Cherry on Top

Cherries are hands down my favourite fruit. In winter I buy them frozen, quickly warming them with vanilla to top porridge, or baking them into a sweet clafoutis to brighten up Sunday suppers. During these summer weeks though, I buy a fresh bag most days. British ones are at their sweetest and freshest when they arrive in your kitchen for not having travelled across the oceans, they are as much a part of my summers as barbecues and downpours.

They’re almost always best eaten straight out of the bag, but there are a few recipes where cooked cherries rival fresh.

Roasted cherry salad with buttermilk dressing

(Cover image.) I use red-tipped little gems here, but butterhead, oakleaf, lollo rosso and frisée would also work. If you can’t find buttermilk, use yoghurt thinned with a splash of milk for the dressing. Some goat’s cheese or goat’s curd would be a nice addition, too.

Cherry, lemon + almond cobbler

I make this in peak cherry season, when they are most affordable. At other times of the year, you could use some cheaper frozen cherries, or even some pitted and roughly chopped red plums in place of half the cherries.

Cherry + Almond Breakfast Smoothie

This is how I get cherries into my mornings and their cheering colour never fails to lift my spirits. Almond butter works here to give this smoothie an almost marzipan note; it works with frozen cherries, too once summer is gone.

Cherry + Smoked Salt clafoutis

The smoked salt adds a brilliant flavour note, but normal sea salt will work well, too. The frozen cherries are already softened, so are perfect for a clafoutis. For a boozy version, soak the cherries in a little kirsch and sugar for an hour before you make the dish, then drain and follow the recipe.

Celebration Brown Sugar Meringues with Cherries

It happened that we got married in mid-July – prime cherry season – so we decided on this: caramelly brown sugar meringues topped with a lemon-curd spiked Chantilly, crème anglaise and cherries three different ways, as well as a syrup made from fresh myrtle, a symbol of everlasting love, a very sweet touch from the wonderful people who cooked for us.

This is a simplified version, no myrtle syrup and only a few simple processes, but well, well worth the bother. A very precious pudding.

Cherry + Rosewater Macaroon Tart

This tart has the lightness and freshness that’s key in a summer pudding. The coconut crust is topped with a macaroon filling and scattered with cherries.You can make this all year round, changing the cherries for whatever’s in season – strawberries in summer, slices of ripe pear in autumn, blood oranges and orange blossom water in winter.

 

Posted: 06.08.19 0 Comments

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