Pour over the cherries and tarragon filling to within 1/4 inch of top of jars.
Pour over the cherries, then put the dish on a baking tray and bake for 25 - 30 minutes or until the custard is set and the jam is beginning to bubble through.
Add all of the ingredients together and
pour over the cherries.
Leave to cool for a few minutes, then
pour over the cherries in a bowl and leave to cool completely.
Not exact matches
Place a cheesecloth or flour sack cloth
over a large bowl and
pour the
cherry mix
over that.
Pour batter
over cherries in pan and smooth the top.
But I kept it very simple by spreading the macadamia nut icing with the help of the butter knife on the baked
cherry oats and
poured the blueberry sauce evenly
over the baked square.
Pour custard evenly
over cherries in pan.
Pour about 1 cup rum
over pineapple and remaining rum
over cherries.
Place ice cubes in glasses;
pour cherry lemonade
over ice cubes.
Pour enough boiling water
over dried
cherries to cover.
The original recipe says to simmer the
cherries in the pickling juice but I had some liquid left
over and just
poured it
over some uncooked fruit and the results were crisper and just as good.
Pour the sauce
over the drained
cherries and let cool before making the trifles.
Set a strainer
over a bowl and
pour cherry mixture into the strainer.
Pour most of the dressing
over the
cherry tomatoes and toss well to coat, adding more dressing if necessary.
Pour this mixture
over top of the
cherry layer.
You just need to mix all together to form a thick crepe batter and everything is
poured over the pitted
cherries.
Pour batter
over pineapple and
cherry layer, and spread with a silicone spatula to even out the top.
Pour cake / butter crumble mixture
over cherries in crockpot, spread out evenly, and cover crockpot with lid.
To make this ice cream Breakside Brewery first fermented a bretta - yeast based beer for us to use as a starter that we then
pour over fresh
cherries, let everything sit for a week or two and cross our fingers.
Pour the batter
over the
cherries, and bake in the preheated oven for 50 - 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Pour over large cubes of ice and garnish with an orange peel and
cherry.
Pour the
cherry layer
over the top
over the cake and smooth
over.
Put 4 tablespoons of
cherry stems in your cup,
pour boiling water
over, cover with a piece of foil or a plate, and let infuse for 10 minutes.
Pour this combined wet - and - dry mixture
over the
cherry mixture.
Another time,
over the
cherries,
pour sabayon or zabaglione, flavoured with Marsala.