This is a simple recipe for making cherry filling that can be used in any pastry. Keep in mind that if you’re using sour or tart cherries, you may need to add more sugar according to your desired sweetness.
5 to 6 cups (2 1/2 to 3 pounds) fresh pitted cherries
1/2 cup (125 ml) water
2 tbsp fresh lemon juice
1/4 cup (50 grams) granulated sugar
4 tbsp cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
Rinse and pit cherries. In a saucepan over medium heat, combine cherries, water, lemon juice, sugar, cinnamon, almond extract, and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Cool slightly before using as a filling.
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Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.