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Cherry Cinammon Crème Anglaise
1 1/2 quarts Heavy cream
1 1/2 cups (8 oz) Dried tart cherries, chopped fine
3 Cinnamon sticks
3/4 cup Grandulated sugar
12 Egg yolks
Pinch of salt
Dash of Ground cinnamon
Warm heavy cream, cherries and cinnamon sticks in medium saucepan about 15 minutes, using enough heat to let small bubbles form at the edges of the cream without bringing to a boil. Stir occasionally.
Meanwhile, gently whisk together sugar and egg yolks. Temper egg mixture with a little hot cream to avoid curdling, then gently mix egg mixture into cream mixture. Continue to heat without boiling 2 to 5 minutes, or until the mixture is thick enough to coat the back of a spoon; stir occasionally.
Strain the sauce into a bowl, using a food mill or chinoise. Press the cherry pieces to release their juice. Let cool. Refrigerate 6 to 8 hours, or overnight to intensify the flavors. Add salt and ground cinnamon to taste. Yield: 6 cups or 24 (1/4-cup) servings.
Serving suggestions:
-- Drizzle sauce over fruit pastries, such as cherry, apple or pear pie, tart or turnover. Use Drunken Cherries (see recipe below) as a garnish.
-- Drizzle sauce over chocolate desserts, such as ice cream, torte, flourless cake or tiramisu.
-- Serve as a dipping sauce for fresh fruit.
-- Drunken Cherries: Combine 2 pounds (about 6 cups) dried tart cherries in 1-1/2 quarts of port, cognac or vodka in an airtight container. Set aside 1 to 3 days, or until cherries are plump. Refrigeration is not necessary, but if refrigerated, allow longer for cherries to plump.
Cherry Bread Pudding
1 pound white chocolate, coarsely chopped
1 quart light cream or half-and-half
1/2 cup granulated sugar
6 eggs, slightly beaten
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1 (16-ounce) loaf day-old Italian bread, cut into 3/4-inch cubes
1 cup dried tart cherries
Whipped cream, if desired
Additional dried tart cherries, if desired
Melt white chocolate in large heavy saucepan over medium-low heat, stirring frequently.
Meanwhile, heat cream and sugar in saucepan, stirring occasionally, until sugar is dissolved and cream is hot, but not boiling. Pour cream mixture over melted chocolate. Cover and let stand 5 minutes. Stir mixture until well blended. Mix in eggs, vanilla and cinnamon.
Spray a 13x9x2-inch baking pan with non-stick spray. Place half of the bread cubes in pan. Cover with half of the cherries and half of the white chocolate mixture. Repeat layers. Press down gently on top bread cubes to make sure that they absorb some of the chocolate mixture. Cover pan with aluminum foil.
Bake in a preheated 350-degree oven 50 to 60 minutes, or until knife inserted near center comes out clean. Cool slightly before serving garnished with whipped cream and additional cherries, if desired. Makes 12 servings.
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