Are you heading for a wine tasting experience day courtesy of Wine Unearthed or just consider yourself a bit of wine connoisseur? This fruity dessert is perfectly complimented by a sparkly berry wine or a fortified ruby port with cherry and plum overtones.
Ingredients
Serves 8
340g all-purpose flour
1 teaspoon salt
100g salted butter
6 tablespoons cold water
Cherry Filling:
470g fresh or pitted cherries
20g sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
Glaze:
240g confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Method
In a large bowl, combine the flour and salt. Add the shortening until the mixture resembles a crumble.
Gradually add the water, tossing with a fork until the mixture forms a ball. Wrap the ball in a plastic wrap and refrigerate for 30 minutes.
Meanwhile in a large saucepan, combine the cherries and sugar.
Mash slightly and let stand for 15-20 minutes.
Stir in cornstarch until blended.
Bring to a boil over a medium heat. Cook and stir for two minutes or until thickened.
Remove from the heat and stir in the cinnamon.
Divide the dough into eight portions. On a lightly floured surface roll out each portion into a 5 inch square.
Place about 3 tablespoons of cherry mixture on one side of each square and fold the dough over the filling.
Press the edges with a fork to seal. Prick the top of each turnover.
Place the turnovers on a greased baking sheet. Bake at 190°C for 30-35 minutes or until golden brown.
While the turnovers are baking combine the sugar, vanilla and milk in a bowl.
Drizzle over the warm turnovers once they are cooked.
Serve warm.
