Tart Cherry Posset
Servings: 8-10 | Time: 4-5 hours
Directions
In 5- to 6-quart pot combine cream and sugar. Bring just to boiling, stirring to dissolve sugar. Reduce to simmer. Cook, uncovered, 10 minutes or until slightly thickened, stirring occasionally.
Remove from heat. Stir in cherry juice. Pour posset into eight to ten 3- to 5-ounce glasses or serving dishes. Let cool. Cover top with plastic wrap. Chill 4 to 24 hours or until set.
In small bowl toss cherries with mint and Kirschwasser. Cover; chill until serving.
To serve, top posset with cherries and mint. Serve with Rosemary Shortbread Cookies. Chill any remaining posset up to 3 days. Makes eight servings.
Ingredients
- 4 cups heavy cream
- 1 cup sugar
- 1 cup tart cherry juice
- ½ cup chopped maraschino cherries
- Torn fresh mint leaves
- 1 teaspoon Kirschwasser (cherry brandy) (optional)
- Rosemary Shortbread Cookies
