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.
INGREDIENTS
350 grams firm, unblemished cherries
½ vanilla pod
1 cup caster sugar
1 cup water
wide strips of lemon peel from 1 lemon
juice of 1 lemon
1 cinnamon stick
To serve
1-2 whole ricotta, I used Clevedon Valley Buffalo Ricotta
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 boil, stirring to dissolve the sugar. Don’t use a large saucepan or the liquid will reduce too quickly – the confit needs long, slow cooking. Cook over a low heat for about 1 hour, stirring occasionally, until the cherries are glossy and the liquid has reduced to a sticky, thick syrup. A simmer mat is ideal for this. Cool then transfer to a sterilized glass jar, seal and refrigerate. The confit will keep for several weeks in the fridge. Makes about 1½ cups
Cook’s tip: To pit cherries cut around the circumference and twist the two halves in opposite directions. Pull out the pit.
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