Serve this confit as a speedy but impressive dessert or with the cheese course. Serve over ice cream, to accompany a simple cake or fill small cooked tart cases with mascarpone and place a spoonful on top. It is also delicious served with a vanilla panna cotta or on toast with soft goat’s cheese or cream cheese.
INGREDIENTS
350 grams firm, unblemished cherries
½ vanilla pod
1 cup caster sugar
1 cup water
wide strips of lemon peel from 1 lemon
juice of 1 lemon
1 cinnamon stick
To serve
1-2 whole ricotta, I used Clevedon Valley Buffalo Ricotta
METHOD
Halve and stone the cherries. Cut the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. Put the vanilla pod and seeds in a small saucepan with all the remaining ingredients and bring to the boil, stirring to dissolve the sugar. Don’t use a large saucepan or the liquid will reduce too quickly – the confit needs long, slow cooking. Cook over a low heat for about 1 hour, stirring occasionally, until the cherries are glossy and the liquid has reduced to a sticky, thick syrup. A simmer mat is ideal for this. Cool then transfer to a sterilized glass jar, seal and refrigerate. The confit will keep for several weeks in the fridge. Makes about 1½ cups
Cook’s tip: To pit cherries cut around the circumference and twist the two halves in opposite directions. Pull out the pit.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!