As we returned from holiday, I was excited about finding out if the wild cherries I had seen on trees before we went away were finally ripe. On an evening we set out for our cherry picking quest. How glad I was to see that the trees were covered with hundreds of ripe little cherries. Fortunately, nobody seemed to have had the same idea as us, so there were plenty. We had the shadow of a doubt, wondering if these fruits were indeed cherries, but after careful observation, we were able to confirm that they were. Back home, with a box full of wild cherries, I started thinking about what I could do with them. I thought I’d better cook them as they were quite acid. My brothers had offered me verrines for my birthday and I wanted to test them. I thought about making compote with the cherries and to see how I could use it in the verrines. The compote was still fairly acid, but that’s something you should expect with wild cherries. The fromage blanc was then good to go with as it made it sweeter. All that brought back to me memories of the wild cherry tree we had at my parent’s place when we were kids. I was sad when one day, my dad and my grand-father cut it down.
Wild Cherry and Fromage Blanc Verrines – makes 6 verrines
- 250g wild cherries, stoned
- 50g sugar
- 200g fromage blanc
- 1tbsp honey
- A handful of shelled pistachios 1. Put the cherries and sugar in a saucepan and cook on a medium heat for about 20min until soft. Leave to cool. 2. In a bowl, mix the fromage blanc with the honey. 3. Prepare the verrines: in each, put a layer of cherry compote, a layer of fromage blanc, and finally sprinkle with pistachios. Serve straight away.
- 250g de cerises sauvages, dénoyautées
- 50g de sucre
- 200g de fromage blanc
- 1cs de miel
- 1 poignée de pistaches émondées non salées
- Mettre les cerises et le sucre dans une casserole et faire cuire à feu moyen pendant environ 20min jusqu’à ce que les cerises soient tendres. Laisser refroidir.
- Dans un bol, mélanger le fromage blanc et le miel.
- Préparer les verrines : y déposer une couche de compote de cerise, puis une couche de fromage blanc puis quelques pistaches sur le dessus. Servir de suite.