You will see a theme this week, as I will be sharing three different recipes, all with liqueur being a key ingredient.
I have heard it said that alcohol, even if it is burned off, enhances the way we taste things. These Boozy Cherry-Chocolate Pies are made with fresh bing cherries soaked in rum, sugar and cornstarch, resulting in a very flavorful filling. The rum is not at all overpowering and flavors of the cherries and the chocolate are centre stage!
Serve warm with a scoop of homemade vanilla bean ice cream!
We are nearing the end of cherry season here but I was still able to get a nice plump sweet basket full at the Farmers Market this weekend. You will need three pounds of cherries for this recipe.
My Oxo cherry pitter made short work of that job!
Wash cherries, remove stems and pit. Slice each in half.
You will need 1/2 cup light rum, 3/4 cup turbinado sugar, 1 tablespoon pure vanilla extract, 1/2 teaspoon salt, and 3 tablespoons cornstarch.
Combine the sugar, rum, orange peel, vanilla and salt and stir until sugar is somewhat dissolved. It will not completely resolve. Pour over cherries and toss. Sprinkle the cornstarch over top and again toss to combine and fully coat. Set aside to allow juices to form, approximately 30 minutes.
Gently roll out three prepared thawed pie crusts just slightly. Using your ceramic tart dishes and a paring knife cut around each dish leaving a 1/2 inch border. Transfer to a parchment lined baking tray using a pastry blade. Place tray in the fridge to keep cool until ready to use.
Roll up the extra dough and set aside, wrap in plastic and place in the fridge or freezer. I will share with you tomorrow a trick to use it all up in an easy tasty way!
Line a 1/2 sheet baking tray with foil (I sprayed the foil with non-stick spray as instructed by the recipe but will not do that again – it wasn’t necessary). Arrange your ceramic tart dishes on the tray.
Chop up 1 1/2 ounces of semi-sweet chocolate and set aside.
Using a slotted spoon, divide the cherries between the six tart dishes. Reserve liquid.
Add reserved liquid to a saucepan. Ad 1/2 cup of water and heat over medium heat until thickened. About 5 to 7 minutes. Stir occasionally.
Divide thickened juices between the tart dishes, pouring over each. Cool completely.
Bake at 375 degrees for 45 minutes. Brush each with heavy cream and top with a little bit of turbinado sugar. Continue to bake for 10 to 15 minutes, until golden.
Remove from oven and cool slightly.
Serve warm just as they are or top with ice cream!
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- 3/4 cup turbinado sugar, plus more for sprinkling
- 1/2 cup light rum
- 1 tbsp. pure vanilla extract
- 1/4 tsp salt
- 3 pounds Bing cherries, pitted and halved
- 3 tbsp. cornstarch
- 6 tbsp. cold unsalted butter, cut into 1 tbsp. pieces
- 1 1/2 ounce semisweet chocolate, chopped
- flour for dusting
- 3 frozen pie crusts, thawed
- heavy cream for brushing
- Whisk the sugar, rum, vanilla, orange zest and salt in a large bowl until the sugar starts to dissolve. Add the cherries and cornstarch and toss; set aside until juicy (approximately 30 minutes)
- Line a baking sheet with foil. Place six 5-6 inch ceramic tart dishes onto prepared pan.
- Divide cherries between the dishes using a slotted spoon, reserving liquid.
- Top each with 1 tbsp. butter and 2 tsp chocolate.
- Transfer reserved juice to a saucepan and add 1/2 cup water. Cook over medium heat until thickened. Divide between dishes and cool completely.
- Dust a surface with flour. Turn pie crusts out onto floured surface and roll slightly.
- Using a paring knife cut out 6 circles from the piecrust, 1/2 bigger than the tart dish. Use your dishes as a guide.
- Place each on a parchment lined tray and chill until ready to bake.
- Position a rack in the lower third of oven and preheat to 375 degrees.
- Top each dish with a piece of dough, pressing the edge against dish to seal; pierce several times with a knife.
- Bake for 45 minutes, then brush each pie with heavy cream and sprinkle with sugar. Continue baking until golden. Approximately 10 to 15 minutes.