france: July 2011 Archives


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This French pastry-less tart (actually more like a puffy, fruit-studded thick pancake) is traditionally made with unstoned cherries, but you can stone them if you like, or substitute plums or other fruits. 

If you do stone the cherries, pop the stones in a jar and cover with the strongest, plainest alcohol you have (97% from Italy, or the strongest vodka you can find).  Store somewhere dark and shake the jar every now and then when you remember.  Several months later you will have kirsch!



Culinary Anthropologist