This week I was given 1 kg of cherries. They were a sample from Angus Park. I love glacé cherries but many people don’t, including the person who slung them at me saying how much she hated them. I assured her that she would change her mind, when I made something with them. I dug out an old Cherry Ripe Slice recipe and then iced it with 80% Callebaut chocolate. You can ice yours with any dark chocolate
All of this slice was gone in a very short time. There has been a change of heart for the cherry hater. How many pieces did she have……….?
Cherry Ripe is easy to make………….
- Oven 170 1 x Paper lined brownie tin 10 x 7 in or 18x 25 cm
- 1 cup Self raising flour
- 4 Tablespoons cocoa ( dark Dutch cocoa)
- ⅓ cup of caster sugar
- 150 gm melted butter ( 5.4oz)
- 100 gm biscuits ( Marie, granita, or any sweet plain biscuit will do)(3.5oz)
- 1½ cups coconut ( desicated unsweetened)
- 300 gm glacé cherries ( or a 200 gm bag- the more cherries the more colour)(10.5 oz)
- 1 x 400 gm tin condensed milk ( or skim condensed milk) (14.11 oz)
- 150 gm (5.3 oz) dark chocolate chopped
- just under 100 ml (8 Tablespoons) thickened cream
- First add the flour, biscuits, sugar and cocoa. Blitz this till you have a fine floury mass.
- Pour in the butter and blitz till combined . ( the mixture is relatively dry).
- Press into the brownie tin, and bake for approx 15 minutes . Take out of the oven and put aside for a few minutes.
- Next put the cherries into the food processor and pulse until they are chopped. Add the coconut and condensed milk and pulse till pink and well combined.
- Pour this mixture over the base and spread out.
- Bake this for approximately 30 min. Don't let it brown too much, I take it out when the outside edges have just started to brown but the centre is softer.
- Cool the slice completely before icing.
- Chop the chooclate into very small bits. Warm the cream in a bowl over a double boiler , or in the microwave to warm/ hot without boiling. Take off the heat and add the chopped chocolate and stir till melted and the chocolate mixture is glossy and smooth. Don't over heat the mixture or it will split (If you find that you may have done this and the mixture is not smooth and it looks a little separated then shock it with a tablespoon of very cold cream and stir through quickly. trick is not to overheat the cream). Pour over the slice and spread with a pallet knife.
- Let this set in the fridge for up to an hour or overnight before slicing for the best results
Do you like cherries? What’s your favourite slice recipe?