The swarm around Murray Farms' stand yesterday could indicate only one thing: Stone Fruit Season has Arrived. We spotted a few peaches and nectarines and temped a taste. It's too early still to revel in their splendor, so we're holding off a few more weeks.
In the meantime, our house is full of cherries. The
bakery's got cherry fritters and a cherry rhubarb tart (see below), and Hadley and I are jammin' away testing the perfect cherry
preserve recipe.
Cherries Jubilee
We use handmade puff pastry, but a store bought all-butter puff pastry, or thinly rolled out pie crust will do just fine. The cherries, though a wonderful surprise, still need a touch of sweetness, so we paired them with rhubarb (if you can't make it to the farmers market, we found rhubarb at Whole Foods in both the produce and frozen sections).
Place in a large saucepan together:
2 cups fresh cherries, pitted and cut in quarters
6 stalks of rhubarb, cut into 4" long pieces
1/2 cup water
3/4 cup sugar
1 vanilla bean, split
2 large pieces of puff pastry or pie dough, cold
1. Cook down your fruit for about 10 minutes, or until they begin to thicken. Stir occasionally at first, then more frequently after 5 minutes to keep the fruit from burning.
2. Once thick, pour the fruit out onto a cookie sheet on plate to cool completely. Remove vanilla bean.
3. Place your first layer of dough onto a cookie sheet lined with parchment paper. Using a fork, dock the pastry all over.
4. Spoon the fruit over this bottom layer, leaving 1" of space all around the edges.
5. Cover with second piece of pastry. Seal the edges any way you like. Slit the top in any pattern you desire.
6. Wisk one egg with a touch of milk or cream. Brush onto top pastry and sprinkle with sugar.
7. Bake at 375 until golden brown.
No comments:
Post a Comment