Getting That Cherry Ripe Vibe in France

Cherry season means cherry desserts. I had some blush yellow cherries from our local organic orchard Fruits Ô Kalm and the fruit flies in the kitchen were in plague proportions. So I stewed the cherries. Then I had the idea of serving them with whipped coconut cream. And just before serving I had the brainwave of grating a little dark chocolate on the combo. A total winner. Super easy, super delicious.

 

Ingredients

400 g sweet cherries

6 tbsp sugar

300 g coconut cream

1 tsp vanilla essence

2 squares of dark chocolate

 

Method

1. Break out your cherry stoning tool from the back of whichever inconvenient cupboard you've shoved it in. Set it up, then rinse your cherries and pluck their stalks off.
2. Run the cherries through the stoning tool, then put them in a saucepan with a dash of water and 4 tablespoons of sugar.
3. Gently simmer the cherries for 5 minutes, keeping an eye on them because they'll have a tendency to boil over.
4. Put the cherries aside to cool.
5. Put the coconut cream, vanilla and remaining 2 tablespoons of sugar in a high sided bowl.
6. Rummage out your electric hand beater and whip the coconut cream. This will take a while, longer than dairy cream.
7. Serve the cherries in bowls, topped with a dollop of coconut cream. Shave some chocolate onto the coconut cream using a fine grater.
   

Australians will understand the reference to Cherry Ripe. Everyone else is probably mystified.