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From pastry chef Leslie Ann Viets of the The Ritz-Carlton Denver. You will need a shallow glass pie plate or 4-6 individual crème brulee-type dishes. Serves 4-6.
Ingredients
- 1 1/2 pounds bing cherries (or any cherry that looks really good)
- 3 cups crème fraiche
- 1/3 cup white sugar
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cup light brown sugar
Directions
Set broiler to high. Wash and pit the cherries. In a small bowl, mix together the crème fraiche, white sugar, lemon zest, lemon juice and vanilla extract. Place the cherries in the baking dish(es), and then dollop and spread the crème fraiche over the cherries. Sprinkle the brown sugar over the top evenly, and place under the broiler for about 3 minutes until the sugar is caramelized and bubbly.
