Dessert that packs a flavorful punch
By Metro Creative
Dessert is a great way to cap off a tasty meal. Flavorful desserts can turn a good meal into a great one, and the following recipe for “Chocolate-Covered Salt-Sopped Cherries” from Mark Betterman’s “Salt Block Cooking” (Andrews McMeel) combines the potent flavor of cherries with the beloved taste of salt.
Chocolate-Covered Salt-Sopped Cherries
Makes 12 candies
2 4 x 8 2-inch salt blocks
12 large sweet cherries, pitted
1/4 cup sugar
6 ounces semisweet chocolate, finely chopped
Chill the salt blocks in the refrigerator for at least 2 hours, or up to several days.
Remove the blocks from the refrigerator and put one of them on a baking sheet that will catch any drips from the cherries.
Space the cherries evenly in a single layer on the block. Carefully place the other block squarely on top so that it balances evenly on all of the cherries. Set aside until the cherries are lightly compressed, 3 to 6 hours, depending on ripeness. As the fruit cures, it will lose about 50% of its water, concentrating the cherry flavor.
Remove the cherries from the blocks, wipe the blocks clean and return to the refrigerator. Remove any lingering moisture from the cherries with paper towels, and then toss in a bowl with the sugar. Set aside for 1 hour.
Put half of the chocolate in the top of a double boiler or in a microwave-safe bowl. If using the double boiler, put over gently simmering water and stir until melted. If using the microwave, cover the bowl and microwave at full power 90 seconds. Stir until smooth. Remove from the heat, and stir the remaining half of the chocolate into the melted chocolate until the mixture is completely melted and smooth.
Remove the salt blocks from the refrigerator. Lift the cherries from the sugar and pat dry. Dip the cherries, one at a time, in the chocolate and remove with a fork, allowing excess chocolate to drip back into the bowl. Put the dipped cherry on the chilled salt block; repeat with the remaining cherries and chocolate. Set aside until the chocolate is completely hard. Serve within 24 hours.
