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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.