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Old 04-14-2011, 02:21 PM   #1
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Flavors To Enhance Unsweetened Cherries In Cobbler

I have some frozen, dark sweet cherries (unsweetened) that inadvertently became UNfrozen. I was looking for a recipe to use them up and found a cobbler recipe online that calls for mixed berries (frozen blackberries and raspberries, thawed). It calls for 1 tsp. lemon juice in the filling and 1/2 tsp. grated orange rind in the topping as the only added flavors. In using the cherries, should I keep those or maybe use vanilla or cinnamon or some other flavor to enhance the cherries?

Any suggestions welcome! Thanks!!

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Old 04-14-2011, 03:21 PM   #2
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I would add lemon juice, almond extract and vanilla extract to the filling.
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Old 04-14-2011, 03:45 PM   #3
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Almond extract works well with cherries!
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Old 04-14-2011, 09:22 PM   #4
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Thanks guys! I think I'll keep the lemon juice (and also do lemon peel instead of the orange) and do a vanilla and almond mix. If the recipe turns out as good as I hope, I'll post it.
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Old 04-18-2011, 12:27 PM   #5
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Just updating cos that's how I roll.

I made the cobbler Friday evening and it wasn't good in any sense of the word. The recipe was a healthy whole wheat flour cobbler and I thought it had looked good AND it got good reviews. The topping/dough was really not good, nor was the filling I adapted. I have decided that I do not like the flavor of almond extract in anything. Lots of bakers are using it in cupcake/cookie frosting and I just don't like that taste.

So...as I told my fiance when we both decided it was a flop, "I can't hit a homerun every time!" It wasn't even a walk. LOL

Thanks for all of the input everyone.

P.S. Anyone want a slightly used bottle of almond extract?
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Old 04-18-2011, 07:54 PM   #6
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Almond extract is a very strong flavor, it can take over the flavor of a dish very easily. In cherry things or even coconut things I use a very small amount to enhance the flavor, most wouldn't detect an almond flavor, but a brighter cherry or coconut flavor. If I was making a coconut cream pie I would only use maybe a 1/4 tsp of almond extract along with vanilla. In a fruit cobbler maybe a 1/2 tsp.
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Old 04-18-2011, 08:07 PM   #7
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I wonder if mascerating the cherries like you would strawberries would have worked.
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Old 04-20-2011, 03:41 PM   #8
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Quote:
Originally Posted by bakechef View Post
Almond extract is a very strong flavor, it can take over the flavor of a dish very easily. In cherry things or even coconut things I use a very small amount to enhance the flavor, most wouldn't detect an almond flavor, but a brighter cherry or coconut flavor. If I was making a coconut cream pie I would only use maybe a 1/4 tsp of almond extract along with vanilla. In a fruit cobbler maybe a 1/2 tsp.
I used 1/2 tsp. of the almond extract. I maybe should have used less.
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Old 04-20-2011, 03:43 PM   #9
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Quote:
Originally Posted by Zhizara View Post
I wonder if mascerating the cherries like you would strawberries would have worked.
Actually, the filling thickened up well (the recipe used the flour to thicken). Other than the almond flavor, I think it would have been fine. I actually also added some frozen, chopped pears I had in the freezer because I noticed I didn't have as many cherries as I thought I did.
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