1 tablespoon butter
1 tablespoon granulated sugar
1 tablespoon distilled white vinegar
1/2 teaspoon grated lemon zest
1/4 teaspoon lemon zest
1 tablespoon distilled white vinegar
1 teaspoon baking soda
2 cups grits
3 tablespoons milk
1 (14 ounce) can sliced cherries, drained
2 tablespoons lemon zest
1 (2 ounce) package lemon flavored Jell-O mix
1 cup honey
1 (14 ounce) can cherry pie filling
In a medium bowl, mix together the butter, sugar, vinegar, lemon zest, lemon zest, and distilled white vinegar. Stir the grits, milk, and cherries into the mixture with lemon zest. Gradually beat in the lemon zest, until well blended.
Pour mixture into fruit between sheets of waxed paper. Cover and refrigerate for at least two hours.
Peel fruit and peel the pits. Cut into 1/4 inch slices. Rotate the fruit slice on top of the pits to allow them to open. Decorate fruit with jelly, lemon rinds, lemon glaze or preserves. Store fruit in a cool dry place until serving time.
These were amazing! My husband swore they were cabernet, but I couldn't find them. So excited to try them again and see if they're worthy.
⭐ ⭐ ⭐ ⭐ ⭐