Kirschwasser Cherry Filling

Pies, Tarts and Fruit Desserts, Sauces / Recipe
Jump to Recipe Print Recipe
Print Recipe

Kirschwasser Cherry Filling

Ingredients

  • Approximately 3 13.5 ounce jars Bada Bing Cherries, drained, reserving ½ cup of the juice
  • 1/3 cup Kirschwasser or other cherry brandy
  • 2 tablespoons cornstarch

Instructions

  • Measure out 2 cups cherries and remove the stems. Reserve any remaining cherries for another use. Quarter the cherries and place them in a small bowl. Add the Kirschwasser and allow them to steep for 1 hour.
  • In a medium saucepan, whisk ½ cup of the Bada Bing cherry juice and cornstarch until smooth.
  • Add the cherry mixture into the cornstarch mixture and stir well.
  • Bring mixture to a boil, stirring constantly until thickened and bubbly.
  • Cook for approximately 1 minute.
  • Pour into a bowl and place plastic wrap directly on filling to prevent a skin from forming.
  • Chill until cold and thickened.
  • Use filling for Chef Gail Sokol’s Black Forest Cherry Cake or as a topping over ice cream or poundcake.

Notes

Makes approximately 2 cups