Saturday, March 18, 2017

Cherries with Sweet Wine and Brioche

This recipe is from Jacques Pepin Heart and Soul in the Kitchen cook book, p. 359

I made this for one of our puzzling, food and wine events in March 2017. We were studying the
wines of the French Languedoc-Roursillon region. We tasted wonderful cheeses, Brie and Camembert. The quiche was a great pairing with the Marssane. Then on to dessert. We then shifted to some red wines and a great arugula salad.

Serves 4

2 cups sour cherries, pitted ( sweet can also be used)
1/4 cup sugar (2 T sugar if using sweet cherries)
1/2 cup heavy cream
2 brioche rolls ( about 2 ounces each) split in half) Note: 8 made a brioche loaf and used 1/2 slice for each serving.
4 fresh mint leaves
1 375 ml bottle sweet Sauternes, chilled. Can used Madeira or port.

Mix the sugar and cherries Ina bowl and cover and refrigerate. This can be done a few hours ahead.
Whip the cream to a soft peak. Refrigerate..
If you are making brioche, you will need to do that 2 days in advance. Fun but time consuming.
At serving time, arrange a brioche half in each of 4 martini glasses. Cover with cherries and their juices. Top with cream and mint sprig and serve.
At the table, pour about 1/3 cup of Sauterne into each dessert glass, taking care to pour it around the whipped cream, not over it. Serve the extra Sauterne in wine glasses as an accompaniment to the dessert.

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