June 13, 2009

Cherry And Kirsch Gratin

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Early June is the best time to make cherry desserts when they're abundant and cheap. Every year I buy large containers of bing and rainier cherries for snacking. I also preserve them with sugar and cherry brandy to add to cakes, ice cream, cookies, etc. For this week's Lasang Pinoy Sundays, blame it on the A-A-A-Alcohol, I made a cherry and kirsch gratin, the recipe adapted from PURE DESSERT by Alice Medrich. I love that the cherry liqueur/white wine combination is not very strong because at least some of the alcohol evaporates in the cooking process; rather it enhances the flavor of the cherries and the custard. I a-a-azhzhure you my speech wasn't slurred after consuming a large bowl of the spiked cherry dessert.;-)

Lasang Pinoy Sundays, a weekly gallery of food photography Pinoy-style, is hosted by SpiCes.

recipe adapted from PURE DESSERT by Alice Medrich
Cherry And Kirsch Gratin
for the topping
3 large egg yolks
3 tablespoons sugar
1¼ tablespoons flour
1/3 cup dry white wine
3 tablespoons kirschwasser
¼ cup plus 1½ tablespoons heavy cream

for the fruit
1 cup sweet cherries
1½ tablespoons kirschwasser
½ tablespoon sugar, or to taste
½ teaspoon fresh lemon juice, or to taste
  • To make the topping: Set a medium bowl next to the stove. In a medium stainless steel saucepan, whisk the egg yolks with the sugar and flour until well blended. Whisk in the wine and kirschwasser. Cook over medium heat whisking constantly until the mixture becomes a thick custard. Continue to whisk for 2 minutes (to cook the flour), or until the custard becomes less thick and slightly translucent. Immediately scrape the custard into the bowl. Stir in 1½ tablespoons cream. Place a piece of plastic film on top to prevent a skin from forming. Refrigerate until cool.
  • To prepare the fruit: Pit and halve the cherries. Place them in a bowl, add the kirschwasser, sugar, and lemon juice, stir, and let macerate for at least 15 minutes or for several hours at room temperature. Preheat the broiler with the rack 6 inches from the heat. Taste and adjust sugar and lemon juice. Scrape the cherries and juices into a 4 x 6 oval dish and spread evenly. Broil until cherries are slightly tender and the juices are bubbling, about 5 to 6 minutes. Remove the pan and set aside to cool slightly for 10 minutes. Whip the remaining cream until almost stiff. Fold into the cold custard. Spread the mixture on top of the cherries. Slide under the broiler to brown the top, this may take only a minute or less. Serve warm or at room temperature.
Speaking of liquor, you may want to check out my Lambanog mixed drink.:-)


Maus said...

added you to my list...
wonderful site..thanks for sharing!

Unknown said...

i love cherries but they are expensive here!:(

your dish looks delicious!

agent112778 said...

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im adding this YUMMY site to my blogroll.


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magandang araw ka-lasa-ista :)
Salamat sa pagbisita :)


mukhang masarap! how i wish cherries were more accessible here! puwede kaya itong i substitute ng local fruit?

ces said...

oh no! i'm literally drooling right now!:) sarap! i must make this soon. pag nagmura na ang cherries:) or is it already? great entry!

Oggi said...

Maus, thanks.:)

Luna Miranda, thanks. Do you have the dried ones?

Jay, thanks...double the alcohol.:D

M, this would be great with mango, maybe use lambanog infused with calamansi or citron vodka for the cherry liqueur. Mmm I think I'll make that.:)

Ces, they're now in Costco at about half the grocery's price. Next month they will be at the farmer's market pero mas mahal, but they are locally grown, organic, and really fresh.:)


thanks for the advice re my fruit cake. the recipe i followed did not add the rum. will do it again, this time adding the rum. i guess the more difficult part is refraining from eating it for awhile, hehehe.

Chibog in Chief said...

wow!! gotta pick up all those cherries in our backyard to try this recipe! looks really yummy!

Oggi said...

M, you're welcome. Yes, that is a common problem for us too.:D

Dhanggit, I'm jealous...there's nothing fresher than fruits picked right from one's own backyard.
It reminds me of my childhood when I used to go up the bayabas tree and eat all I could.:)

Welcome to my headspace. said...

I've always loved sweet cherries in the summer and can eat literally kilos of them! This is a new way of using them that I'll surely try one day soon. Thanks for the recipe!

Midge said...

I am mad about cherries and, because they're rare out here, I seriously enjoy them whenever I can. Next time I manage to get my hands on fresh cherries, I am definitely making this gratin.

Oggi said...

Lou, me too, I love fresh cherries as is or macerated in a little liqueur.

Midge, bottled in syrup is also good.

mia xara said...

Sounds AND looks delicious!!!I have the dried cherries but I think it will be much better with fresh ones!Thanks for sharing :)

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