KASTELLA WITH SPICED PORT CHERRIES AND CREME FRAICHE

MAKES 12 SERVINGS

SPICED PORT CHERRIES 1½ pieces star anise 1 cinnamon stick 10 cloves 2 quarter-size pieces ginger,

peeled 1 vanilla bean, scraped 4 black peppercorns 4 cups port ½ cup sugar

Pinch salt 3 cups sweet dark cherries, pitted 1 sour cherries, pitted (see Note) KASTELLA 2⁄3 cup all-purpose flour 2⁄3 cup cake flour 1 tablespoon honey ½ cup dulce de leche (see note) ½ teaspoon salt 8 egg whites 6 egg yolks ½ cup sugar, divided 1 cup creme fraiche Make the spiced cherries: Combine star anise through salt in pot. Cook over medium heat until reduced to 2⁄3 cup. Strain into another pot. Add cherries and coat with sauce, cooking gently over medium heat until cherries are semi-soft. Remove from heat; chill before serving. Make the kastella: Preheat oven to 325 degrees. Butter and line 2 (8x4-inch) loaf pans with parchment. Sift the flours; set aside. In large bowl, mix together honey, dulce de leche and salt; set aside. In separate bowl, using electric mixer, whisk egg whites. Sprinkle in 2 tablespoons sugar once egg whites resemble cappuccino froth, and continue whisking on medium speed until stiff peaks form. Transfer to another bowl and refrigerate until ready to use. Wash mixing bowl, then combine egg yolks and remaining sugar. Whisk to pale yellow ribbon stage. Fold yolk mixture into dulce de leche mixture. Gently fold in whipped egg whites in thirds, being careful to not lose air. Fold in sifted flours. Pour batter into prepared pans and bake 45 minutes, or until tops of cakes spring back to the touch. Cool for 30 minutes before slicing. Serve with spiced cherries and dollops of whipped creme fraiche. Note: You can find dulce de leche at major grocery stores. If you can’t find sour cherries, substitute regular sweet cherries.

Nutrition facts per serving: 416 calories, 13 g fat, 8 g saturated fat, 146 mg cholesterol, 48 g carbohydrates, 6 g protein, 204 mg sodium, 1 g fiber