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Chocolate-Cherry Chutney
Learn how to make sweet sauces by following our easy-to-understand recipes and cooking instructions.
Yield: Makes about 12 leaves
Ingredients:
1
refrigerated pie crust, reserved from pie
1/2
cup half-and-half
3
tablespoons sugar
Preparation:
1.
Roll pastry on floured surface to 1/8-inch thickness. Cut out leaf shapes. Mark veins in leaves with tip of knife. Roll pastry scraps into rope 1/4-inch thick. Cut into 2- to 3-inch pieces and twist to make tendrils.
2.
Preheat oven to 400°F. Lay pastry leaves on bottom of inverted flat-bottomed ovenproof bowl so that leaves will have a curved shape.* Lay tendrils on ungreased baking sheet. Brush leaves and tendrils with half-and-half; sprinkle with sugar. Bake 10 to 15 minutes or until golden brown. Remove to wire rack; cool completely.
*Leaves may also be baked flat on ungreased baking sheet.
