I love cherries. I've been waiting all winter long to hand pick cherries in the Spanish sunshine. On a recent trip to the Andalusia region, we hiked the Sierra Nevadas and picked pocket ( shirt, shoes, anything!) fulls of cherries dripping off the abundant trees scattered throughout. If you are in the mood to make a scrumptious little dessert, try making some Cherry-Almond Galettes.
INGREDIENTS
| 2 | Organic butter puff pastry sheets, rolled to 1/4 inch-thick |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Cherry compote |
| 2 1/4 cup (approx. 200g) | cherries |
| 1/4 cup (60g) | organic cane sugar |
| Almond crumble |
| 1 cup (approx. 100g) | blanched almonds |
| 1 tbsp | organic cane sugar |
| Soured cream |
| 2 1/2 cups (approx. 250g) | crème fraîche |
| 1/2 cup (approx. 150ml) | whipping cream |
| 2 tbsp | pure icing sugar, sifted |
| 1 tsp | vanilla extract |
| 1 | Preheat oven to 425 F (220C). Cut six 5 1/2 inch (14cm) rounds of the puff pastry and place on a parchment paper-lined oven tray, top with parchment paper and another baking tray and bake until deep golden (10-15 minutes). |
| 2 | For cherry compote, halve and pit cherries, leaving 8-12 whole. Combine with sugar in a saucepan and stir over medium heat until sugar dissolves and liquid seeps from cherries (3-5 minutes). Keep warm. |
| 3 | For almond crumble, roast almonds until golden (2-4 minutes), chop in a food processor until coarsely ground, add sugar and pulse to combine. |
| 4 | For soured cream, whisk crème fraîche, cream, icing sugar and vanilla in a bowl to soft peaks, cover and refrigerate. |
| 5 | Serve puff pastry rounds topped with cherries and almond crumble scattered over and soured cream on the side. |
|
|
|
|
|
|
