Cherry Beignet Ingredients:

• 1/2 cup chopped dried cherries
• 3/4 cup Cheribundi Tru Cherry or Cacao Cherry juice
• ¼ cup sugar
• 2 tablespoons water
• 1/2 cup whole milk
• 1/2 cup water
• 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch cubes
• 1/2 teaspoon salt
• 1 cup all purpose flour
• 4 large eggs
• Vegetable oil (for frying)
• Sifted powdered sugar

Chocolate Cherry Ganache Ingredients :

• 3/4 cup heavy whipping cream
• 2  tablespoons brown sugar
• 10 ounces bittersweet or semisweet chocolate, chopped

Method of preparation:

Beignets:
Bring dried cherries, Cheribundi Tru cherry juice, 2 tablespoons water, and sugar to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve cherries and syrup.

Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using an electric mixer, beat in eggs 1 at a time. Beat in cherries. All of this can be done up to four hours ahead if desired, just cover and keep at room temperature.

Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour 1-1/2” of oil into large a deep saucepan or fryer. Heat oil to 330-340°F by checking temperature with a fryer thermometer. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning once after 2 or 3 minutes, for about 5 minutes total. Remove beignets, place on lined baking sheet, and place the sheet in the oven to keep warm.

 Ganache:
Bring heavy cream to just under boiling, add brown sugar and stir to dissolve. Add chocolate and stir for 30 seconds. Remove from heat and stir until smooth. Mix in reserved cherry syrup and let the sauce cool slightly before serving.

Serving:

Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.