Swiss Cherry Dessert Recipe
Swiss Cherry Dessert Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
MY BELOVED Swiss mother-in-law gave me this recipe years ago. It's quick and easy to prepare and, as she was so frugal, easy on the pocketbook! I've served this delicious dessert to groups, but it's best served individually. —Laura Mae Peterson Salem, Oregon
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 tablespoons butter or margarine, divided
  • 2 to 3 slices day-old bread, cut into 1-inch cubes
  • 1 can (15 ounces) dark sweet or Bing pitted cherries
  • 2-1/2 teaspoons cornstarch
  • 1-1/2 teaspoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Whipped cream and fresh mint, optional

Directions

In a medium skillet, melt 2 tablespoons butter. Add bread cubes; cook and stir until browned. Remove from the heat; set aside. Drain syrup from cherries into a medium saucepan. Add cornstarch, sugar, extracts and remaining butter; bring to a boil. Boil and stir for 2 minutes. Remove from the heat; cool slightly. Stir in cherries. Divided bread cubes among two serving dishes; top with the cherry mixture. Garnish with whipped cream and mint if desired. Yield: 2 servings.
Originally published as Swiss Cherry Dessert in Reminisce Extra April 1996, p47

  • 4 tablespoons butter or margarine, divided
  • 2 to 3 slices day-old bread, cut into 1-inch cubes
  • 1 can (15 ounces) dark sweet or Bing pitted cherries
  • 2-1/2 teaspoons cornstarch
  • 1-1/2 teaspoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Whipped cream and fresh mint, optional
  1. In a medium skillet, melt 2 tablespoons butter. Add bread cubes; cook and stir until browned. Remove from the heat; set aside. Drain syrup from cherries into a medium saucepan. Add cornstarch, sugar, extracts and remaining butter; bring to a boil. Boil and stir for 2 minutes. Remove from the heat; cool slightly. Stir in cherries. Divided bread cubes among two serving dishes; top with the cherry mixture. Garnish with whipped cream and mint if desired. Yield: 2 servings.
Originally published as Swiss Cherry Dessert in Reminisce Extra April 1996, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSwiss Cherry Dessert

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review