Cherry is a classic European fruit. This dark skinned sour cherry has a blood red flesh color and intense cherry flavor. While unsuitable for eating raw, it is perfect for a myriad of cuisines. It is commonly used in recipes for liquors and brandies; it is found canned and packed in syrup or as a dried fruit. Our Cherry puree is sweetened with a hint of sugar and is ideal for pastries, sorbet, ice cream, cocktails and mocktails, and savory sauces.

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Featured Recipe

Cherry Kirsch Sauce

Yield: 6 oz.
Preparation time: 20 minutes
    • 6 oz. demi-glace
    • 3 oz. The Perfect Purée Cherry,  thawed
    • 2 oz. port wine
    • 2 tbsp. Kirsch or cherry liqueur
    • 2 tbsp. heavy whipping cream

1. In a saucepot combine demi-glace, Cherry puree, and wine; bring mixture to boiling. Reduce heat; simmer about 10 minutes, stirring frequently, until mixture is reduced by half.
2. Whisk in Kirsch or cherry liqueur and heavy cream; simmer mixture 5 minutes more.
3. Strain; transfer to a bain marie to hold for service.

Flavor Twists:
In place of the Cherry puree, try this sauce prepared with The Perfect Purée Red Raspberry or Blackberry.
Serving Suggestion:
Use this richly flavored sauce to accent duck, chicken, game, or pork loin entrees.
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