Lovely summer has arrived, lucky the temperature didn’t went too high yet. As I said earlier, summer makes me excited: sunny day walking on the beach, having a picnic on a lazy afternoon, a lots lots of fruits, all those kinds of thing. ah, I can’t wait for these.
Also my favorite summer fruit—-stone fruits has arrived too. The first one come in my mind is beautiful, ruby red cherries. Since I love lemon verbena so much, I decide make lemon verbena flavored cherry jam, well, not so traditional.
It’s fun and easy to make cherry jam, all you need is a lemon, sugar, some lemon verbena leaves and cherries. Rinse the cherries then remove the stems, and here comes my favorite part of making this jam—pit the cherries, with the cherry pitter. After you done all of them, chop up 3/4 cherries, put in a large pot with juice of one lemon and zests, cooking and stirring for 20 minutes, or until softened.
Process lemon verbena leaves in a food processor with some sugar. Add about cooked cherries 3/5 of the amount of sugar (include the lemon verbena sugar), cook a litte bit more, when the jam start to coat the spatula in a thin jelly-like layer, add some kirsch or cognac.
I made cherry and rosemary clafoutis with leftover cherries. And the scents are quite strong, I didn’t happy with it, although it’s not bad. So I use lemon thyme instead, when you serve the custard warm, a hint of thyme scents makes all the different.
Cherry and rosemary clafoutis (adapted from Jams, conserves & preserving)
1 egg yolk
20g flour, sifted
25g ground almonds
1tbsp kirsch or cognac
1 rosemary sprig(or 2 lemon thyme )
1. Whisk together the sugar and egg yolk in a bowl, then whisk in the whole eggs. Fold in the flour, almonds and a pinch of salt and whisk well. Stir in the milk,cream and kirsch, then set aside in a cool place to rest for 10 minutes.
2. Meanwhile, arrange the cherries and rosemary(thyme) in a well-greased ovenproof dish. Whisk the batter again, pour it over the fruit and cook in a preheated oven, 180℃/350°F, for 30 minutes. Leave to stand for about 10 minutes and serve slightly warm.