Pineapple Millefoglie With Maraschino Cherry Sauce Recipes

Steps:

• Combine the sugar and 1/4 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature.
• Scald a pint jar with a little boiling water; just swirl and dump. Pack the cherries and orange peel into the jar, leaving 1 inch of headroom at the top.
• Stir together the cherry liqueur, almond extract and 2 1/2 ounces of the sugar syrup in a glass (save the remaining sugar syrup for sweetening drinks). Pour the mixture over the cherries. If needed, top off with cherry liqueur to cover. Seal the jar and refrigerate for a minimum of 3 days.

Steps:

• Wash the cherries and remove the pits, leaving the cherries whole. Place them in a 1-quart sterilized jar.
• Add the sugar, salt and 1/2 cup water to a small saucepan and cook over medium heat until the sugar dissolves completely, about 8 minutes. Turn off the heat. Stir in the maraschino liqueur, almond extract and lemon juice.
• Pour the syrup over the cherries and stir to coat. Cover the jar with a lid and let cool completely before refrigerating. Keep refrigerated, gently shaking daily to redistribute fruit and syrup, 1 week before using.

Steps:

• Drain juice from pineapple, add enough maraschino juice to make 3/4 Cup of liquid Add lemon juice, blend in cornstarch to liquids.
• In a medium saucepan add the liquid and stir in the spices.
• Cook over medium heat, stir until thickened, add any options at this point.
• Remove from heat, stir in the tidbits and cherries.
• Baste over ham slices, grilled chicken or veggies.
• Refrigerate any unused mixture.