With an abundance of tempting cherries in season, I came up with this dreamy desert that’s easy to make!
INGREDIENTS: For Cherry Compote.
♦ 12 Ounces of Fresh Cherries
♦ 1 Tablespoon of Fresh Lemon Juice
♦ 1/3 Cup of Sugar
♦ 1/4 Cup of Water
♦ 1 Teaspoon of Cornstarch
♦ 1 Tablespoon of Kirsch
MAKE THE FRUIT COMPOTE
Start by removing the pits from the cherries. TIP… count the number of cherries and then count the number of pits to make sure you have removed them all.
In a saucepan, stir together the water, sugar, lemon juice and cornflour. Add the pitted cherries and bring to a boil. Turn the heat down and simmer gently for 3-5 minutes. Allow to cool and then add the Kirsch. Leave to marinade in a refrigerator overnight.
INGREDIENTS FOR BATTER:
♦ 1 Cup of Sifted all Purpose Flour
♦ 1/2 Cup of Superfine Sugar
♦ 2 Teaspoons of Baking Powder
♦ 1 Teaspoon of Salt
♦ 1 Large Egg
♦ 1/2 Cup of Whole Milk
♦ 1 Stick of Unsalted Butter
♦ 1 Teaspoon Pure Vanilla Extract
♦ 1/2 Teaspoon of Organic Almond Extract
MAKE THE BATTER
In a large bowl, combine the sifted flour, baking powder, salt, sugar, stir together and form a well.
In another bowl, whisk together cooled melted butter, egg and milk. Add the vanilla and Almond extracts and then pour the wet ingredients into the dry ingredients stirring with a spoon.
Stir with a spoon to incorporate the mixture into a smooth batter.
Butter a 9 inch baking dish and pour in the batter. Then pour the cherry compote over the top. The cherry sauce will sink into the batter as it cooks.
Bake in an oven for 30 minutes at 375 F
Remove from oven and allow to cool uncovered.
Served warm with cold vanilla cream!