Source: The Paris Cookbook by Patricia Wells
Serves: 6
Note: I imagine that you could substitute any number of fruits for the cherries here, particularly apricots, peaches, nectarines, figs or berries. Just adjust the sugar and lemon juice accordingly.
2 pounds/1 kg fresh cherries, rinsed, stemmed and pitted
juice of one large lemon
4 tablespoons sugar, or to taste (adjust for sweetness of your cherries, but avoid over-sweetening as topping is quite sweet)
1 cup/125 grams finely ground almonds
8 tablespoons/125 grams unsalted butter, softened
2 large eggs
2 tablespoons heavy or double cream
1/4 teaspoon salt
1 cup/120 grams powdered/icing sugar, unsifted
Several drops of almond extract (to taste)
Powdered/icing sugar for dusting the gratin
Preheat the oven to 375F/190C.
Butter a medium ceramic or glass baking dish and set aside.
In a heavy-bottomed pot combine the cherries, lemon juice, and sugar. Cook over medium heat, stirring regularly, for 15-20 minutes, until the cherries are starting to fall apart and the liquid has thickened. Transfer the cherries to the prepared baking dish and allow to cool.
Prepare the almond cream: whisk together the almonds and butter until smooth. Add the eggs, cream, salt and powdered sugar and whisk until thick, smooth, and well blended. Add the almond extract, mixing to blend. Spoon the cream over the cooled cherries in the baking dish.
Place the baking dish in the center of the oven and bake until the gratin is a deep golden brown, about 20 minutes. Remove to a wire rack to cool.
Dust the gratin lightly with powdered sugar and serve in wedges, warm or at room temperature. This dessert is best served a few hours after it is prepared.
No comments:
Post a Comment