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Cherry-Almond Gratin

Source of Recipe


From "The Paris Cookbook"






List of Ingredients



• 2 pounds fresh cherries, rinsed, stemmed and pitted
  
• 1 Tbsp kirsch (cherry eau-de-vie)
  
• 2 Tbsp sugar
  
• .
  
• -- The Almond Cream --
  
• 1 cup finely ground almonds
  
• 8 Tbsp unsalted butter, softened
  
• 2 large eggs
  
• 2 Tbsp heavy cream
  
• 1 cup confectioners' sugar
  
• Several drops of kirsch (optional)
  
• Several drops of almond extract
  
• .
  
• Confectioners' sugar for dusting the pan
  
• 10 ½-inch round porcelain baking dish
  






Instructions



1. Preheat the oven to 375° F. Butter the baking dish; set it aside.
   
   
2. In a large, heavy skillet, combine the cherries, kirsch, and sugar. Cook over low heat, stirring regularly, for 5 minutes. Transfer the cherries to the prepared baking dish and set aside.
   
   
3. Prepare the almond cream: In the bowl of a heavy-duty mixer fitted with the whisk, combine the almonds and butter. Whisk, blending, until smooth. Add the eggs, cream and confectioners' sugar, and whisk until thick, smooth, and well-blended. Add the kirsch, if using, and the almond extract, mixing to blend. Pour the cream over the cherries in the baking dish.
   
   
4. Place the baking dish in the center of the oven and bake until the gratin is firm and deep golden brown, 20 to 25 minutes. Remove to a wire rack and cool.
   
   
5. Dust the gratin lightly with confectioners' sugar and serve in wedges, warm or at room temperature. This dessert is best served just a few hours after it is prepared.