Mini Port Cherry Pie
By Alex Brown and Evan George
Tonight we buckled down with some fresh groceries and even fresher ideas for the May wedding we’re catering for our friends. It’s the first training session of many, and the results were kickin’. So kickin’, in fact, that we’re humming that Warrant song. (Cold drink of water, such a sweet surprise, put a smile to your face 10-miles wide.) All night, swing it!
1 cup Ruby Port
1/2 pound dehydrated cherries
2 tablespoons raspberry jam
25 baby tart shells
1 small cantaloupe, halved with seeds removed, to garnish
25 sprigs fresh mint, to garnish
1) First, whet your appetite with a swig of Port and pre-heat your oven to 375° F.2) Pour the Port on top of your cherries in a medium saucepan, along with raspberry jam, and let cook uncovered for about 20 minutes. Stir well. 3) Lay out tart shells on a baking sheet. Fill each about three-fourths full and stick in the oven for 15-18 minutes. When hot and slightly bubbly, you're done.4) Top each tart with a small melon ball by scooping a ripe melon with a teaspoon, like you're scooping ice cream. Garnish with a sprig of mint.
Soundtrack: Warrant’s “Cherry Pie”
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