Recipe: Cherry Almond Filling and Cherry Filling (cake filling)

CHERRY ALMOND FILLING

1 tablespoon unflavored gelatin
1/4 cup cold water
1 (8 ounce) jar maraschino cherries, finely chopped, undrained
1/2 cup granulated sugar
1/8 teaspoon of salt
2 cups whipped heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup finely chopped blanched almonds

Sprinkle gelatin over 1/4 cup cold water and soften for 5 minutes. Place mixture over boiling water and stir until dissolved.

Add jar of cherries including the juice, sugar and salt. Chill the mixture until slightly thickened.

Fold in whipped cream, vanilla extract, almond extract and almonds. Chill before serving

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CHERRY FILLING

1 (16 ounce) can pitted red Cherries, undrained
1/2 cup light corn syrup
1/4 cup granulated sugar
2 1/2 tablespoons corn starch
Red food coloring
1 teaspoon almond extract

Drain cherries, reserving liquid. Add water to liquid to make 1 cup. Set aside.

Combine corn syrup, sugar, and cornstarch in a small sauce pan. Stir well. Add reserved cherry liquid. Add red food coloring to achieve the desired color. Cook over medium heat, stirring constantly, until smooth and thickened.

Stir in drained cherries and almond extract.

Makes 2 1/2 cups