Tag Archives: cherry

Peach Cherry Fruit Salad

17 Aug

I told you about my case of peaches and case of cherries… I also told you about my Peach and Cherry Crisp dessert that rocked my friend Walter’s world.

And, what about when you have no time to bake something? You create a fruit salad…

I discovered the wonders of ricotta cheese for breakfast already… you can use it as a base underneath some berries, you can layer it in between fruit and granola in a parfait, but you could also TOP some fruit as if it were yogurt or whipped cream.


1 peach, peeled and cut into pieces
About 6 cherries, washed and pitted
One large dollop of ricotta cheese
About 1 tbs of raw turbinado sugar
  1. Now we just assemble… in the prettiest bowl you can find place the cut fruit and top with the dollop of ricotta.
  2. Sprinkle with raw sugar to sweeten the cheese and create a bit of sauce from the juices the fruit exude.

Wouldn’t this serve as a very pretty idea for a brunch or romantic breakfast??? Any other ideas on how to combine fruit and ricotta cheese???

Peach Cherry Crisp

9 Aug

I raided Costco the other day and bought a whole case of peaches… and a case of cherries. All, just for myself. Well, I did share some with my mom when she came over to visit, but before she came over I was puzzled on what would I do with a case of peaches all for me.

I have made already this plum and blueberry crisp… so I tried the same concept with peaches and cherries to see if it would work. The results??? It DID!!!!

When I asked a bunch of you on FaceBook what should I make with these peaches, Adriana recommended a peach pecan something… that gave me the idea to add pecans to the crisp topping. A hit!!!



2 medium peaches, peeled and cut into pieces
About 14 cherries, pitted and cut into pieces
3 tsps cornstarch
¼ cup raw sugar
The juice of ¼ lemon
Pinch of ground cinnamon
For the crisp topping
¼ cup whole wheat pastry flour
¼ cup rolled oats
3 tbs butter
¼ cup raw sugar
2 handfuls of pecans… about ¼ cup
Butter Spray
  1. In a glass baking dish, sprayed with butter spray, add the cut fruit. Add the cornstarch, sugar, lemon zest and juice and finally the cinnamon. Stir well to combine.
  2. Pre—heat oven to 350F.
  3. In the bowl of a food processor combine the crisp topping ingredients – flour, oats, butter, sugar and pecans. Pulse a few times for all the ingredients to combine and form a sand-like consistency. If you want to make this crisp gluten-free or even dairy free, just follow the instructions for the crisp topping I use here. It’ll work all the same.
  4. Place crisp topping over the fruits in the glass dish. You can be generous.
  5. Bake in oven for about 45 minutes, until the topping is golden and you see the fruit juices starting to bubble a bit. If you would like to avoid spills in your oven or toaster over, place the glass dish over a sheet pan to catch any drippings.

I did this the other night for a dinner with my friend Walter… he is not into sweets and he had seconds. I hope that meant it tasted awesome!!!!

Cherry Almond Clafouti

20 Jul

Cherries are not a tropical fruit… but I remember when I was little my dad used to buy us cherries whenever we traveled to NYC.  It was such a treat to sit and eat those deliciously sweet cherries…

Now, thanks to Costco, I have a huge bundle of sweet cherries in my fridge.  I sit and eat a small bowl watching TV but I wanted to do something special with them too.  The other day, reading Serious Eats we discussed how to best freeze cherries – if one should pit them before or after freezing them.  So after that discussion, I knew I decided to eat them raw or make them into something while fresh…

Then, last week, also in Serious Eats, we were asked to provide our French inspired recipes.  And you know me and my fascination of anything French… and with the abundance of fresh cherries in my fridge, I decided to make Cherry Almond Clafouti.  A clafouti is a French dessert where you take a pancake-like batter and pour it over fresh fruits and bake in the oven.

I’ll be honest… I’ve never eaten a cherry or any other clafouti in my life, partly because clafouti recipes out there all include eggs.  What I know about clafouti I have learned by watching TV and reading cooking recipes.  Alton Brown made a recipe the other day using a dutch oven and coals; Ina Garten has a few other recipes too.  So I decided to take what I liked about some of these, add a few little twists of my own… and this is what I ended up with.

This recipe makes a medium cherry clafouti  or two small ones – enough for 2 people.  Romatic, no?


About 10 fresh cherries, pitted
¼ cup sliced almonds, toasted –  but you could also use peeled whole almonds
1½ tbs butter
½ cup soy milk, plus 2 tbs
1/3 cup spelt flour, sifted
1/8 cup brown sugar
1 ½ tsp egg replacer
1 tsp vanilla powder
A pinch of salt
  1. Pre-heat toaster oven to 350F
  2. Pit the cherries and set them aside.  I pitted them by smashing them lightly with the side of a knife.  Be careful the juice of the cherries doesn’t fall on your clothes.  They “spit” a bit when you smash them.
  3. Toast your almonds by placing them in a small tray and baking them  for about 10 minutes.  As soon as they start to smell like almonds, take them off the oven.  Set them aside to cool off a bit.
  4. Butter the inside of your baking dish.  I used a large ramekin for this…  but you could also use 2 smaller ramekins to serve as individual desserts.
  5. Prepare the egg replacer by mixing the egg replacer powder with 2 tbs of soy milk.  Set aside.
  6. Place the milk in a medium bowl, add the sugar and whisk well until the sugar has dissolved in the milk.  Add the egg replacer mix.  Whisk again to incorporate.  Place the flour onto a fine sieve and sift over the milk mixture.  Whisk well.  Add the salt and vanilla powder and whisk the whole mixture for a few minutes until well combined and air is incorporated into it.
  7. Place the cherries in the baking dish.  They should cover the whole bottom of the dish.  Add a few almonds to the cherries.  Pour almost the whole batter in top of the cherries, the batter should only cover them slightly.
  8. Bake in oven for about 30-35 minutes.  At the 15 minute mark, take them out slightly, place a few extra almonds on top and add a few small pieces on butter on top to make it golden brown.
  9. The clafoutis should be puffy and golden delicious.  Leave to cool about 30 minutes before serving.

This recipe is delicious… but I would like to work on it a little bit to perfect it.  I will definitely let you know of the results of those tastings soon.  I still have lots of cherries in that fridge…

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