Cherry Confit

Serve this confit as a speedy but impressive dessert or with the cheese course. Serve over ice cream, to accompany a simple cake or fill small cooked tart cases with mascarpone and place a spoonful on top. It is also delicious served with a vanilla panna cotta or on toast with soft goat’s cheese or cream cheese.

Recipe by Claire Aldous

Photography by Manja Wachsmuth

From issue #33

Sept. 2, 2015

ingredients

350 grams firm, unblemished cherries
½ vanilla pod
1 cup ...

Method

Halve and stone the cherries. Cut the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. Put the vanilla pod and seeds in a small saucepan with all the remaining ingredients and bring to the ...

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