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Categories:
unsalted butter whole almonds kosher salt ground cinnamon whole cherries granulated sugar cinnamon sticks grappa lemon sorbet
Viewed: 19 - Published at: 7 years agoIngredients
- 2 tablespoons unsalted butter, at room temperature, divided
- 1/2 cup whole almonds, skin-on
- Kosher salt
- 1/4 teaspoon ground cinnamon, sifted
- 1 pound or 3 cups whole cherries, preferably Bing cherries, washed, dried, cut open and pitted, but left somewhat whole
- 1/2 cup granulated sugar
- 2 cinnamon sticks
- 1/2 cup Grappa, plus a splash to finish
- 1 pint lemon sorbet
Method
- After spending some time in the south of France, I really came to love certain fruits and nuts mixed together in desserts.
- Maybe it's because almonds and cherries are actually both fruits, that I feel they belong together.
- Or maybe, quite simply, it's the flavor combination of these 2 ingredients that makes them perfect (and simple finish) for any meal.
- It can be paired with a sorbet or ice cream, depending on your mood.
- Heat a heavy-bottomed skillet over medium-high heat.
- Add 1 tablespoon butter and the almonds.
- Stir to coat the nuts with the butter.
- Add the ground cinnamon and toss to coat.
- Toast until fragrant.
- Transfer the almonds to a bowl and set aside.
- Return the skillet to medium heat and allow it to get hot again, about 1 minute.
- Add the remaining 1 tablespoon of butter and toss in the cherries.
- Stir in the sugar and cinnamon sticks.
- Cook for 1 minute, stirring so the sugar dissolves, then remove the skillet from the heat.
- Carefully add the Grappa and gingerly return the skillet to the heat.
- Step back a little as the alcohol may cause the pan to flame slightly.
- Stir and continue cooking until the liquid becomes somewhat syrupy, an additional 1 to 2 minutes Remove the cinnamon sticks.
- Arrange the cherries in 4 to 6 bowls, top with almonds, a splash of Grappa and a generous scoop of lemon sorbet.
- Serve immediately.
