Desserts
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My Regenerative Kitchen
Combine the cherries and liqueur in a medium bowl and let sit or at least 20 minutes.Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.Combine the coconut chips, hazelnuts, maple syrup, coconut oil, kosher salt, and cinnamon in a medium bowl. Spread out the ingredients on the prepared baking sheet and bake or 10 to 15 min-utes, until golden brown and toasty. Remove rom the oven and let cool completely. Once cooled and hardened, break the pieces up into chunks (you can store extra crumble in an airtight con-tainer in a cool, dark place or up to 1 month).Put the cold cream in a large metal bowl and whip using a whisk or about 10 minutes, until it reaches sot peaks. Add a pinch o sea salt to nish.
cup (tk g) sweet cherries, pitted and halved cup (0 ml) ruit liqueur
Coconut Crumble
cup (70 g) raw, unsweetened coconut chips cup (70 g) shaved blanched hazelnuts1/2 cup (0 ml) maple syrup1/4 cup (60 ml) unrefned coconut oil, melted and cooled tablespoon kosher salt teaspoon ground cinnamon
To Serve
cup (0 ml) heavy cream, coldPinch sea salt
Macerated Cherries, Fresh Cream, and Coconut Crumble
Makes 2 to 4 servings
Maceration is a simple technique, similar to marinating, o soaking resh ruit in a liqueur, which imparts a new avor and also sotens and plumps the ruit. I like to pair somewhat alike but slightly diferent avors rom the resh ruit and the liqueur. Specically, I love doing this method with a blackcurrant liqueur called C. Cassis. C. Cassis is made rom lightly ermented New York blackcurrants with hints o carda-mom, bay lea, citrus rind, lemon verbena, and wild honey. These rare ruits were ormerly banned to protect commercial pine logging, but are now sustainably grown by small producers in the Hudson Valley.There are over thirty varietals o cherries; any kind will do, but I preer Rainier, Bing, or Tulare. I encourage you to try and test as many as you can.The coconut crumble in this recipe is something we keep on hand in an airtight jar in our pantry. It can be used like granola, but it’s grain ree.
Spoon the whipped cream into bowls. Drain the cherries rom the liquid and divide them among the bowls, on top o the whipped cream, then sprinkle with the coconut crumble and serve.
PRO TIP:
The same process can be used with straw-berries, mulberries, or blackberries.
