Cherries à la Mexicaine

Name: Cherries à la Mexicaine
Yield: 4 servings
Cuisine: Boil
Ingredients: 410.00 g cherries black; 125.00 ml cherry juice; 125.00 ml tequila; 1.00 orange juice; 2.00 ml freshly ground black pepper; 1.00 orange zest only; 1.00 orange zest and juice; 250.00 ml cream fresh, whipped

4 servings

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Fruit

By Food24 November 03 2009

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Ingredients (8)

410.00 g	cherries — black
125.00 ml	cherry juice
125.00 ml	tequila
1.00	orange juice
2.00 ml	freshly ground black pepper
1.00	orange — zest only

ORANGE CREAM

1.00	orange — zest and juice
250.00 ml	cream — fresh, whipped

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Method:

Drain cherries, reserving juice.
Heat juice, tequila and orange juice in a saucepan. Bring to boil, then add cherries and black pepper.
Cook for 1 to 2 minutes to heat through, top with sliced orange peel and serve immediately with chilled orange cream.
ORANGE CREAM: Stir grated orange peel and juice into whipped cream and chill.
TOTAL KILOJOULE COUNT: 5 960 kJ (1 425 Cal). A portion: 1 490 kJ (355 Cal).