Cherry Sauce
makes about 300ml
300g cherries, pitted weight
300g caster sugar
50g water
10g citric acid
Method
Thermomix is good for this, but simply boil the cherries, sugar and water until the cherries are just cooked, puree, then bring back to the boil, add the citric acid mix well and boil for a couple of minutes. Keeps indefinitely as a preserve can also be churned for a cherry ripple in vanilla ice cream.
real KIS KIF luscious little canapés with nothing more than some duck confit
(always in any good fridge) a chervil garnish and a pickled cherry…click on the image
to go straight to the recipe!
