Tag Archives: Cherries

Cherry & Peach Pavlova w/ Tonka Bean Lemon Curd

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Makes 9 inch pavlova, yields 8-10 servings

Ingredients

Pavlova

  • 3 large egg whites
  • ½ cup fine sugar
  • ½ cup dark brown sugar
  • ¼ tsp cream of tartar, or ½ tsp lemon juice or vinegar
  • 1/8 teaspoon salt
  • 2oz dark chocolate, chopped
  • 1 cup whipping cream
  • 1 ½ cups mascarpone
  • 3 ripe peaches, sliced
  • ½ lb cherries, halved and pitted
  • ¼ cup sugar
  • 1 Tablespoon rum
  • Toasted, flaked almonds (optional)

Tonka Bean Lemon Curd

  • 5 unwaxed lemons
  • 1 cup white sugar
  • 1 medium Tonka bean (1 inch), grated using a micro-plane
  • 3 whole eggs and 3 yolks, room temperature
  • 1/8 teaspoon salt
  • 7 Tablespoons butter, cubed, softened to room temperature

Method

Pavlova

  1. Preheat your oven to 250°F. Cover a large baking tray with baking parchment and trace a circle, about 9-10 inches in diameter, on to the paper. Turn the paper over so the drawn-on side is facing down but still visible
  2. In a clean, dry bowl of a stand mixer, using whisk attachment, whisk the egg whites until frothy, then add the cream of tartar and whip to soft peaks. Reduce the speed to medium-low and with the whisk continuously running, add in the salt and the sugars a spoonful at a time, until thick and satiny
  3. Spread the meringue inside the drawn circle, creating a nest by making the sides a little higher than the centre. Place in the oven and bake for 3 hours, then switch off the oven but leave the meringue inside until completely cool: this will take about 2 hours. Once cool, remove from the oven and set aside
  4. Place the chocolate into a small heatproof bowl and set it over a small saucepan of simmering water, making sure the base of the bowl is not touching the water. Stir occasionally until melted. Cool slightly, then brush the chocolate inside the meringue nest, leaving the top and sides bare. Do this gently, as the meringue is fairly delicate. Leave to set for about 2 hours
  5. Place the cream and mascarpone in a large bowl and whisk for about 1 minute, until stiff peaks form. Be careful not to over-whisk, If the mixture begins to split use a spatula to fold a little more cream into the mix to bring it back together. Refrigerate until needed
  6. In a bowl combine the peach slices, cherries, sugar and brandy. Leave to macerate on the counter while you prepare the curd

Tonka Bean Lemon Curd

  1. Zest three of the lemons into a bowl with the sugar and grated tonka bean. Rub together with your fingertips to release the oils, then squeeze enough the lemons to give 1 cup juice
  2. Whisk the eggs into the sugar followed by the lemon juice, a little at a time, until fully incorporated
  3. Put in a heavy-based pan over a low heat and stir continuously with a rubber whisk or wooden spoon until thickened- which should take about 7 minutes. Strain into a medium bowl to remove any lumps or debris
  4. Whilst gently whisking, start dropping in the butter, a  tablespoon at a time, beating well at each addition until incorporated before adding in the next. When all the butter has been added continue beating until smooth
  5. Cover with cling wrap and allow to cool fully in the fridge before use

To assemble

  1. Carefully spoon the cream/ mascarpone mixture into the centre of the meringue. Using a teaspoon, place dollops of the tonka bean lemon curd onto the cream and swirl using a knife or chopstick.
  2. Top with the macerated fruit, drained of liquor, and pipe drizzles of additional curd over the fruit
  3. Sprinkle with a few toasted, flaked almonds for a finishing touch and serve immediately

Amarena Cherry Almond Loaf

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Makes 1 loaf

Ingredients

Loaf

  • 1 cup ground almonds, or almond meal
  • 1 ¼ cups, and 1 Tablespoon All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ Teaspoon Salt
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • 3 large eggs
  • 2 Tablespoons Amaretto almond liqueur
  • 1 cup Amarena cherries, drained and cut into halves

Glaze

  • ½ cup powdered sugar
  • 2 Tablespoons Amarena cherry syrup
  • 1 teaspoon melted salted butter
  • 2 teaspoons whipping, or heavy, cream

To decorate

  • Toasted flaked almonds
  • Additional Amarena cherries, drained

Method

Loaf

  1. Preheat oven to 375°F.
  2. Prepare 9” x 5” inch loaf pan with baking spray, or grease with butter, and set aside until needed
  3. In a bowl, combine the flour, ground almonds, salt and baking powder. Whisk together well
  4. Beat the butter with the sugar at medium speed until light and fluffy
  5. Add the eggs, one at a time, beating well between each addition
  6. Add the almond liqueur and mix to combine
  7. Add ½ the flour mixture and mix briefly
  8. Add the remaining of the flour mixture and fold just until no flour spots remain
  9. Toss the cherries in 1 tablespoon all-purpose flour and fold in the batter
  10. Pour the batter into your prepared loaf pan and bake for about 55 minutes or until a cake tester comes out clean when inserted into the center. *If the loaf begins to brown too much before it has completed baking, cover it loosely with aluminium foil
  11. Cool 15 minutes before removing the loaf from the pan. Allow to cool completely before glazing

Glaze

  1. Whisk together the powdered sugar, cherry syrup, and melted butter until just smooth
  2. Add in the cream one teaspoon at a time until you can pour the glaze

To finish

  1. Drizzle the glaze over your cooled loaf
  2. Sprinkle with the toasted almonds and dot surplus Amarena cherries to your liking
  3. Slice and serve

Loaf will keep best for up to three days at room temperature in an air-tight container

Chocolate Budino w/ Amarena Cherries

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Makes 4

Ingredients

Pudding

  • 6oz semi-sweet chocolate
  • 2oz milk chocolate
  • 1 Tablespoon butter
  • 6 egg yolks, room temperature
  • 1/4 cup granulated sugar
  • 2 Tablespoon cocoa
  • Pinch of salt
  • 1 cup heavy, or whipping, cream
  • 1 cup milk
  • I Tablespoon extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/2 cup Amarena cherries (incl. syrup)

Vanilla Cream Topping

  • 1 teaspoon powdered gelatin
  • 1 Tablespoon water
  • 1 cup whipping cream
  • 2 Tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • Cocoa powder to dust
  • Additional Amarena cherries to top (optional)

Method

Pudding

  1. In a large bowl combine the semi-sweet chocolate, milk chocolate and butter. Set aside until needed
  2. In a pan combine the egg yolks, sugar, cocoa powder and salt, whisking to combine. Over a low heat add the cream and milk, whisking to combine and cook for 8-9 minutes, until thickened and smooth. Take care not to overheat the mixture
  3. Remove the egg yolk mixture from the heat and pour over the chocolates/ butter, passing it through a strainer, or sieve, as you do. Let the combined mixture sit for 5 minutes
  4. Once the chocolate has fully melted add the olive oil and vanilla extract, stirring to combine until smooth and glossy. Set aside
  5. Divide the Amarena cherries between 4 small bowls, ramekins or glasses and portion each with some of the chocolate budino mixture (in the region of 1/2 cup each). Place in the refrigerator to set for at least 90 minutes
  6. Towards the end of this time you can make the vanilla cream topping. In a small bowl combine the powdered gelatin and water, heat for a few seconds in a microwave to dissolve the gelatin and then set aside to cool to room temperature
  7. While the gelatin mixture is cooling, combine the whipping cream, powdered sugar, vanilla extract in a bowl and whip to soft peak stage
  8. Reduce whisking speed to slow and add in the cooled gelatin solution to the soft whipped cream, pouring in steady stream as you continue to whisk. Once all the gelatin solution has been added increase the speed and whisk until stiff peaks, taking care not to over beat
  9. Pipe or spread the vanilla cream over the tops of your set chocolate, dust with cocoa powder, top with an Amarena cherry (optional). Serve and enjoy