Ham With Spiced Cherry Sauce
2 pounds cooked ham — thinly sliced
16 ounces canned dark sweet cherries
5 teaspoons cornstarch
1/2 cup sugar
2 tablespoons white vinegar
2 tablespoons water
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/2 cup rose wine (optional)
Place ham slices in baking dish. Drain cherries and reserve syrup. Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices. Cook over medium heat, stirring constantly, until thick and clear. Add wine and cherries. Pour over ham slices and bake at 350F 45 minutes.
Per Serving (excluding unknown items): 390 Calories; 16g Fat (37.0% calories from fat); 27g Protein; 34g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 1996mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.
Cherry-Apple Turnovers
Serving Size: 6
Preparation Time: 0:15
1 1/4 cups frozen pitted dark sweet cherries
1medium Rome apple peeled, cored and coarsely chopped
sugar
1/8 teaspoon almond extract
1 Dash ground nutmeg
6 sheets frozen phyllo pastry thawed Butter-flavored vegetable cooking spray
1/2 teaspoon cornstarch
2 tablespoons sliced almonds toasted
1 teaspoon powdered sugar
Position knife blade in food processor bowl; add cherries and apple. Pulse 4 times or until finely chopped; spoon into a bowl. Add sugar, almond extract, and nutmeg; stir well, and let stand 15 minutes. Press through a sieve, reserving 1/4 cup plus 2 tablespoons juice. Set aside.
Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3-1/2-inch-wide) strips; lightly coat each strip with cooking spray.
Stack 2 strips, one on top of the other. Spoon 1 tablespoon cherry-apple mixture onto one end of each stack; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to the end. Repeat with remaining ingredients. Place the triangles, seam side down, on a baking sheet; lightly spray tops with cooking spray.
Bake at 400 deg for 15 minutes or until golden.
Combine reserved cherry-apple juice and cornstarch in a small saucepan; stir well. Bring to a boil, and cook 1 minute, stirring constantly. Yield: 6 servings (serving size: 2 turnovers, 1 tablespoon sauce, and 1 teaspoon almonds).
Notes: Spoon sauce over turnovers; sprinkle with almonds and powdered sugar.
Serving Ideas: Serve warm or at room temperature.
Per serving: 138 Calories; 3g Fat (18% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 93mg Sodium
Medallions Of Pork Tenderloin with Cherry Meat Sauce
servings: 16
8 lb pork tenderloin
1 t salt
1 t fresh ground black pepper
1/4 c peanut oil
2 c currant jelly
1 c raspberry vinegar
3/4 c orange juice
1 t dried tarragon
4 c dark sweet cherries
season medallions with salt and pepper heat oil in a large covered skillet, over a medium flame add medallions and brown well on both sides drain fat from pan combine currant jelly, vinegar, orange juice, and tarragon pour over medallions, cover, and simmer for 25 minutes turn, cover, and simmer 20 minutes, until tender remove from heat remove chops to a serving platter or service plates add cherries to pan and stir once spoon over medallions serve hot.