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Title: Varenikis -- Cherry Filling
Categories: Dessert Jewish Fruit
Yield: 1 Servings
| 2 | c | Cherries, pitted |
| 1/2 | c | Sugar |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Cornstarch |
| 1 | tb | Water, cold |
| 1/4 | c | Butter or margarine, for topping |
| Sour cream or yogurt, for topping |
In a saucepan, place pitted cherries, sugar, & lemon juice. In small bowl or measuring cup, mix cornstarch into water to make a smooth paste. Add to cherries. Cook over low heat for 10 to 15 mins or until juice is no longer cloudy. Remove from heat & strain cherries, reserving juice. Filled varenikis. Serve w/reserved cherry juice along w/melted butter or margarine, & sour cream or yogurt as toppings for cooked varenikis.
ADVICE FROM MAMA: Canned cherries are okay to use in this recipe. If cherries are canned in water, simple drain them & proceed w/recipe; if they are canned in syrup, drain & reserved syrup, & eliminate the sugar from above recipe. Add syrup to the cherry juice & serve over varenikis. NOTE: Sour cherries are traditional & most delicious. These are hard to find except for a couple weeks in summer in some areas of country. My mother only made these once a summer, because she had to pitted cherries, & of course that was a lot of work.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Company. D. Pilleggi
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