cherry filling

A cherry filling is a simple and easy recipe that gets done in minutes and is an absolute treat. You can also use it in so many different ways. And, try a spoonful over your breakfast yogurt, a stack of pancakes, or waffles. Layer it between cake layers like a cake filling. Spread it in a pre-baked crust as a cherry pie filling or use it on your favorite desserts and ice creams, or desserts.

The BEST Cherry Filling

oz Cherries

White sugar

tbsp Cornstarch

Lemon juice

Water ((divided))

Wash and deseed cherries (remove seeds from the cherries).

In a saucepan, over medium heat, add the cherries, sugar, lemon juice, and 1/4 cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some cherries whole.

Combine the remaining water with cornstarch.  Add it to the saucepan. Continue to cook on low heat until the filling is thick and glossy.  When thick enough to coat the back of a wooden spoon or spatula it&#039;s ready.Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.

Remove and pour into a mason jar. Let cool completely or use as directed in your recipe. Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.

https://content.jwplatform.com/videos/AdECXsXb.mp4

A cherry filling is a simple, easy and effortless recipe that gets done in minutes and is an absolute treat. You can also use it in so many different ways. And try a spoonful over your breakfast yogurt, a stack of pancakes or waffles. Also, layer it between cake layers as a cherry cake filling

Cherry Filling Blog

These incredible Black Forest flourless brownie cookies capture all the opulence and deliciousness of a Black Forest gateau – but are also much easier and quicker to make and assemble. With perfectly fudgy flourless chocolate cookies, a fluffy vanilla whipped cream and luscious, syrupy cherry filling, these gluten free cookies are the very definition of luxurious decadence. 

Black Forest Flourless Brownie Cookies

g (¼ cup) caster/superfine sugar

½ tbsp lemon juice

g (1 tbsp) cornstarch (US)/cornflour (UK)

150 g (5 ¼ oz) dark chocolate (60-70% cocoa solids), chopped

70 g (½ stick + 1 tbsp) unsalted butter

150 g (¾ cup) caster/superfine sugar

US large/UK medium eggs, room temperature

g (⅓ cup) Dutch processed cocoa powder

salt

230 g (1 cup) double or heavy cream, cold from the fridge

sugar

vanilla bean paste ((or 2 tsp vanilla extract))

In a large saucepan, combine the halved pitted cherries, sugar and lemon juice. Cook over medium-high heat with occasional stirring until the cherries have softened and released their juices.

Spoon out a few tablespoons of the juices and mix them together with cornstarch to form a slurry. Make sure that there are no clumps of cornstarch in the slurry mixture.

Return the cornstarch slurry to the cherry filling in the saucepan and cook, with frequent stirring, on medium-high heat until the mixture comes to a boil. Once it’s come to a boil, cook it for about a minute more with constant stirring.Tip: The cornstarch will only reach its full thickening potential if the mixture reaches the boiling point and stays there for a minute or two.

Spoon out some of the thickened juices onto a plate and place it into the fridge. Check the consistency of the cooled juices.

If you&#39;re happy with the consistency: Allow the cherry filling to cool completely to room temperature. Ideally, cool it quickly in a cool water bath (just fill a large bowl with cold water and place the saucepan into it). If you want the cooling to be even quicker, you can put some ice cubes into the water.Tip: The cold water bath will cool the filling down very quickly and will prevent the cherries from softening further in what would otherwise have been a hot filling that would need some time to fully cool down.

If you want the cherry filling to be thicker: Pass the filling through a sieve, transfer the cherries into a bowl and return the thickened juices to the saucepan.Cook them further until they’ve reached the desired consistency. Cool them completely, then return them to the cherries, and mix well until fully combined.

Chill the cherry filling in the fridge for at least 30 minutes or until needed.

Cherry filling:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.Tip: It&#39;s best to scoop all the cookies onto the lined baking sheets straight away, and this recipe makes 16 individual cookies, which should fit comfortably onto two large baking sheets.

In a heat-proof bowl (either in the microwave or on the stove over a pot of simmering water), melt the chocolate and butter together until smooth and glossy. Set aside to cool until warm.

Using either a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk the sugar and eggs together until pale, very fluffy and about tripled in volume. Tip: This is known as the “ribbon stage” – when you lift the whisk out of the mixture, the batter should fall in thick trails, and leave a “ribbon” on top of the mixture for a second or two before it disappears into the bulk.

Pour the warm chocolate mixture into the whisked egg mixture, and whisk until combined.

Sift in the cocoa powder and salt, and whisk until you get a smooth, glossy batter – it will be quite runny.

Chill the batter in the fridge for 6-8 minutes or until slightly thickened but still fairly loose, like a thick brownie batter. Tip: This short chilling time prevents the cookies from spreading out too much in the oven.

Use a “2 tablespoon” ice cream or cookie scoop to portion out the cookies. Make sure to leave enough space (at least 1 ½ inches/4cm) between them as they will spread out slightly during baking.Scoop out all the cookies at once. You should get 16 cookies, which should easily fit onto the two lined baking sheets.

Bake at 350ºF (180ºC) for 8-9 minutes until slightly puffed up. They will have a glossy, cracked crust. Immediately out of the oven, they will be fairly puffed up into rounded mounds, but they will settle and collapse during cooling.Directly out of the oven, while they’re still very hot, you can use a round cookie cutter to nudge or scoot the cookies into a more regular round shape.

Allow to cool on the baking sheet for at least 10 minutes before transferring them onto a wire rack to cool completely to room temperature.

Flourless brownie cookies:

In a large bowl, whip the cream, powdered/icing sugar and vanilla to very soft peaks.Tip: I like to do this by hand using a large balloon whisk (as it allows me the greatest amount of control over the consistency of the cream), but you can also use a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters.

Transfer the whipped cream into a piping bag fitted with a large open star nozzle.

Vanilla whipped cream:

Turn one (completely cooled) cookie upside down, so that its bottom faces upwards.

Pipe a generous layer of whipped cream on top of the cookie.

Spoon the chilled cherry filling over the whipped cream.

Top it with another cookie.

Assembling the Black Forest cookies:

Save any leftover cream or cherry filling to serve with the cookies.

While these are technically meant to be sandwich cookies, you could also serve them without the top cookie. (This is actually how I prefer to eat them!) This gives a proportion of cookie to cream to cherries that is pretty much 1:1:1, which allows all the flavours and textures to shine equally.However, if you want a more intensely chocolatey dessert, just serve them as sandwich cookies with the top cookie included.

Because of the amount of fillings, I definitely recommend eating these with a fork.

Serving:

The Black Forest flourless brownie cookies keep well in an airtight container in the fridge for about 3-4 days.

Storage:

Make your own cherry pie filling from scratch today. It&#039;s sweet and simple, made from scratch with just five ingredients. Use cherry pie filling to make cherry pie, to fill turnovers, or as a cheesecake topping.

Cherry Pie Filling

cherries (if frozen, thaw)

lemon juice

cornstarch

cinnamon (optional)

In a saucepan over medium heat, add cherries, granulated sugar, lemon juice, cornstarch, a pinch of salt, and cinnamon. Stir to combine.

If your cherries are not very juicy, you may want to add water (from a few tablespoons to 1/2 cup depending on your fruit) to thin the sauce.

Bring to a simmer. Reduce heat to medium-low and cook for 8-10 minutes, or until mixture has thickened (If your mixture is sticking to the pan, turn the heat down to low and add a splash of water). Remove from heat and allow to cool slightly. 

Preheat oven to 375℉. Place prepared pie crust into an 8 or 9 inch pie pan. Fill with cherry pie filling, then place top pie crust over filling. Pinch the edges closed, then make a slit in the middle of the pie for steam to escape. Optionally, sprinkle with a tablespoon of granulated sugar before baking.

Bake for 45-50 minutes, then remove from oven to cool.

Baking into a pie

This recipe is super easy and so delicious. I made a cherry cheesecake and it turned out yummy. Thank you for sharing. I'd like to can it, but someone commented that canning cornstarch isn't a good idea. Does anyone know why? Thanks again for this great recipe.

Great recipe, really enjoyed it. Do you think it could be put in tart shells and if so I need a top crust?

I’m so glad I found this recipe! It was so easy to make. And taste so fresh and delicious! I made a cherry cobbler with a crumble topping. My whole family loved it. Thank you for sharing this. 🍒

First time I have ever made homemade cherry pie filling and I used this recipe and it was AMAZING. Thank you for making my first cherry pie experience so good for me AND my family.

I made this recipe tonight and I used fresh Sweet Cherries, and this recipe is absolutely wonderful!  I used too much cinnamon in my single batch so I am going to pick more cherries tomorrow and make a second batch without cinnamon and combine the two.  That was my fault, though, as this recipe is fabulous!  I love the thick gel consistency and can't wait to put this in a pie!  Now I have to make 2 pies but I am sure my neighbour will not complain when they receive the extra pie.  Just delicious!! Thank you so much!

Haven’t made it yet, but THANK YOU for the tip on using a straw to pit the cherries.  I had a cherry pitter that was just about useless, but THIS was perfect!  I finished 500 grams in about a half hour.  😊

You can buy a cherry Pitter for next to nothing and almost any of the better kitchen gadget sections in the also sell it on Amazon

This recipe was delicious and easy! I made it with fresh cherries. I found that using a straw made pitting a quick process. 
I’ll definitely be using this recipe again!

This recipe is right on.  Not too sweet or too sour but just right!
I tried putting the cherries with the plastic straws but then I went for the metal reusable straw and it was a breeze.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622739357/i9vlsnvmtjzyfjvk02wy.mp4

Make your own Cherry Pie Filling from scratch today. Try this filling in your next cherry pie, turnovers, or to top your next cheesecake.

Homemade Cherry Pie Filling

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