June 3, 2008

Spring Cherry Topping

Springtime is wonderful in Madrid. There are all kinds of amazing seasonal treats for sale in the streets and in the markets. On Saturday I had the good fortune of passing some cherry pickers from Extremadura (south-central Spain) who were selling their fruits. I wished I'd taken a picture of them! I bought a kilo for 2.50 - and then had to decide what to do with all of them. I started out with the idea of making cherry syrup for French toast...but ended up with cherry topping. I didn't want to strain out the chunky goodness. Cherries are a great source of fiber, not to mention vitamin C. This super easy topping is delicious on French toast, lemon sorbet, and spinach salad. It is probably also excellent on pancakes, plain toast, crepes, and ice cream. The topping will keep refrigerated in a sealed container for a couple days, but the color fades. Best to serve immediately.

2 cups fresh cherries, pitted
2 limes, zested and juiced
2 tablespoons honey
1/4 cup butter
pinch of sea salt
dash of cinnamon

  1. Process cherries in a food processor until liquefied.
  2. In a small sauce pan, melt the butter, honey, lime juice, half the lime zest, and salt. Add the cherries. Cook until warm, about 4 minutes. don't cook out all the nutrients!
  3. Transfer cherry topping into a serving dish or prepared plate and sprinkle with remaining zest.

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