Food

Amaretto-Soaked White Chocolate Cherries

December 20, 2011

Amaretto Soaked White Chocolate Cherries

Looking for something to keep you warm through winter? Here’s a deceptively impressive dessert that will wow the crowd: amaretto-soaked cherries, dipped in white chocolate. Keep the kids away from these! They’re flavorful, they’re not too sweet, and they pack quite a kick when you catch the amaretto liqeur.

But the best part is that they’re super easy to make.

Take your cherries (have them fresh-pitted, if you can) and make two or three small cuts into each one—you want them to absord as much of the amaretto as possible—and drop them into a mason jar. Then fill the jar (or jars, if you’re like me) to the top with amaretto.

You could use a different liquor, too. I was first introduced to drunken cherries soaked in bourbon!

Drop the jars into the fridge and leave them there at least overnight. I let my cherries soak for about 24 hours, but I wish I’d have soaked them longer. They’ll absorb more of the amaretto’s flavor and alcohol the longer they’re allowed to soak.

Then all that’s left to do is dip!

Melt down some white chocolate into a candy dip and, holding each cherry byt its stem, dip the cherries into the white chocolate.

Make sure you eat the ones without stems and the ones that didn’t dip just right, you know… to make sure they’re not poisonous. Right?

And that’s really it!

These guys would be a hit at any holiday party. Or New Year’s Eve party. Or maybe even Sunday brunch.

It’s fruit, right?

Just make sure you have somewhere to leave cherry pits, if you don’t have them pitted.

Amaretto-Soaked White Chocolate Cherries
Yields 40
Print
Ingredients
  1. 40 fresh unpitted cherries (cherries with pits works fine, too)
  2. 750 mL bottle of amaretto
  3. 12 ounces white chocolate chips
  4. Vegetable oil
Instructions
  1. With a knife, make small ¼-inch cuts into each cherry. Place the cherries into mason jars, filling each jar about ¾ of the way full. Fill each jar with amaretto to just cover the cherries. Close each jar securely, and shake gently for 10 seconds before placing into the refrigerator. Let cherries soak for at last overnight, up to 48 hours.
  2. Strain the cherry mixture (you can reserve the slightly cherry-flavored amaretto for cocktails) into a colander. Pat down each cherry with a paper towel or cloth until each one is dry.
  3. Melt some of the white chocolate chips in the microwave, adding vegetable oil as needed. Stir well to create a chocolate coating.
  4. By its stem, dip each cherry into the white chocolate coating. Let excess chocolate drip off before placing the cherries on to a baking sheet lined with parchment paper. Refrigerate to set for at least 15 minutes before serving.
Notes
  1. Keeps best in the fridge for up to 1 day.
Taryn Williford http://tarynwilliford.com/

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Comments

  1. Jeanie

    OMG – these look simply fabulous………….I have to try them…

  2. AbbyB

    How do you keep the stems on but take the pits out? They’re connected…

    1. Taryn

      This is a really strange tip that somebody passed on to me once: Cut a small “X” shape in the bottom of the cherry with a sharp knife, then take a pair of clean (I used brand new ones) needlenose pliers and yank the pit out gently. It really works like a charm! I think cherries are so elegant with the stems still on.

  3. Stephanie C

    I wonder if this would go well with dark chocolate? Would one still need the vegetable oil?

    1. Taryn

      Oh I’m sure it would go wonderfully with dark chocolate. FYI, the vegetable oil is there only to thin out the melted chocolate and make it better for dipping. If you used chocolate candy coating or “dipping chocolate,” you wouldn’t need the oil at all. I would melt your dark chocolate and add the veggie oil until it’s thin enough to dip in.

  4. Shannon | JustAsDelish

    amazing, elegant and easy recipe, definitely will create buzz at any parties! thanks for sharing! yeah, how do you unpit the cherries and keep the stems on?

    1. Taryn

      A strange tip: Cut an “X” shape in the bottom of the cherry, then take a clean pair of needlenose pliers and yank the pit out gently. It works!

  5. Amrita

    I’m thinking Christmas and as perfect nibbles for Valentine’s Day! They look super-pretty!

  6. Aubrey

    If I cannot find cherries at ANY store near me, would raspberries or strawberries be a good alternative? I’m worried that raspberries may fall apart.

    1. Deon Craig

      Aubrey, I am going to use huge jar of marischino cherries offered at Smart & Final with or without stems. May just serve plain after a long soak in bourbon – Derby party; or if time & energy permits a dip in melted chocolate chips thinned a little with veggie oil for shine and thinning of chocolate. Cherries come in huge jar 8.99 w/out stems 10.99 w/stems. Use jar they come in for marinating in bourbon and use drained cherry juice for cool summer ade. De

  7. Candace

    These look amazing! If they weren’t fantastic enough just soaked in Amaretto, you dipped them in white chocolate and kicked them up notches unknown.

  8. Lucia

    Great idea!
    I was wondering if you can reuse the amaretto afterwards?

    1. Rachel

      Re-use it? There will be none left. I’ll have drunk it all.

      There is going to be diminishing returns . . . Secocond batch won’t be as good.

      Drink it, or add it to mousse, or . . . Any number of things. OMG. Cherry amaretto lattes. 😉

    1. Taryn

      Thanks! I either use white melted candy coating straight from the bag, or white chocolate chips mixed with a tiny bit of vegetable oil–just enough to make it thin and dippable.

  9. Noelle

    Any ideas on how long the cherries could stay in the amaretto? We have wonderful cherry season in July-but if I wanted to do this another time of year, I wonder how long they would last?

    1. Taryn

      Hi Noelle! I have made these from soaking the cherries for almost a week, but I’ve never tried it for any longer than that. But this post on Chowhound says you can let them soak “forever” as long as they stay completely covered with the liquor: http://chowhound.chow.com/topics/396579

      Hope this helps!

  10. sonja

    do they get soggy? Asking because I want to place them in a gourmet food gift box for christmas.

  11. Christie

    These look amazing! What brand of Amaretto are you using? Would it be a bad idea to opt for something a bit cheaper than Di Sarrono?

  12. Marsha

    I too am wondering if there is a way to gift these via snail mail?

  13. sue

    Can you use marischino cherries? The fresh cherry season is so short.

  14. Anonymous

    Sue, I’m trying this w/marischino’s, so I will let you know how it works. LaDonna

  15. L. Rowan

    hahaha I, too, eat the imperfect examples of (insert whatever tasty thing I’m making here)to assure myself that no one will be poisoned…

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  18. Rebecca Fralix

    These look so good cant wait to try them. Going to change it up a bit and use strawberries too.

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    1. Dawn

      The whole point of soaking cherries in liquor is to flavor the liquor, the cherries absorb the toxic stuff the in alcohol and they just taste gross afterwards

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