Danish Cherries

Make this delicious, beautiful and very simple stovetop dessert well in advance or right before serving. You can get fine results from frozen[ cherries (they come pitted and unsweetened in sealed plastic bags), if fresh are unavailable. No need to defrost before using.]

Total Time:
40 min
30 min
10 min

6 servings

  • Notes: To blanch almonds, place them in a colander over a sink. Pour boiling water over them, and rub off the skins. Cut vertically with a sharp knife to sliver them. To whip ricotta, beat it vigorously with a whisk or at high speed with an electric mixer.
  • 4 cups pitted cherries
  • 1 1/2 tablespoons cornstarch
  • 3 to 4 tablespoons sugar
  • 1/4 cup lemon juice
  • 1/2 teaspoon grated lemon rind
  • 3/4 teaspoon almond extract
  • Optional: 1/2 cup blanched, slivered almonds
  • Toppings: whipped cream or whipped ricotta cheese or plain yogurt with a few blanched almonds folded in
  • 1) Place cherries in a heavy medium-sized saucepan, and cook over medium heat, covered, for 10 minutes.

  • 2) Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and whisk until smooth. Stir this into the hot cherries, and cook over medium heat, stirring frequently, until thick (5 to 8 minutes).

  • 3) Remove from heat and stir in lemon rind, almond extract and slivered almonds. Serve hot, warm, room, temperature, or cold, top with whipped cream, whipped ricotta or yogurt.

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