Cherry Marzipan with White Chocolate

• 7 oz. sugar
• 1/8 qt. water
• 1 stick vanilla
• few drops vanilla essence
• 8-7/8 oz. almonds, peeled and ground
• Cherries, pitted and dried
• 4-3/8 oz. white chocolate
• 3 tbsp. water

1. The marzipan: Prepare a frosting sugar by cooking sugar, water and vanila.
2. Cook, in a heavy saucepan, uncovered, on a very low heat until the syrup becomes very thick and sticky.
3. If you use a density meter it should read 37 to 38C.
4. Mix with almonds which have been ground to a very fine powder, on a marble surface.
5. We obtain a white paste used in all recipes for 'petits fours'.
6. also known as almond paste.
7. The cherries: They can be fresh, brandied or sugared.
8. Take the pips out.
9. If they are too wet, roll them in some icing sugar to dry them.
10. The chocolate coating: Melt white chocolate with water and keep warm in a double boiler.
11. Divide the marzipan into small balls.
12. Take one ball, shape it around one cherry.
13. Skewer it on a tooth stick and dip it into the chocolate.
14. Cool on wax paper.

sugar, water, vanilla, vanilla, almonds, cherries, white chocolate, water

Taken from www.foodgeeks.com/recipes/1571 (may not work)