Hello friends! Today I am sharing a recipe for a super easy sweet vintage treat. The recipe for Cherry PomPoms comes from the 1986 book 250 Quick and Easy Recipes. And as the name suggests they are quick and easy, not to mention absolutely delish! They also look adorable. And I absolutely 100% did not pick this recipe as it was another food with a double name. 😉
For my Australian readers, the cherry pompons are reminiscent in taste to a Cherry Ripe Bar. It also contains many of the same ingredients – glacé cherries, coconut, and dark chocolate.
There is very little cooking involved in making these, just some chopping and melting of chocolate. These would be a perfect recipe to cook with kids – they could roll the cherry coconut mix into balls and help with dipping the pompoms into the melted chocolate. Mind you, if making with little people you might want to leave out the booze and swap out the dark chocolate for milk chocolate!
Cherry Marnier?
The recipe calls for something called Cherry Marnier. The only Marnier I had ever heard of before this was Grand Marnier. I found out that there was once a liqueur called Cherry Marnier, made from Morello cherries, but it is now discontinued. If you wanted to add a cherry-flavoured liqueur you could substitute in Cherry Brandy or Kirsch. I went the other way and used Malibu to vibe with the coconut. Alternatively, you could leave the booze out altogether and use fruit juice.
I would caution against anything too sweet, particularly if you are teaming your pompoms with milk chocolate. The condensed milk and the glace cherries are sweet – this could get sickly very quickly if you don’t balance out that sweetness somehow.
Cherry PomPoms – The Recipe
When I first saw this recipe, my eyes did a funny thing where I read it as “Cheery Pompoms” wihch is accurate as who wouldn’t be happy with such a quick and easy recipe! And then I realised there is another interpretation to cheery pompopms -so why not get your pompoms out and give a cheer for this recipe?
Have a great week!
