More ways with cher­ries

Country Life Every Week - - Kitchen Garden Cook Cherries -

Old-fash­ioned cherry pie with amaretto whipped cream

Line a tart tin with a pre-rolled sheet of short­crust pas­try and scat­ter with ground al­monds. In a sep­a­rate bowl, mix to­gether 2 gen­er­ous hand­fuls of halved and stoned cher­ries with a few ta­ble­spoons of su­gar and a ta­ble­spoon of corn­flour and pour into the tart tin. Top the tart with a sec­ond sheet of pas­try, ei­ther plain or dec­o­ra­tively in plaits, brush with beaten egg and bake for about 35 min­utes in a mod­er­ately hot oven. Serve with whipped cream, laced with a lit­tle amaretto and ic­ing su­gar.

Co­conut panna cotta with cher­ries

To make the panna cotta, heat 400ml co­conut milk and 300ml dou­ble cream to a near boil, then add a tea­spoon of vanilla-bean paste and 100g caster su­gar. Spoon a cou­ple of ta­ble­spoons of the hot mix­ture into a bowl and mix in 2 x 12g sa­chets of pow­dered ge­la­tine, be­fore re­turn­ing to the rest of the milk in the saucepan, stir­ring well and pour­ing into moulds. Halve and stone 200g cher­ries and cook with a scat­ter­ing of caster su­gar un­til the liq­uid looks syrupy, then serve the panna cotta with the cher­ries on the side and some al­mond bis­cotti.

Cherry ice-cream so­das

(above) Al­low a tub of vanilla ice cream to melt un­til half soft, stir some cherry essence and freshly chopped halved and stoned cher­ries through it, then freeze it again. To serve, pour Coca-cola into some glasses and top each with a scoop.

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