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:

  1. 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.
  2. Remove from the poaching wine and allow cherries to cool. Use an ice bath if you are in a hurry.
  3. Meanwhile, roll 8 pieces of bleu cheese into the size of cherry pits. Refrigerate until the cherries cool.
  4. When ready to serve, place a piece of bleu cheese between two cherry halves and press lightly. Place on a serving spoon.
  5. 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:

Quickview
87 Calories
0.55g Protein
0.89g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
87
4%

Fat
0.89g
1%

  Saturated Fat
0.21g
1%

Carbohydrates
8g
3%

  Sugar
6g
8%

Cholesterol
0.66mg
0%

Sodium
14mg
1%

Alcohol
6g
35%

Get Enough Of These
Protein
0.55g
1%

Manganese
0.19mg
9%

Magnesium
11mg
3%

Potassium
96mg
3%

Phosphorus
24mg
2%

Vitamin E
0.35mg
2%

Vitamin B2
0.04mg
2%

Iron
0.38mg
2%

Fiber
0.52g
2%

Vitamin B6
0.04mg
2%

Calcium
18mg
2%

Vitamin C
1mg
1%

Copper
0.02mg
1%

Zinc
0.16mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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