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Sweet cherry sauce for Buchteln

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Ingredients for 1 servings:

  • 200 g cherries
  • 1 tbsp sugar
  • 1 small piece(s) of ginger root
  • 1 pinch of salt
  • 1 tbsp cornstarch
  • 1 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Puff pastry pieces or rusks

Halve and pit the cherries. Melt the butter in a pan or shallow saucepan and add the cherries. Finely chop the ginger and add it. Sauté the cherries while stirring, then season with sugar and salt after about 3 minutes. Mix the cornstarch with about 150 ml of cold water. Stir into the pan and gently bring to a boil until the liquid is thickened. Serve hot with the Buchteln (bunches). The sauce also tastes great with puff pastry, apple strudel, or rusks. Note: I used sweet cherries; sour cherries require more sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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