Mes Petite Cherries in a Galette with Almonds




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.





2 comments :

  1. Yum! I recently made a couple of cherry-almond pies (with almond paste, though.) Cherries taste like summer.

    ReplyDelete
  2. THAT'S what cherries look like on the branch?! mindblowing!!

    ReplyDelete

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