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Al­though they share the same un­mis­tak­able crim­son hue, sour cher­ries are smaller and not as sweet as the ta­ble cher­ries we all pop in our mouths over the fes­tive sea­son. They hold their shape well in cook­ing and de­velop de­li­ciously dark and com­plex flavou

Sunday Tasmanian - Tassie Living - - TASTE -

Sour cherry and ri­cotta hot­cakes

¾ cup ( 110g) self rais­ing flour ¼ cup ( 55g) caster su­gar 2 eggs ½ cup ( 125ml) milk 1 tea­spoon vanilla ex­tract 150g ri­cotta 1 cup ( 130g) frozen sour cher­ries 40g un­salted but­ter 2 ta­ble­spoons veg­etable oil maple syrup, to serve Place the flour and su­gar in a large bowl and mix to com­bine. Make a well in the cen­tre and add the eggs, milk and vanilla and whisk un­til well com­bined.

Fold through the ri­cotta and cher­ries and set aside for 10 min­utes.

Heat half the but­ter and one ta­ble­spoon of the oil in a large non- stick fry­ing pan over medium heat.

Pour ¼ - cups of the mix­ture into the pan, in batches, and cook for 2– 3 min­utes each side or un­til golden and cooked through.

Re­peat with re­main­ing but­ter, oil and hot­cake bat­ter. Serve hot­cakes with maple syrup.

Serves four.

Sour cherry pan jam

500g frozen sour cher­ries 1 cup ( 220g) caster su­gar ¼ cup ( 60ml) sweet sherry 1 vanilla bean, split and seeds scraped Place the cher­ries, su­gar, sherry and vanilla bean and seeds in a large non- stick fry­ing pan over high heat. Bring to the boil and cook, stir­ring oc­ca­sion­ally, for 10– 12 min­utes or un­til thick­ened.

Dis­card the vanilla bean and al­low to cool be­fore serv­ing.

Makes one cup.

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