Three Perfect Recipes with Cherries for Valentine’s Day
Cherries are a fruit, related to peaches or plums, and originated in the Old World between Asia and Europe. Some are sour while other are sweet. The sweet cherries are best eaten when fresh, which is how I like them best. In regards to preserved varieties, maraschino is the most well-known of all, which was developed in Italy and some Balkan areas. The traditional way of preserving these fruits involved the use of liquor, but industry has converted this process into something much different than what it once was. The less colorful varieties are now preferred, being preserved first in a brine and then processed with a sugar syrup, to then have some sort of coloring added. This sort of process doesn’t retain many of the cherry’s nutritional properties, which is used in the most popular preserves that fill chocolates or adorn chocolate cakes.
That’s why we are going to focus on the fresh fruit, which is delicious and low-calorie without any additional sugar. The pigments are a source of antioxidants that care for the body during natural wear. Anthocyanins, which are cherry’s pigments, also have an anti-inflammatory effect which helps the body’s immune system, and provides so much of the incredibly important vitamin C, which helps pull us through wintry times. Fresh cherries do not require any sort of preparation in order to be enjoyed. There are also perfect for using in symbolic pastries as Valentine’s Day grows near. Here are a few recipes you can enjoy with cherries.
Cherry Clafoutis
Ingredients
- 400 grams fresh cherries
- ½ c. flour
- 1 Tbsp. powdered cinnamon
- ¼ c. sugar
- ¼ tsp. salt
- 3 eggs
- 1 ¼ c. milk
- ½ tsp. vanilla
- ½ Tbsp. butter
- Sugar glass
Directions
- In a bowl, mix the flour, sugar, salt, cinnamon, egg, milk and vanilla, until well mixed. This consistency should be similar to that of pancake or hotcake batter. Once finished, let set for 30 minutes
- Grease a round baking pan with butter. Spread the cherries out onto the pan and evenly pour the batter over it.
- Bake for 40 minutes at 180? C or until a toothpick can be cleanly inserted and removed from the center. Once done baking, allow to cool and sprinkle a bit of sugar glass over the clafoutis. Enjoy.
Cherry Soup
Ingredients
- 1 kilo fresh cherries
- 250 mL water
- 200 mL red wine
- 1 cinnamon stick
- ¼ tsp. ginger
- ½ tsp. lemon zest
- 2 Tbsp. sugar
- 2 Tbsp. honey
- Salt and pepper to taste
- Lemon
- Sour cream
Directions
- Remove the seeds from the cherries.
- Place the cherries, wine and water in a pot and bring to a boil for 6 minutes. Stir occasionally. Add the cinnamon, ginger, lemon zest, salt and season.
- Blend all ingredients and add the honey while processing.
- Serve the soup warm, adding lemon juice on top and one tablespoon of sour cream. You could also draw a spiral design into the cream.
Cherry tart
Ingredients
Filling
- 6 c. fresh cherries, seeds removed
- ½ c. water
- 2 Tbsp. lemon juice
- 2/3 c. sugar
- 1 Tbsp. powdered cinnamon
- 4 Tbsp. cornstarch
- 1 tsp. vanilla extract
- 100 grams cream cheese (optional)
Dough
- 2 ¼ c. flour
- 180 grams butter
- 1 c. sugar
- 2 eggs, beaten
- 1 Tbsp. cold water
Directions
Filling
- In a pot, mix the cherries, water, lemon juice, cinnamon, corn starch, and vanilla extract. Bring to a boil heating over medium heat. Once boiling, reduce heat and cook, stirring frequently, for 10 minutes. Once done, set aside and allow to cool to room temperature before using.
Dough
- In a food processor, add the flour, butter and sugar. Process all ingredients until creating a mixture somewhat similar to that of breadcrumbs. Then add one egg and process little by little until the dough turns uniform and smooth. Once done, refrigerate the dough for about 1 hour.
- Divide the dough into two parts and spread both parts over a floured surface, making it about 7 cm in diameter.
- Grease the tort pan, placing one of the rolled-out dough pieces in it. Cut off the excess dough that hangs over the pan. Add the filling along with a few pieces of cream cheese.
- Cover the pan with the other section of dough, and squeeze the edges to seal the tort. To finish, varnish the tort’s surface with the remaining egg.
- Make an incision in the center of the tort to let the vapor out, so that the filling doesn’t overflow.
- Bake at 200? C for 30 minutes. After that time reduce the temperature to 180? C and bake for 15 minutes until the dough turns golden.
- Serve hot or cold. Adding a scoop of ice cream is always a good accompaniment.