CHERRYSPOON RECIPES

Steps:

• In a medium saucepan, combine cherries, sugar, vanilla bean, and 2 tablespoons water. Simmer cherries, stirring frequently until they are very soft, 5 to 7 minutes. Using a slotted spoon, transfer cherries to a heatproof jar; set aside.
• Return juice to a high simmer over medium-high heat until reduced to 3/4 cup, 9 to 11 minutes.
• Remove vanilla bean; stir in lemon juice. Pour syrup over cherries. Let cool completely, uncovered at room temperature, about 45 minutes. Cover with a lid; refrigerate until cold, about 35 minutes. Serve with ice cream. Will keep in refrigerator, covered, up to 2 weeks.

Steps:

• Preheat oven to 350°F. Mix half-and-half, milk, cornmeal, butter, sherry, sea salt, cayenne pepper and rosemary in medium saucepan. Bring just to boil on medium heat. Reduce heat to medium-low; simmer 2 minutes or until slightly thickened, stirring frequently. Remove from heat. Stir in cheese and cherries. Let stand 10 to 15 minutes or until slightly cooled
• Beat egg yolks in small bowl. Stir into cornmeal mixture. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Stir 1/3 of the egg whites into cornmeal mixture until well mixed. Gently stir in remaining egg whites. Pour into greased 8-inch square baking dish
• Bake 25 to 30 minutes or until top is browned and center is slightly loose. (Knife inserted into center comes out clean.) Let stand 5 minutes before serving