Bo Friberg

Black Forest Cherry Filling

Preparation info
  • Yield:

    6 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 pounds (910 g) well-drained canned sour cherries (see Note)
  • ½ cup (

Method

  1. Macerate the cherries in the kirschwasser for at least 2 hours or, preferably, overnight.
  2. Strain the kirschwasser from the cherries and add enough of the cherry juice to the kirschwasser to make 2½ cups (600