Black Forest Custard Crunch
A traditional Black Forest cake is made with rich dark sponge cake, heavy whipped cream and lots of cherries. The type of cherry seems to range from dark and tart to maraschino, which are not only a s...
If you run into a bumper crop of cherries, you can harvest that sunshine into a jar of conserve to enjoy later. Serve it over a plate of fresh green beans or to accompany savory dishes such as duck confit, grilled pork chops or sharp cheeses. The sweet acidity of the conserve works well with rich meats and cheeses. Store the conserve in the refrigerator for three weeks or up to six months in the freezer.
Ingredients
SERVINGS: 2 Cup(s)
- 2 pounds sweet or tart cherries, de-stemmed, pitted and halved
- 1¼ cups sugar
- 1 cup pecans, chopped and toasted
- 2 tablespoons bottled lemon juice
- Pinch of salt
Instructions
Put a small plate in the freezer to help test for doneness later. Add all the ingredients into a saucepan and bring to a boil. Reduce heat to medium and simmer for about 20 minutes until it starts to gel, stirring frequently. You will notice that the mixture starts to stick to the spoon. To see if it is done, dribble a little of the conserve onto the cold plate and wait a couple of seconds. If you can make a clean swipe through the conserve with your finger it is ready. If not, continue cooking a bit more. Ladle into clean warm jars and cover with lids.
Related Stories & Recipes
Cherry Dumplings
I prefer tart cherries for this recipe because they make a nice complement to the super-sweet hard rum sauce, but sweet cherries can also work. It is best to serve the dumplings warm from the oven wit...
