Trying this for dessert tonight: Macerated bing cherries and paté brissée. Make classic French pastry dough (paté brissée), roll to 3/8" thickness, bake at 375°F for 15 min, or until golden brown. Cool. Remove the pits from 2 C bing cherries, chop coarsely. Add juice of 1/2 lime and 2 T light brown sugar. Mix the cherries, juice, and sugar well, and then refrigerate for 20 min. or more. Cut the pastry shell into 1-inch squares, and toss equal amounts of pastry squares and macerated cherries. Serve with crème fraiche or sour cream.
Posted on: Tue, 09 Jul 2013 02:31:33 +0000
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