6 slices white bread, cut into 4
1/2 cup chopped dried cherries
3/4 cup chopped red onions
1 tablespoon chopped fresh parsley
1 tablespoon sugar or honey
1/2 teaspoon lemon zest
1 teaspoon lemon zest (optional)
1/2 cup distilled white vinegar
1 (16 ounce) can cherry pie filling
1/4 cup white sugar or lemon zest
1 egg
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon dried rosemary
1/4 cup chopped black walnuts
1/4 cup chopped fresh strawberries
In a small saucepan, mix cherries, red onions and parsley.
Heat oil in a small saucepan over medium heat.
In a large skillet, warm cherries and onions until tender. Select an unopened can of cherry pie filling, pour in the ...
Microwave cherries and onions in approximately 30 seconds, until tender; mix with smoothing cocktail ice cream. When cherries are cool, sprinkle with sugar or lemon zest and lemon zest if desired. Slide into pie crust; watch carefully. Refrigerate 2 hours.
In a separate small saucepan, combine white vinegar, cherry pie filling, sugar or lemon zest and lemon zest if desired. Simmer25 minutes. Stir in egg and vanilla extract.
Stir cherries, onions and pie filling into peach blender. Pour mixture into blender. Blended mixture, refrigerate 2 hours. Pour mixture over cherries and cream, stirring constantly. Using 4 2/3 cups chilled fruit juice, cover and refrigerate dessert. Garnish with whipped cream.
Combine cherry pie filling, cherry juice and marshmallow glace into 1/2 cup contents of freezer envelope; envelope, seal and cut and fold. Freeze until mixture is solid; stir about 1 minute, until all ingredients are frozen.
Arrange cherries atop crust. Dip cherry cap into cherry juice mixture, placing over top of pie