Brandy Infused Chocolate Cherry Pie with Roasted Hazelnuts
A Platter Talk Exclusive
Dan from Platter Talk
1 stick unsalted butter
Purchased or homemade.
Preheat oven to 325 degrees, F.
Place cherries in small container (coffee cup etc) and pour brandy over them, Allow to set.
Remove skins from hazelnuts.
Bring 2 cups water to boil and add 1 tablespoon baking soda
Place hazelnuts in water for 3 minutes. Water will turn black.
Drain nuts, dry with kitchen towel and remove skins
Place hazelnuts, with skins removed, on small baking sheet and roast in oven for 15 to 20 minutes until aroma is unbearably inviting or nuts turn golden brown.
Remove hazelnuts from oven and allow to cool, then crush on hard surface using rolling pin.
In small saute pan over low heat, stir butter and chocolate until smooth and melted.
Remove from heat and cool 10 minutes.
Combine sugar and eggs in medium and mix thoroughly.
Whisk in chocolate mixture, vanilla and salt.
Stir brandy and cherries, add hazelnuts and stir until will blended.
Spoon filling into crust and place in oven.
Bake until edges of filling puff and begin to crack and center is just set, about 30 minutes.
Transfer pie to rack and cool completely. Serve with whipped topping or ice cream.
A Platter Talk Recipe