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Recipes
Salad
Mutton Beer
Cherry Pottage
Challah
Crustade
Jellie of Fyshe
Griddled Trout
Grete Pie
Jugged Hare
Herbs
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2 lbs ripe red cherries
1 1/2 cups white wine
3/4 cup sugar
4 Tbsp butter
1 cup breadcrumbs
pinch of salt
garnish:
flower heads of clove pinks (optional)
sugar, preferably raw sugar if available
Wash the cherries and remove the stems and stones. Puree the fruit in a
blender with 1/2 cup of the wine and half the sugar. Add a little more wine
as needed to get a smooth puree. Melt the butter in a saucepan and add the
fruit puree, breadcrumbs, remaining wine, remaining sugar, and salt. Simmer,
stirring often, until the puree is very thick. Pour into a serving bowl,
cover, and let cool. The cherry pottage should be the consistency of a thick
apple sauce. Refridgerate until served. Before serving, decorate the edge of
the bowl with the clove pinks, if desired. Sprinkle the sugar over the dish.
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