Question ID: 4000-13040-1-2-3-5
Recipe Description
Use your deft skills to remove pits from cherries till you fill a cup.
Pit and puree plums then add both cherry and plum puree to saucepan. Also add in 1/4 cup of honey, for sweetness and honesty.
30 minutes!
I interrupted at the 15 minute mark to add halved and pitted cherries. The again at the 5 to add a Tbsp of scotch.
Halve the hardest and least ripe cherries you got! You want them to stand up to the heat! Then coat them with a layer of sugar, because you're worth it.
Do your mother proud and make them little shells to fill your mini cupcake sheet. Fill them with the joyous cherry plum sauce you just concocted.
Bake for 13 minutes at 450 degrees F. Let em cool. Refrigerate before serving. Closing thoughts/ ideas A tsp of cornstarch would do well to even further solidify the filling If you use less filling you could add a bit of yellow cake mix on top for a lid Allowing the filling to boil for 10 minutes or so may allow for a thicker filling as well. ...more scotch! Assuming you have leftover filling, you can boil that down into a really fine tasting jam.
Question & Answer
Question: What is the correct order of the images?
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