Yo Foodies,
Remember that post I did on Cherry Bourbon where I steeped 1 cup of dried sweetened cherries in 3 cups bourbon to get cherry bourbon? Well I had to do something with the cherries, right? So I did.
Inspired by recipes of Southern cherry bourbon pie – which inspired the cherry bourbon to begin with – I decided to make a fruit crisp using those cherries now that I’ve bottled the cherry bourbon, using:
APPLE-BOURBON CHERRY FILLING:
2 apples, peeled, cored and sliced
1/3 cup fresh cherries
1/3 cup bourbon-soaked cherries
1/3 cup marschino cherries
1/2 cup maple syrup
1/4 cup bourbon
1/4 cup Luxardo cherry liqueur
2 TBSP cornstarch
1/2 tsp cinnamon
1/4 tsp each of cardamom, coriander, cumin, nutmeg, cloves and allspice
TOPPING:
1 cup oatmeal
1/2 cup flour
1/2 cup melted butter
1/2 cup dried shredded coconut
1/2 cup brown sugar
Once I had the ingredient ready, assembly was easy. I just mixed the fruit filling ingredients and spread the mixture out in a glass Pyrex rectangular pan. Then I mixed the topping ingredients and covered the fruit filling with it. Bake at 350 degrees for 45 minutes and voila, instant summer fruit crisp dessert. Goes well with a glass of milk, ice cream or whipped cream.
I have to say, I don’t think I’d eat the bourbon cherries on their own, but cooked inside this dessert they were pretty darn awesome, as they complimented the fresh fruit and maraschino cherries as well.
BTW, I was inspired to use the Luxardo because I happened to be shopping at the LCBO early this Saturday and they just happened to be giving out samples of Luxardo maraschino liqueur with lemon sorbet as a promotion and after trying that great combo I asked to try a touch of the Luxardo straight.
The best way I can describe it is the cherry version of a Grand Marnier. Absolutely delicious stuff. I would’ve bought a bottle or two immediately on the spot but for one thing – I also happened to have mixed my own Cherry Marnier previously by combining equal portions of Heering Danish Cherry liqueur and XO Fine Champagne Cognac which tastes exactly the same. In fact, that is how I was able to immediately realize the Luxardo was actually distilled itself which I’m sure many of you knew already but was unknown to me at the time I was trying it. Nice touch.