Friday, July 26, 2013

The Sweet Side of the Sour Cherry

Fresh, sour cherries are a thing of beauty.  They are also a bit of a rarity.  The "season" as it were is so fleeting that when you happen upon them at the farmer's market, you have no choice but to buy them because they won't be there the very next week.

If you are practicing restraint and not planning to make preserves, you content yourself with one quart.  This is just enough cherries to make a pie, or better yet, a crumble.

You will need to use or freeze your cherries within a few days.  Either way, you will need to pit them.  Alternately, you may have a girlfriend who will pit them while you are at work.  Having the latter, it is the method I recommend.



With requisite vanilla bean ice cream.

I cobbled (get it?  cobbled?)  a few recipes together and came up with this:

Sour Cherry Crumble

For Cherries:
4 cups pitted sour cherries
1/2 cup sugar
1/4 cup flour
1 tsp. vanilla extract
1/2 tsp. almond extract
pinch salt

For Topping:
1/2 cup (1 stick) butter
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 cup sliced almonds
  •  Combine all ingredients for cherries and pour into a shallow 2 or 3-quart baking dish.
  •  Slice 1 tablespoon of butter onto top of cherries.
  • Combine remaining butter, brown sugar, and flour and mix until butter is the size of small peas.  Add oats and almonds and mix to combine.
  • Sprinkle topping over cherries and bake at 325 degrees for one hour and fifteen minutes or until top is golden and cherries are bubbly.
Literate Baker notes:  It was still vexingly hot when I made this, so I baked it in my toaster oven.  Not quite as evenly baked as a regular oven, but passable.

Literate Baker confessions:  This, like the blueberry cake, was good for breakfast.

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1 comment:

  1. Soursop leaves contain several compounds such as acetogenins, annocatacin, annocatalin, annohexocin, annonacin, annomuricin, anomurine, anonol, caclourine, gentisic acid, gigantetronin, linoleic acid, muricapentocin. which can maintain health through the improvement of the immune system. Here are some of the content in soursop fruit that can be useful for our health:

    1. Water
    Soursop fruit can prevent dehydration, because in 1 cup ripe soursop fruit, contained 183gr of water. People typically require 8-9 glasses of water per day, to meet these needs, we can also consume fruits with high water content and one soursop.

    2. Vitamin C
    On average each person needs vitamin C intake of 60 mg, or 90 mg for men and 75 mg for women. So by manfaat daun sirsak consuming 300 grams of soursop, we've been able to suit the needs of vitamin C each day. Because in 100 grams of meat soursop fruit contains about 20 mg of vitamin C.

    3. Potassium
    In the soursop fruit also contains potassium that are beneficial to the body such that it can prevent stroke, to prevent interference with the muscles, keeping blood sugar levels in normal circumstances, maintain brain function and many others.

    4. Fiber
    Did you know, soursop fruit contains a lot of fiber which of course can be beneficial for our bodies, one of which is to maintain a healthy digestive system of the body, keeping the body's cholesterol kdar stability, can control appetite and weight control.

    5. Phosphorus and Calcium
    In 100 grams of meat soursop fruit also contains phosphorus as much as 27 mg and 14 mg of calcium. Where both are needed by the body, to prevent osteoporosis through the formation of healthy bones and strong.

    6. Fat
    Soursop fruit contains little fat, so it is good for the health of the body. Soursop fruit also contain non-volatile organic acids, particularly malic acid, citric acid, and the acid isositrat (which makes the fruit has a sour taste).

    7. Carbohydrates
    As we have seen, that the body's main source of energy is carbohydrates. While in one cankir soursop contained - + 38 g carbohydrates, and in one day the human body needs about 225 to 325 g carbohydrate / day. You should know that carbohydrates derived from it the fruit is much healthier than that derived from other foods which of course can raise blood sugar levels.