There isn’t a lot of fresh fruit to choose from this time of year. How can I satisfy my craving for a fruity dessert in early spring?
Here in Denver, May is the time for love to spring, trees to blossom, and the weather to warm up. But it’s not the best time for juicy peaches, sweet watermelons and tender floral apricots.
I suggest using other fruits that are in their prime in other parts of the country. Michigan cherries are at their peak right now. Nothing is better than these jammy little jewels.
Here is a quick, simple dessert that I love to make when I am having friends over. I’ve made many versions—apricot-blueberry, plum-blackberry, and peach-strawberry. Trust your instincts, let your creativity be your guide, and select fruits that look beautiful and smell fantastic. When in doubt, I ask the produce person if I can sample a bite.
Cherry Crème Fraiche “Brulee”
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. Pastry Chef Leslie Ann Viets, The Ritz-Carlton Denver
