Bleu Cheese Stuffed Wine Cherries With Honeycomb
Bleu Cheese Stuffed Wine Cherries With Honeycomb could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. For 94 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 1g of fat, and a total of 88 calories. 14 people have made this recipe and would make it again. It is brought to you by Foodista. If you have red wine, lemon zest, honeycomb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 10%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Bleu Cheese Stuffed Figs, Stuffed Bleu Cheese Potatoes, and Chicken Breasts Stuffed with Prosciutto and Gruyère Cheese (Chicken Cordon Bleu).
Servings: 8
Ingredients:
4 inches Almonds, sliced half
1 tablespoon Bleu cheese
8 inches Cherries, pitted and sliced half
1 Cinnamon Stick
Zest of 1 Lemon
2 cups Red Wine
4 tablespoons sugar, or more to taste
Honeycomb
Equipment:
Cooking instruction summary:
- Bring the wine, cinnamon, lemon zest, and sugar to a boil. Lower to medium heat and reduce the mixture by half. Add the cherries and poach them gently for one minute. Remove from the heat and allow the cherries to macerate for half an hour.
- Remove from the poaching wine and allow cherries to cool. Use an ice bath if you are in a hurry.
- Meanwhile, roll 8 pieces of bleu cheese into the size of cherry pits. Refrigerate until the cherries cool.
- When ready to serve, place a piece of bleu cheese between two cherry halves and press lightly. Place on a serving spoon.
- Slice a piece of honeycomb (1 cm cube) and place beside the stuffed cherry. Lastly, top with an almond half.
Step by step:
1. Bring the wine, cinnamon, lemon zest, and sugar to a boil. Lower to medium heat and reduce the mixture by half.
2. Add the cherries and poach them gently for one minute.
3. Remove from the heat and allow the cherries to macerate for half an hour.
4. Remove from the poaching wine and allow cherries to cool. Use an ice bath if you are in a hurry.Meanwhile, roll 8 pieces of bleu cheese into the size of cherry pits. Refrigerate until the cherries cool.When ready to serve, place a piece of bleu cheese between two cherry halves and press lightly.
5. Place on a serving spoon.Slice a piece of honeycomb (1 cm cube) and place beside the stuffed cherry. Lastly, top with an almond half.
Nutrition Information:
covered percent of daily need
