Marsala Cherries

Ingredients:

1 cup Marsala
1 cup water
5/8 cup superfine sugar
900 g morello cherries, pitted
2-inch piece of cinnamon stick
Thinly pared rind of 1 lemon

Preparing:

Bring to the boil, stirring constantly, the Marsala, sugar, lemon rind, cinnamon and water.
Reduce the heat and let simmer for 5 minutes and remove the cinnamon stick.
Add cherries, cover and let simmer for 10 minutes.
Transfer the cheeries to a bowl.

Return the pan to the heat and bring to a boil for 4 minutes.
Pour the syrup over the cherries, set aside to cool and then chill for 1 hour.
Serve with whipped cream.

Sweet Illusion

Ingredients:

80 g cream cheese
1/4 cup yogurt
1 package vanilla cookies
1 jar of cherries
2 tbsp sugar
1 tbsp lemon zest

Preparing:

Beat cream cheese with yogurt, sugar and lemon zest.
Pour the mixture into a pastry sleeve.
Place portions of the mixture over cookies and decorate with cherries.

Easter Nectarines and Cherries with Syrup

Ingredients:

2 cups sugar
1 can drained cherries (reserve syrup)
12 nectarines
2 tsp corn starch

Preparing:

Cook nectarines in a liter of water.
When boiling, remove them, peel and cut in half (remove seeds).
Back to the fire along with the sugar and cook over low heat until the sugar has dissolved.
Drain them and reserve syrup.

Cook the syrup along with the cherry syrup until reduced by half.
Dissolve the cornstarch in 2 tbsp water, add the syrup, let thicken and remove from heat.
Bathe fruit with the syrup and serve.

Almonds Sweets (Queijinhos do Paraíso)

Ingredients:

250 g sugar
50 g ground almonds
1 cup water
6 egg yolks
1 egg white
14 cherries, in syrup
1 tbsp butter
1 tsp vanilla powder

Preparing:

Cook water with sugar until it forms a syrup.
Add vanilla and 1 tsp butter.
Cook for 1 more minute, remove from heat and allow to cool.

Whisk the yolks and egg white.
Add almonds and cold syrup.

Pour mixture into greased individual molds.
Place half cherry on each one and bake at 170ºC (350ºF) for 15 minutes.

Chocolate and Gelatine Christmas Log

Ingredients:

1 liter of soymilk, chocolate flavored
1/2 cup cold water
100 g sugar
30 g unflavored gelatin
250 g whipped cream
Cherries in syrup
Mint leaves

Preparing:

Moist unflavored gelatin in the cold water.
Let stand for 5 minutes and dissolved in a water bath.

Mix the soy milk with sugar and add gelatin.
Pour into molds lined with aluminum paper, and refrigerate until cut and pull it out.

Decorate the log with whipped cream, cherries and mint leaves.

Christmas Green Cherry Trees

Ingredients:

2 1/2 cup flour
1 cup green maraschino cherries, finely chopped
1 cup white chocolate
1 cup butter
1/2 cup sugar
2 tsp butter
Vegetable colorant
Confections to decorate

Preparing:

Beat flour and sugar.
Add the pieces of butter to form a sandy paste.
Add cherries and colorant.

Form a ball and knead until you get a smooth mass.
Divide the ball into two and refrigerate for 30 minutes.

Spread over an floured surface with a thickness of 1 inch.
Cut stars of 1 inch in diameter and 4 more of 2 1/2 to 4 inches, to form each tree.

Place on a baking tray, separated 1 inch between each.
Bake to 160°C (325°F) for 12 minutes and allow to cool.

Melt white chocolate with butter in low fire, stirring constantly.

Put the stars of the biggest to the smallest, putting a little melted white chocolate to sustain.
Spread with a little white chocolate and decorate with candys.

Christmas Sweet Crowns

Ingredients:

4 1/2 cups Corn Flakes
1 cup miniature marshmallows
1 cup white marshmallows
1/3 cup chopped almonds
1/3 cup golden raisins
1/3 cup dried cherries
1/2 bar butter

Preparing:

Combine corn flakes, marshmallows, almonds, raisins and cherries.

Besides, melt butter and cup white marshmallows, stirring constantly.
Pour over cereal mixture.
Toss until well covered.
Pour the 1/4 cup of mixture for each crown on a tray covered with waxed paper.

Flatten to form circles of 5 cm wide, and open the center using the handle of a wooden spoon.
Allow to cool for 1 hour.

Ice Cream an Fruits Pudding

Ingredients:

1 3/4 pt softened chocolate ice cream
125 g chopped apricots
125 g chopped crerezas
125 g chopped pears
75 g chopped grapes
2 tbsp rum

Preparation:

Mix the ice cream with the fruits and the rum.

Spill the mixture in a greased and covered mold.
Freeze for 3 hours.

Strip and serve.

Lemon Cakes

Ingredients:

6 eggs whites
3 egg yolks
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
5 tablespoons sugar

Stuffed of Lemon:
2 cups heavy cream
1/2 teaspoons vanilla
1 tablespoon lemon gelatin dissolved
1 teaspoon lemon rind

Preparation:

Preheat the furnace at 175ºC (350ºF)

Beat the albumens at verge of snow.
Beat the yolks in another container.
Add half of the albumens.
Beat adding the flour little by little.
Add vanilla and the sugar.

Mix with surrounding form the rest of the albumens.
Spill the mixture in a greased mold.
Bake for 12 minutes until gilding.

Let cool.
Cut with small pastry cutters.

Beat, by aside, the heavy cream until forming chantillí cream.
Add vanilla and gelatin.
Mix strongly.

Take the cakes and decorate them with the luster being used in a decoration sleeve.