Peaches, apricots, cherries, blackcurrants and pineapples with brandy are a great adult-only fruit dessert.
These brandied fruits can be enjoyed on their own or combined with another dessert. You can add nutmeg and cinnamon.
Brandied Fruit
The brandy (or cognac) can be substituted by whisky. But cognac gives a special, exquisite taste and aroma!Fresh fruits and berries can be replaced with canned fruits.
Ingredients
- 1 pineapple
- 500 g apricots (or peaches)
- 500 g sour cherries or black currants
- 250 g sugar
- 300 ml brandy (cognac)
Instructions
- Peel the pineapple. Cut it in the middle and then cut into cubes.Cut the apricots in half and remove the pits. Cut the apricot halves into quarters.Pour in the cherries (I use cherries with pits).Put all the prepared fruits and berries in a large glass jar with a lid.Add the sugar.
- Pour in the brandy and close the lid.
- Leave to infuse for 21 days in a cool, dark place.Gently shake the jar twice a week.
- After 21 days, separate the fruit from the liquid. Drain and save the liquid which can be used as a starter to bake bread.Fruits and berries can be used as a dessert.Note: I have never tried making bread with it. We taste as it is: first the fruit then we drink the liquid!
Tried this recipe?Let us know how it was!
Cherry clafoutis
This is my favorite cherry clafoutis recipe — a delightful take from the classic version that I’ve adapted with my own twist. With cherry season in full swing, this simple yet irresistible dessert is the perfect way to enjoy summer’s sweet bounty!
Cherry clafoutis
Here’s the classic version of cherry clafoutis made with pitted cherries. I recommend removing the pits — it’s much easier to eat that way!For a more elegant presentation, you can bake it in small molds or ramekins.
Ingredients
- 4 eggs
- 100 g sugar
- 110 g flour
- 1 pinch salt
- 450 ml liquid cream (35%)
- 150 ml milk
- 1 cuillère a soupe liquid vanilla
- 600 g pitted cherries (griottes)
- Bit of sugar for the mold
- Bit of butter for the mold
Instructions
- Preheat the oven (210°С/ 410°F).
- Mix the eggs and the sugar
- Add milk and liquid cream. Mix.
- Add vanilla.
- Add flour and salt. Mix well one more time.
- Generously butter the baking dish(es) and sprinkle them with sugar.
- Spread the pitted cherries over the bottom of the molds.
- Pour in the clafoutis batter. The cherries should remain visible.
- Bake for 30-40 minutes. Baking time depends on the size of the molds.
- Serve warm or cold. In my opinion, it tastes better cold.
Tried this recipe?Let us know how it was!
This post was posted in Desserts