Roasted Cherries with Cocoa-Mocha Granita

 Recipe

Yield:

Serves: 4 (serving size: 3/4 cup granita, 1/4 of cherries)

Recipe Time

Prep: 15 Minutes
Bake: 15 Minutes
Freeze: 1 Hours

Nutritional Information

Calories 237
Fat 3 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 51 g
Fiber 5 g
Cholesterol 6 mg
Iron 2 mg
Sodium 29 mg
Calcium 81 mg

Ingredients

Cherries:
12 ounces (about 2 cups) sweet cherries, pitted
2 tablespoons sugar
2 tablespoons kirsch
1 tablespoon lemon juice
Granita:
1/2 cup unsweetened cocoa
1/4 cup sugar
1 1/2 cups hot coffee
1/4 cup sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon almond extract

Preparation

1. Place a rack in center of oven; preheat to 350°F. Mist a 9-inch square glass baking dish with cooking spray. Stir cherries, 2 Tbsp. sugar, kirsch and juice in baking dish to combine. Roast until bubbly and juices have thickened, about 15 minutes. Transfer to a bowl and let cool completely.

2. Mix cocoa and 1/4 cup sugar in a bowl. Whisk in coffee until sugar and cocoa have dissolved. Let stand for 5 minutes. Stir in milk and extracts; pour into another 9-inch square baking dish. Freeze until completely frozen, about 1 hour, scraping frozen crystals from edge of pan with a fork every 15 minutes.

3. When ready to serve, scrape granita into chilled glasses, breaking up any large pieces with a fork. Top with cherries.

Note:

Lynn Miller,

June 2013
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