Cherry Ripe……..

Cherry ripeThis week I was given 1 kg of cherries. They were a sample from Angus Park. I love glace 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 chcolate

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………….


Cherry Ripe Slice
 
 
Add more cherries if you'd like a deeper colour. Or if you cant get great red glace cherries you can put the tiniest drop of red colour in the filling.
My Kitchen Stories:
Serves: 12
Ingredients
  • Oven 170 1 x Paper lined brownie tin 10 x 7 in or 18x 25 cm
Base
  • 1 cup Self raising flour
  • 4 Tablespoons cocoa ( dark Dutch cocoa)
  • ⅓ cup of caster sugar
  • 150gm melted butter ( 5.4oz)
  • 100gm biscuits ( Marie, granita, or any sweet plain biscuit will do)(3.5oz)
Topping
  • 1½ cups coconut ( desicated unsweetened)
  • 300gm glace cherries ( or a 200gm bag- the more cherries the more colour)(10.5 oz)
  • 1 x400gm tin condensed milk ( or skim condensed milk) (14.11 oz)
Icing
  • 150gm (5.3 oz) dark chocolate chopped
  • just under 100ml (8 Tablespoons) thickened cream
Instructions
  1. First add the flour, biscuits, sugar and cocoa. Blitz this till you have a fine floury mass.
  2. Pour in the butter and blitz till combined . ( the mixture is relatively dry).
  3. Press into the brownie tin, and bake for approx 15 minutes . Take out of the oven and put aside for a few minutes.
  4. 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.
  5. Pour this mixture over the base and spread out.
  6. 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.
  7. Cool the slice completely before icing.
  8. 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.
  9. Let this set in the fridge for up to an hour or overnight before slicing for the best results

Do you like cherries? Whats your favourite slice recipe?

signiture

28 Comments

  • i heart fresh and glace cherries and this slice looks incredible!

  • The Chairman says:

    Hi ,
    I like cherries too! I wish someone would bake for me at work. You see I work the graveyard shift and don’t see any of my fabulous co-workers. Sometimes I wish I would walk in and have a little treat (like your cherry slice) sitting on my desk. Kind like the little notes I leave on my colleagues desks some morning to remind them how much I like them. Its a lonely existance being an after hours orders clerk, luckily I have mykitchenstories to get me through the late nights and early mornings.

    On another note could you please tell me where the Angus Park cherries are from, I only ask because I recently noticed that their Australian Apricots are a product of Turkey….gobble gobble!

    • My Kitchen Stories says:

      Dear Chairman, how sad to hear that you seem to have such a lonely existence when you are quite obviously a very thoughtful person. I hope that your fellow workers soon realise that you are special and invite you to some of there social events, or at least leave you something to nibble on during the lonely hours. Also I am unsure about those Turkish apricots……. but at least they aren’t from China.

  • I love cherries and to be honest I’m not a huge lover of glace cherries but throw it together with coconut and good chocolate and I’m a massive fan! :D

  • Rosa says:

    Delicious looking bars! Really tempting.

    Cheers,

    Rosa

  • Lynda says:

    I’m not so sure about glace cherries, but with this recipe I think I’ll be a convert! These bars look great.

  • Mmmm this looks fantastic!! I love cherry ripes.

    My favourite slice is lemon. I love the tang of it.

  • celia says:

    Cherry Ripes! It’s been years since I’ve had one, but looking at your creation, I can almost taste them again! It looks fantastic – a nice use for the leftover glace cherries from Christmas…thank you!

  • betty says:

    this slice looks soooo good! i think ill go out and buy my cherry ripe now :)

  • Joleen Idle says:

    I love this slice!! We are having a cooking challenge at work and I made this. Everyone loved it.
    I did add an extra 30 grams of butter to the base to help it combine well.
    I also added extra cocoa to the base because I love chocolate.
    I decorated the top with chopped up cherry ripe.

    This is one of the best slices I have ever made, easy and delicious, just the way I like it!!
    THANK YOU!

  • LoraJ says:

    Have just come across your recipe pages. My husband loves cherry ripe bars and I think I’ve found THE slice to make on his birthday (5th July). It sounds like my kind of recipe – good quality cherries and even better quality chocolate!! Thanks.

  • Adam says:

    Hopefully this slice tastes fantastic, BUT there is no way the amount of butter you suggest for the base can be enough. I looked at it before it went in oven and it was still powder dry. Disintegrated when I cut into squares. Next time I will definitely be using more butter to ensure the base holds together better.

  • AndiOz says:

    I’ve made this (twice) in the USA and I can’t get it to work. Help! I forgot to get a box of Cherry Ripes for my neighbour the last time I was in Oz so now I am perfecting a Cherry Ripe slice for her. (I’m doing it badly, unfortunately.)
    Glace cherries are only available here at Christmas it seems and they are ridiculously expensive so I used marchino cherries (cheap as chips). It sort of worked but do you think it will work with a well-drained can of real cherries?
    Do you mean sweetened condensed milk or normal condensed milk, because I tried the normal and that layer wasn’t thick enough to slice without falling apart. Could be the marchino cherries.
    I added butter to the chocolate because I can’t get copha and the chocolate broke. Any thoughts?

    Any advice you might have would be great.

    • Hi Andrea
      I have replied to you via email. You need glace cherries any other cherries are too wet . You cant get rid of the syrup it makes the slice too liquid.
      Add cream to your chocolate in the same amount as the butter and cut with a hot dry clean knife

  • Fabiana Murray says:

    I might be going crazy but I could swear that a week ago the recipe for the icing said 50g of butter and now it says 100ml of cream?? Why did you change it or am I just going crazy?

    • My Kitchen Stories says:

      Hi Fabiana. You are correct it did have butter in it. When I made it last week I decided to revise the recipe to a better and easier bversion. 100 ml of cream warmed and then butter melted into it is a softer shinier icing.Sorry about that.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Please leave me a comment