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Achievable elevated desserts — laminated doughs, cakes, custards
Tart Montmorency cherries — granola, baking, salads, pork dishes
Fluted tart pan — quiches, fruit tarts, savory tarts
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Achievable elevated desserts — laminated doughs, cakes, custards
Tart Montmorency cherries — granola, baking, salads, pork dishes
Fluted tart pan — quiches, fruit tarts, savory tarts
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Combine the cherries and sugar in a saucepan and bring to a boil. Put the softened cream cheese and cherry jello in a separate bowl. Mix well. Pour hot cherry-sugar mixture over jello mixture and stir until completely dissolved; cool. To this mixture add the drained crushed pineapple, pecans, and cold water or reserved pineapple juice. Chill until firm, 4 hours or overnight.