way too many eggs. - I used my medium round pastry tip to do the doodling for the chocolate collar. - The cake tastes noticeably better when left in the fridge for at least 24 hours. -Let the mousse set and then top the layers and crumb coat the cake with it. It is much easier and eliminates the need for a pastry ring or acetate. - I used about a cup of fresh cherries (stems attached) plus sliced (didn't have slivered) pistachios to top the cake.

BRANDIED CHOCOLATE COVERED CHERRIES RECIPE - (4.5/5)

Steps:

• Buy some Maraschino cherries with stem (very important) Put them in a glass bowl and cover with cognac or brandy. Put in the freezer for 24 hours. After those 24 hours melt some very good quality chocolate (milk or dark chocolate, depends on your taste). Add some shortening just a little Take 2 or 3 cherries at a time out of the freezer (not more because they have to be very very cold) dip them in the melted chocolate with a swirl motion, let drip 2 or 3 seconds and put on waxed paper. Do this until you are done with all the cherries. When the chocolate is set, put them in a metal box with some wax paper between the layers. They must be served at room temperature.

PORK CHOPS WITH BRANDIED CHERRIES

Steps:

• Combine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, covering their entire surface. Let chops rest for 15 to 30 minutes at room temperature, or up to 24 hours, covered, in the refrigerator.
• Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3 minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.) If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate, and spoon off all but a thin layer of fat from pan. (Leave garlic in the pan.)
• Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.
• Move cherries to the sides of the pan and return pork chops to the center so they can make contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat reaches 130 to 135 degrees on an instant-read thermometer. (Its temperature will rise as it rests.) Transfer the pork to a cutting board and let rest for 5 minutes.
• Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with cherries and more thyme on top.

BRANDIED CHERRIES

Steps:

• 1. Put cherries and cinnamon stick into a 1-qt. sealable glass container, such as a mason jar. 2. Bring sugar, brandy, and 1 cup water to a boil in a small saucepan and boil until sugar has dissolved. 3. Pour hot liquid over cherries and let cool to room temperature, about 2 hours. 4. Seal jar and chill until cherries have shrunk and absorbed liquid and are flavorful, at least 1 month and up to 4 months.