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Cherry pitter
A cherry pitter is a device for removing the pit (stone) from a cherry, leaving the cherry relatively intact. Many styles of cherry pitter exist, including small tools held in the hand, domestic crank-operated machines with a hopper, and industrial machines.

A common method to remove a cherry pit by hand without a tool is to hold the stem in one hand, the cherry in the other, gently squeezing the cherry while pulling the stem. This causes the pit to be pulled out of the fruit, still attached to the stem. Use of a cherry pitter involves first removing the stem, then pushing a retractable plunger through the cherry so that the pit is pushed out the other side.
Cherry Stuffing    
250g Dried Cherries
1 teaspoon dried Rosemary
1 teaspoon dried Thyme		 1 teaspoon Lemon Balm
Light Balsamic Vinegar
Olive Oil to moisten
Cut cherries in two and place in a
food dryer. Rotate trays regularly.
Drying can take up to 12 hours.

Put dried cherries in small bowl and cover with vinegar.
Allow to stand overnight.

1. Mix all ingredients into a paste, adding olive oil as necessary.

2. Gently ease the skin away from the flesh of the bird.

3. Push stuffing evenly between the skin and the flesh.
Spread any remainder inside the cavity.

4. Bake as usual, baste occasionally.
Candied Cherries
500g fresh cherries, rinsed, stemmed and pitted
2 cups sugar
1/2 cup water
1/2 fresh lemon
1 cup apple juice

1. In a non-reactive saucepan, bring the sugar and water to a boil. Add the cherries and the lemon half.
Reduce the heat to a simmer and cook until the syrup is red and slightly thick, about 20 minutes.

2. Cover and let stand 2 to 3 hours, or overnight.

3. Strain the cherries, reserving the syrup, and set them aside.

4. Discard the lemon half and add the apple juice to the reserved syrup.

5. Bring the syrup to a boil and cook for 5 minutes. Return the cherries to the syrup, reduce the heat
and cook slowly until the syrup is thick.

6. Remove from heat and cool. The cherries can be stored in a tightly covered container for at least six months in the fridge.
Mini Cherry Cheesecakes
Filling:
1 eight oz. package cream cheese, softened
1 egg
1 tsp. vanilla
1/4 cup sugar

Crust:
1 cup sweet biscuit crumbs
2 tsp brown sugar
1/3 stick melted butter

Topping: Canned cherry pie filling
1. Preheat oven to 375 degrees.
2. In a medium bowl, mix biscuit crumbs, sugar and butter with a fork until well combined.
3. Divide crumb mixture evenly between the 12 cups of your mini-cheesecake pan. Using your fingers press crumbs firmly onto the bottom and partially up the sides of each cup; set aside.
4. Using an electric mixer, blend softened cream cheese, egg, vanilla and sugar together in a medium bowl.
5. Spoon cream cheese mixture into each cup (they will only be half filled).
6. Bake for 14 minutes in a preheated 375 degree oven.
7. Remove from oven and place on rack to cool for 20 minutes then carefully remove cheesecakes from pan and let cool completely.
8. Top with cherries and refrigerate until ready to serve.
9. Enjoy! Recipe thanks to: http://pinchmysalt.com
Chocolate Covered Cherry Pudding Cake
20 frozen pitted cherries (about 1 cup)
1 teaspoon sugar
1/4 teaspoon rum extract (optional)
1/3 cup brown sugar
2 tablespoons cocoa
1 teaspoon cornstarch
1/2 cup unbleached flour
1/8 teaspoon salt
1/3 cup sugar
1 1/2 tablespoons cocoa
1 teaspoon baking powder
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons soy yogurt
1/4 cup vanilla soymilk (or other non-dairy milk)
boiling water
The sauce "magically" sinks down through the cake to form a layer of cherries nestled in chocolate pudding on the bottom. Serve warm or chilled, with or without non-dairy ice cream.

Cut the frozen cherries in half. Put them in a bowl and stir in 1 teaspoon sugar and rum extract, if using. Allow them to sit at room temperature until they've completely thawed and become juicy, 1-2 hours.
Oil or pan spray 4 7-ounce ramekins. Preheat the oven to 350F.
Mix together the brown sugar and 2 tablespoons cocoa powder and set aside.
Pour the juices off the cherries into a measuring cup.
Press lightly on the cherries to get all of the juice out.
Sprinkle the corn starch over the cherries and mix well.
Divide the cherries equally among the 4 ramekins.

In a medium bowl, combine the flour, salt, 1/3 cup sugar, 1 1/2 tablespoons cocoa, and baking powder.
Stir in the vanilla extract, soy yogurt, and soymilk. (Mixture will be very thick).
Drop by tablespoons over the cherries in the ramekins, dividing equally among them.
Smooth to cover the cherries.

Sprinkle the brown sugar mixture evenly over the batter, about 2 tablespoons per ramekin.
Use a spoon to level the tops.Add boiling water to the cherry juice up to the 3/4 cup line.
Pour or spoon it gently over the brown sugar in the ramekins, about 3 tablespoons per ramekin.
Place the ramekins in the oven and bake for about 25-30 minutes, until tops appear mostly dry
(they should be streaked with darker, wetter looking areas) and sauce is bubbling around the edges.
Remove from oven and allow to cool for 15 minutes before serving.

Makes 4 servings.
Per serving: 251 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 60g Carbohydrate;
0mg Cholesterol; 201mg Sodium; 3g Fiber.
Weight Watchers 5 points Recipe thanks to: www.fatfreevegan.com
Cherry Slice
600g dark cooking chocolate, chopped
500g desiccated coconut
100g copha, melted
395g can condensed milk
150g glace cherries, chopped
Few drops red food colouring

Method
Melt half the chocolate and spread evenly over the
base of a foil-lined 30x20cm cake tin.

Rest, covered, in the fridge until set.
Place coconut, copha, condensed milk and cherries in a large bowl and stir well to combine, add a few drops of food colouring and mix until evenly coloured.

Spoon coconut mixture over top of chocolate and use the back of a spoon to press evenly.
Refrigerate until set.

Melt remaining chocolate and spread evenly over coconut mixture and return to fridge until set,
then cut into bars with a warm knife.
Store in an airtight container in the fridge.
Recipe thanks to: Lynne Mullins
Cherry Trifle
950g cherries, pitted (to produce about 800g)
150g caster sugar
200ml dry sherry, plus extra for dipping biscuits
2 tbsp cherry jam
9 sheets gelatine (titanium strength)
10-12 savoiardi biscuits, halved lengthways
50g marzipan, chopped into 5mm pieces
5 tbsp cherry jam, simmered with 3 tbsp water
and then cooled
250ml pouring cream, whipped
cherries, extra
toasted flaked almonds and icing sugar (optional)
Custard
1 vanilla bean, split and seeds scraped
150g caster sugar
1/2 lemon, zest finely grated
4 tbsp cornflour
6 egg yolks
675ml milk
450ml pouring cream
Jelly

Method
Place cherries, sugar and sherry in a saucepan over medium heat.
Bring to a simmer, then cook over low heat for 2-3 minutes.
Remove three-quarters of the cherries and set aside.
Add jam to remaining cherries and simmer for 2 minutes,
then strain to produce about 600ml liquid (add water, if necessary, and boil again).

Place gelatine leaves in a bowl and cover with cold water to soften.
Squeeze out excess water, add gelatine to cherry mixture and stir to dissolve.
Strain half the jelly into a large glass serving dish.
Pour remaining jelly into a small dish to 1 centimetre deep.
Cover and chill in fridge until set.

Custard
Combine vanilla seeds, sugar, lemon zest and cornflour in a large bowl. Whisk in egg yolks.
In a medium saucepan, simmer vanilla bean, milk and cream over low heat for about 2 minutes.
Remove bean, add milk mixture to egg mixture and stir until smooth.
Transfer to a saucepan and stir over low heat until mixture thickens to coat the back of a wooden spoon. Pour into a bowl and chill.

To assemble trifle
Pour a little custard onto jelly in serving dish. Dip 2-3 biscuits briefly in sherry,
place on custard and sprinkle with a little marzipan. Spread over a little jam and
top with some cooked cherries. Repeat 2-3 times, finishing with custard.
Cover with plastic wrap and refrigerate (overnight, if possible).
Cut remaining dish of jelly into small strips. To serve, top trifle with whipped
cream, jelly strips, extra fresh cherries, toasted almonds and icing sugar, if using.

Serves 8
Recipe thanks to:Karen Martini
 
Cherry Treats
92 Main Street, Sheffield Tasmania 7306
Phone (03) 6491 1061
Email: info@cherrytreats.com.au
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