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Danish Cherries

4 c Pitted cherries
1 1/2 tb Cornstarch
3 tb To 4T sugar
1/4 c Lemon juice
1/2 ts Grated lemon rind
3/4 ts Almond extract


Optional:
1/2 c Blanched, slivered almonds


Toppings:
Whipped cream
Whipped ricotta cheese
Plain yogurt


1. Place cherries in a heavy medium sized saucepan, and cook over medium heat, covered, for 10 mins.

2. Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and whisk until smooth. Stir this into the hot cherries and cook over medium heat, stirring frequently, until thick (5-8 mins).

3. Remove from heat and stir in lemon rind, almond extract, and slivered almonds. Serve hot, warm, room temp or cold, topped with whipped cream, whipped ricotta, or yogurt. From the New Moosewood




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