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Cherry and Pecan Cream Cheese Spread


1 cup dried sour cherries
1 cup water
2 8-oz. pkgs. cream cheese, softened
1/2 cup chopped toasted pecans
1 tablespoon fresh lime juice
1/2 teaspoons fresh thyme leaves
1/4 teaspoons freshly grated lime zest

In a small heavy saucepan simmer cherries in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture.

In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, and cherry mixture. A little salt may be added also to enhance the flavor. Spread may be made 2 days ahead and kept chilled, covered.

Serve with scones or butter crackers.

Makes about 3 cups.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.