summer: July 2011 Archives

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!

This recipe is adapted from ‘Everyday & Sunday recipes from Riverford Farm’ by Jane Baxter and Guy Watson, which is a great cookbook (not least because it contains five of my recipes!).  It is the perfect salad for late spring and early summer, when spinach and broad beans are in season. 

The pomegranate molasses really makes the dish.  Look for it in Middle Eastern and Turkish food shops.  It should be just reduced pure pomegranate juice with nothing added - intensely sweet and sour at the same time, a bit like aged balsamic vinegar.