Cherrycream

WINE SOAKED CHOCOLATE COVERED CHERRIES

By: Liz Lewis

Chocolate, cherries, and Pinot Noir. A little heaven on earth.

Ingredients 
  • 1 cup Cherrycream Pinot Noir
  • ½  cup sugar
  • 5 x 1 inch strips orange peel
  • 24 cherries with stems, pitted
  • 4 ounces semi-sweet chocolate

Step by Step Instructions

Step 1

Bring to a boil Cherrycream Pinot Noir, sugar, and peels in a small saucepan. 

Step 2

Stir gently until sugar dissolves then add cherries and simmer for 2 minutes.

Step 3

Remove from heat and let cool. Remove cherries from the saucepan and drain thoroughly.

Step 4

Holding each cherry by its stem, dip into the melted bittersweet chocolate. 

Step 5

Place on a baking sheet lined with parchment or wax paper. Refrigerate until set, about 20 minutes. Enjoy with a bottle of Cherrycream Pinot Noir and candlelight.

Cherrycream

HOMEMADE CHERRY PIE

By: Liz Lewis

Classic, sweet, and sometimes a bit sour. No, we’re not talking about Grandma, just her famous Cherry Pie.

Ingredients 
Ingredients For Cherry Filling

  • 5 cups pitted Bing cherries
  • ¾ cup of sugar
  • 3 to 3 ½ tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice

Ingredients For The Pie Dough

  • 2 ½ cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • ¼ cup chilled vegetable shortening
  • 6 tablespoons ice-cold water (yes, ice cold!)

Step by Step Instructions

Step 1

Sift together flour, sugar, and salt. Cut butter and vegetable shortening into small squares. Add half of the butter and shortening into flour mixture until consistency of cornmeal. Cut in the remaining butter and shortening until pea-sized.

Step 2

Sprinkle dough with ice cold water and gently blend with a fork or pastry cutter until it just holds together. If necessary, add 1 teaspoon to 1 tablespoon more of ice water. Divide dough into two halves and shape in to disks. Wrap in plastic wrap and refrigerate until ready to use.

Step 3

When ready to use, let dough come to room temperature (approximately one hour). Roll out each disk and line 9 inch pan with half the dough. Preheat oven to 425°F.

Step 4

Combine all filling ingredients in a bowl and let stand for 15 minutes. Pour mixture into bottom crust and dot with 2 to 3 tablespoons unsalted butter, cut into small pieces. 

Step 5

Cover with second half of dough and prick with a fork for ventilation, or create lattice crust.

Step 6

Bake for 30 minutes at 425°F on lower oven rack, then move to the middle rack and reduce heat to 350°F. Bake for a total of 55-65 minutes. Cool completely on a rack before serving.

More Pairing Recipes

Buttercream

Berrycream

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