Thursday, 21 July 2011
Life is just a bowl of cherries
Over the years, my French friends have given me some wonderful dessert recipes, including one of my favourite one which can be made with plums (which are called ‘prunes’ in French) or cherries (cerises).
Tarte aux cerises
Line a tin or flan dish with shortcrust pastry. Prick the bottom with a fork. Stone the cherries - you can buy cherry stoners to make this job easier. Cover the pastry with a layer of cherries. You can sprinkle with sugar on them if you like. Bake in a fairly hot oven (200C, Mark 6, 400F) for about 30 minutes. After about 15 minutes of cooking time, pour an egg and milk custard mixture (1 egg to 1 cup of milk) over the cherries and bake until set. Allow to cool and pour over a couple of warmed tablespoonfuls of red currant jelly to make a glaze.
There is another amazing English cherry pie recipe by Dorset born chef Valentine Warner at http://www.bbc.co.uk/food/recipes/cherrypie_91973
When I lived in France in the 1970s as a student, I was given a precious jar of ‘cerises a l’eau de vie’ (cherries in brandy) which I passed on to Grandma. She loved spooning the cherries and brandy into a little glass to have as a digestif at the end of a meal or on the top of vanilla ice cream. It became one of her favourite treats in her eighties!
Cherries in Brandy – wonderful!