CHERRIES

 

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There is nothing better than the fresh sweet cherries available at this time of year. I remember trying fresh cherries as a child on holiday in France, in the days when they would never have been seen in supermarkets here! They are generally a more expensive option but I can’t help but add a punnet or two to my shopping basket.

 

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I also grabbed the Tesco free magazine on my way out and after spotting the cherries on the front cover I had a read with a quick cuppa and it inspired me to try out a few recipes. These are all very simple and easy to put together – just the way I need recipes at the minute, quick and tasty!

Roasted Cherries with Chocolate dipping sauce   (this one is from the magazine)

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Ingredients

400g (13oz) cherries

2 tbsp honey

2 tbsp kirsch (optional)

1 tsp groundnut oil

 

For the sauce

100g (3 1/2oz) dark chocolate

50ml (2fl oz) double cream

1 tbsp golden syrup

2 tsp kirsch (optional)
Roasting cherries enhances the natural sweetness and big flavour of the fruit. Paired with a decadent chocolate dipping sauce, this speedy dessert is the perfect way to finish off an alfresco dinner party. 

Preheat the oven to gas 6, 200°C, fan 180°C. Put the cherries on a baking tray and drizzle with the honey, kirsch (if using) and the oil. Toss to coat, then roast for around 5-10 minutes, until the cherries are tender.

Meanwhile, melt the chocolate, cream, syrup and kirsch (if using) in a heatproof bowl set over a pan of barely simmering water. Pour into a serving bowl and serve with the roasted cherries for dipping.

These were totally yummy, only improved by the fact that Chris didn’t like them so all the more for me! I didn’t use any kirsch on this occasion as I didn’t have any in the house, but maybe next time!

 

Two other suggestions in the magazine where to make a cherry compote and also adding fresh cherries to a salad, I love adding fruit to a salad so knew this would be a winner!

 

Pancetta, goat’s cheese & cherry salad

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I just threw this together as I would any salad using items from the fridge and it was both fresh and tasty. This is what I used:

Mixed greens (bag of rocket, watercress & spinach)

Pancetta Cubes

Chicken slices

Goats Cheese

Cherries

Walnuts (chopped & roasted)

The pancetta was fried off in a small pan and I then added the slices of cooked chicken to warm through. It was then plated up and scoffed!

 

Cherry Compote

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Approx 12 cherries (stoned & halved)

1 ½ tsp sugar

4 tbsp water

I bunged this all into a pan and stirred until the sugar dissolved and the cherries started to break down. I’m a bit ad-lib at times when it comes to throwing things together but this worked out nicely and made about 3 portions to add to muesli and yogurt. Yummy!

 

Please share any of your favourite cherry recipes and let me know if you give these a try!

Christine x

 

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