Vol De Nuit 午夜飞行

Stone fruits—-cherries

with 10 comments

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)

125g sugar
1 egg yolk
2 eggs
20g flour, sifted
25g ground almonds
200ml milk
100ml cream
300g cherries
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.


Written by Faye

July 1, 2009 at 11:24 pm

Posted in Pâtisserie

10 Responses

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  1. 坐沙发!看你做的甜点,我真是词穷了:-)


    July 1, 2009 at 11:50 pm

  2. 板凳也坐!请问Faye你用的是什么镜头?是50mm f1.4么?我最近想进一个拍美食为主的头,你有没有什么好的推荐?谢谢啦~


    July 1, 2009 at 11:52 pm

  3. 喜欢Faye的照片,纯净的感觉.同问相机和镜头,最近想换相机来着.


    July 2, 2009 at 3:41 pm

  4. 跑哪去了呀,MESSAGE也不会,你不回复的话种子得下周才给你寄了.这周是4TH OF JULY 长周末.


    July 2, 2009 at 9:55 pm

  5. Jinnie: 50mm的我没用过,不过这是个拍甜点的好头呀,请参见鱼宝的照片 http://blog.sina.com.cn/bebehuang小薇: 我的相机好像已经停产了吧,如果预算够的话推荐D300,如果不想买那么贵的D90也不错哦。宝: 加拿大跟美国还真要好,连国庆都没差2天。


    July 3, 2009 at 1:58 am

  6. 同问同问 那D80呢?越来越喜欢你拍的东西了!不过最喜欢的是你对生活的态度加油!


    July 3, 2009 at 4:25 am

  7. 英文的方子都要好好记下来慢慢研究~


    July 3, 2009 at 4:40 am

  8. 小faye,终于看到你的clafoutis,喜欢这类甜点!很合口味!那两个小杯子好可爱,你在哪里买的?能不能告诉我


    July 4, 2009 at 6:22 pm

  9. Joe: D80当然也很好,不过个人觉得这类东西买latest的比较好。Mandy: 需要中文食谱的话,跟我说一声好了。Cici: 小杯子买了好多年了,一直没怎么用,我忘了是在TO,还是在Van买的了。


    July 6, 2009 at 1:43 am

  10. 太漂亮了太漂亮了!从鱼宝儿那儿来的!俺是BEBE的粉丝儿!!!现在又多了个偶像啊…咋都这么能干那?掩面…哭泣…要向你学习的说!太漂亮了…改天一定试试


    August 8, 2009 at 1:10 am

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