Fruit of the Month – Cherries – June

Discover the sweet pleasures of cherries, a fruit with global appeal and a rich history. 

Cherries come in various varieties and colors, including sweet cherries (Prunus avium) and sour cherries (Prunus cerasus). Sweet cherries are often red to dark red in color, while sour cherries range from bright red to dark purple. The diversity of colors and flavors adds an extra dimension to the cherry experience.

Cherries are seasonal fruits and are typically harvested during late spring and early summer, depending on the region and climate. This makes cherries a beloved treat available only for a limited time each year, enhancing their allure and eagerly awaited arrival every year with anticipation.

In addition to their delightful taste, cherries also offer numerous health benefits. They are packed with antioxidants, especially anthocyanins, which can help reduce inflammation and improve heart health. Cherries are also a good source of vitamin C and fiber, contributing to a healthy immune system and digestion.

 

Immerse yourself in the juicy, sweet world of cherries and enjoy not only their taste but also their nutritional value and seasonal charm.

Some delicious recipes

Clafoutis

Ingredients for 8 people:

  • 350g cherries
  • 200ml milk
  • 1 tsp vanilla extract
  • 80g brown sugar
  • 150g flour
  • 4 eggs

Preparation:

  1. Pit the cherries and let them drain.
  2. Preheat the oven to 170 degrees.
  3. Mix the milk, cream, vanilla extract, 80g sugar, flour, and eggs in a bowl.
  4. Grease the dish with butter and sprinkle with 1 tbsp sugar. Arrange the cherries on top, followed by the batter.
  5. Bake the clafoutis for about 1 hour until golden brown and cooked through. Dust with powdered sugar before serving.

 

Recipe sourced from: https://www.keukenliefde.nl/clafoutis/

Farm Ice Cream with Warm Cherries and Sabayon with Cherry Beer

Ingredients for 4 people:

  • 200g cherries
  • 4 tbsp brown sugar
  • 4 tbsp brown rum
  • 4 eggs
  • 4 eggshell measures of sugar & 4 eggshell measures of cherry beer
  • Farm ice cream (vanilla)
  • Shortbread cookies

Preparation:

Cherry Sauce:

  1. Remove the stems and pits from the cherries. You can also cut the cherries in half and remove the pits.
  2. Place the cherries in a saucepan and add the rum and brown sugar.
  3. Stir and bring the mixture to a boil over medium heat.
  4. After about 5 minutes of simmering, the cherry sauce is ready. Remove the pan from the heat.

 

Sabayon:

  1. Use 1 egg per person, plus one extra egg. The extra egg is for the pot, as chefs say.
  2. Separate the eggs and collect the yolks in a mixing bowl. Set aside one eggshell measure (half an eggshell).
  3. Add the eggshell measures of sugar and cherry beer.
  4. Beat the cold mixture with a whisk, then place the saucepan over low heat.
  5. Continuously whisk until you get a frothy sabayon. Work from the wrist while whisking. (You can use a hand mixer if necessary.) Taste regularly.
  6. Once it thickens and the whisk leaves traces in the frothy mixture, the sabayon is ready.

 

Finishing:

  1. Crush the shortbread cookies in a mortar or food processor. It’s okay to have some larger pieces.
  2. Fill a cup with hot water and place the ice cream scoop in it.
  3. Scoop several balls of farm ice cream into each glass. Rinse the ice cream scoop regularly in the warm water.
  4. Spoon several dollops of warm cherry sauce into the glass, followed by a generous serving of fresh sabayon.
  5. Finally, sprinkle some crushed shortbread cookies on top.

 

Recipe sourced from: Hoeve-ijs met warme kersen en sabayon met kriekbier | Dagelijkse kost (vrt.be)