Saturday, February 11, 2012

Heart Brownie with Dark Cherry Rum Jubilee

2 squares( 1-oz each) unsweetened chocolate melted in microwave or over hot water
1/4 cup butter
1 cup sugar
2 eggs, beaten
1 cup all purpose flour, sifted
1/2 teaspoon baking powder
1 tablespoon vanilla

Mix all ingredients together until well blended, around 50 strokes by hand. Bake at 350 for 30 minutes in 8x8 greased pan or pan of choice, heart if available.  Cool.

 Italian Cherry Rum Jubilee

2 cups Oregon Dark Sweet Sweet Pitted Cherries canned drained ( I used one can)
1/4 cup Dark Rum
2 tablespoons Amaretto

Add all ingredients in a container and chill overnight covered.

When ready to assemble your dessert:

Drain the cherries, with all juice into a small saucepan. In a small bowl add one tablespoon of cornstarch mixed with a little juice to make a paste. Add juice. Stir and cook till thickened around 3 or 4 minutes on medium heat.

 Place the cherries and juices in a chafing dish, stir and light to keep warm.

This will actually lite if you wish,  put a flame on it! 
To assemble:
 On a plate, arrange Amaretto cherries on top of the brownie pour some of the thickened juice on the brownie. You can serve this over cherry vanilla ice cream or whipped cream .

For more wonderful recipes using Oregon canned fruits please visit Erin @The Queen of Tarts Blog, again I want to thank  Erin and the Oregon canned fruit company for the fabulous samples. Thank you  for continuing to serve the freshness in a can fruits,  to make all our recipes possible when fresh fruits aren't available, they are all the highest of quality fruits that make fantastic substitutes.
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