They're cherries Jim but not as we know them!! - French Glace Cherries

When I think of Provence in France or the wine producing region of The Languedoc I do not immediately think of glace cherries!  Until today that is!

I was invited to a French Glace Cherry MasterClass and really couldn't think of that many things to use them for - how could you have a masterclass on adding glace cherries to fruit cake, mincemeat or topping cupcakes?  I usually have a pot in my baking box and that is really all I use them for.

We had a great morning, being introduced to the history, region, production of French Glace Cherries and learned how we owe it all to Sir Winston Churchill's love for these little preserved cherries and his insistence on importing them into Britain.   In fact the majority of French Glace Cherries produced in Provence, are imported into Britain for us avid bakers.

We tasted some recipes already made for us - Can you imagine French Glace Cherry Chutney?! I am most definitely making that, and it was served on top of blue cheese and oat cakes.

Or how about French Glace Cherries smoothies?

Then the fun started, divided into teams of two but somehow we made a team of three and got on with making our two recipes!

First was a Jaffa Cake inspired Cherry Jelly Cake which was a revelation for me.  I don't like Jaffa Cakes because I don't like the orange jelly but had never thought of using a different fruit middle.

First we made the jelly so it could set, then the cake bottom followed by the assembly and topping with melted chocolate and in honour of the forthcoming Valentine's day we decorated them with hearts.

Our second recipe of the morning was a quick and easy cake called 'Financiers' which was so simple to make and armed with the items in our goodie pack I will certainly be making these on a regular basis.

The production of French Glacé Cherries consists of replacing the fruit’s natural water content with sugar.  There are no artificial colours or preservatives in these cherries. The bright colour comes from natural fruit colours.  It takes about 10 days for a tray of fresh cherries to become glacé cherries.

Finally, at home with a lovely cup of coffee and sharing them with Mr R and FIL.

Thanks to French Glace Cherries for inviting me to take part in the masterclass.  I did not receive any payment for attending or for writing up the account of the session.