Chocolate-Covered Kirsch Eau-de-Vie Cherries

Yield: 1 cup

Ingredients:

• 1 cup Baker’s Chocolate, semi-sweet
• ¾ cup dried black cherries
• ½ cup Westford Hill Distillers Kirsch Eau-de-Vie

Directions:

1. Place cherries in medium bowl and add Westford Hill Distillers Kirsch. Soak the cherries overnight.
2. Melt chocolate in double boiler over medium-low heat.
3. Drain cherries, lay out on paper towels, and gently pat dry.
4. Spread cherries over wax paper and drizzle generously with the Baker’s Chocolate.
5. Cool to harden.

Scallops Pear William

Serves 4

Ingredients:

• 8 Bomster scallops
• 1/2 cup small Bartlett pear, peeled & diced
• 1/4 cup Westford Hill Distillers Pear William Eau-de-Vie
• 8 tablespoons high cream brie, no rind
• 2 tablespoons butter
• 1 tablespoon minced shallot
• 1 teaspoon chopped thyme
• 1/2 teaspoon cracked black pepper
• salt to taste

Directions:

1. Heat a skillet to medium high heat
2. Add the butter and cracked pepper
3. Add the scallops and sear to brown on one side
4. Remove the scallops, set aside
5. Reduce heat to medium
6. Add the shallot and pear, cook until shallots are translucent
7. Add Pear William, reduce heat to low
8. Return the scallops to the pan, brown side up
9. Sprinkle in the chopped thyme
10. Place a piece of brie over each scallop, cover the pan and cook for 5 minutes
11. Uncover, adjust seasoning and serve, spooning the cooking liquid over the scallops