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a jar of black cherries in kirsch?
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or this one?
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And I have one in my files for poached peaches and black cherries in kirsch somewhere
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And I have one in my files for poached peaches and black cherries in kirsch somewhere
For the filling you'll need:
1.5 lbs of sliced peaches [about 5 large]
12 oz. bag of dark sweet cherries in kirsch ok (pitted)
1 1/4 tsp. of dry sugar free gelatin mix
1/4 litre of fresh orange juice
1 1/2 tsp. ground cinnamon
1 tsp. pure almond extract
1/2 tsp. orange zest [or more to taste]
For the crisp:
8oz of oats
4oz of all purpose flour
4oz of brown sugar
5oz cup cold butter
1 tsp. ground cinnamon
1/4 tsp. salt
Preheat the oven to 180C degrees
Line a 3 litre baking dish with a little butter
In a small mixing bowl, mix together the topping ingredients. Cube the butter. This will make it easier to cut it into the dry ingredients.
Work them together - best not use a food processor but if you do make sure it stays coarse.
Cut in the butter until the topping resembles coarse crumbs.
In a separate bowl, mix together the peach slices and cherries. Drain off any excess juices from the cherries before adding them to the peaches. Sprinkle with cinnamon.
Dissolve the gelatin in the orange juice (warm it - makes it easier) and mix with the almond extract. Pour over the fruit. and stir gently, until the fruit is evenly coated. Zest the orange right over the bowl, around 1/2 a teaspoon.
Spread the fruit into the bottom of the baking dish.
Sprinkle the topping evenly over the fruit.
Place into the oven and bake for 45-50 minutes until golden and bubbly (maybe a little longer as it's oven dependent). Let the crisp sit on the side for 15 minutes before serving to allow the juices to thicken.
Serve warm. 6 portions. Cornish cream or home-made custard.
1.5 lbs of sliced peaches [about 5 large]
12 oz. bag of dark sweet cherries in kirsch ok (pitted)
1 1/4 tsp. of dry sugar free gelatin mix
1/4 litre of fresh orange juice
1 1/2 tsp. ground cinnamon
1 tsp. pure almond extract
1/2 tsp. orange zest [or more to taste]
For the crisp:
8oz of oats
4oz of all purpose flour
4oz of brown sugar
5oz cup cold butter
1 tsp. ground cinnamon
1/4 tsp. salt
Preheat the oven to 180C degrees
Line a 3 litre baking dish with a little butter
In a small mixing bowl, mix together the topping ingredients. Cube the butter. This will make it easier to cut it into the dry ingredients.
Work them together - best not use a food processor but if you do make sure it stays coarse.
Cut in the butter until the topping resembles coarse crumbs.
In a separate bowl, mix together the peach slices and cherries. Drain off any excess juices from the cherries before adding them to the peaches. Sprinkle with cinnamon.
Dissolve the gelatin in the orange juice (warm it - makes it easier) and mix with the almond extract. Pour over the fruit. and stir gently, until the fruit is evenly coated. Zest the orange right over the bowl, around 1/2 a teaspoon.
Spread the fruit into the bottom of the baking dish.
Sprinkle the topping evenly over the fruit.
Place into the oven and bake for 45-50 minutes until golden and bubbly (maybe a little longer as it's oven dependent). Let the crisp sit on the side for 15 minutes before serving to allow the juices to thicken.
Serve warm. 6 portions. Cornish cream or home-made custard.
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