Help. I've cooked the pastry bind and just realised I should have
cooked the cherries at the same time. What's the best way to cook the
cherries now? (And add to custard to make cherry+custard tart/flan)?
Thanks.

On 01/07/2011 11:51 AM, Grumps wrote:
> Help. I've cooked the pastry bind and just realised I should have
> cooked the cherries at the same time. What's the best way to cook the
> cherries now? (And add to custard to make cherry+custard tart/flan)?
> Thanks.

Doesn't that depend on how the recipe suggested?
If the recipe is for some sort of custard filling along with a sherry
filling, you can still make a cherry filling. Add sugar to the cherries
along with flour, corn starch or minute tapioca (my preferred thickener
for cherries and bring to a boil then cook until it starts to thicken.
Allow to cool before adding the custard.

Grumps wrote:
> Help. I've cooked the pastry blind and just realised I should have
> cooked the cherries at the same time. What's the best way to cook the
> cherries now? (And add to custard to make cherry+custard tart/flan)?
> Thanks.

Ever made a cherry tart with pickled cherries? but you might also
consider cooking the cherries in white wine. Many recipes call for
cooking the cherries in a simple sugar syrup and even that can be made
with white wine rather than water. Port wine and orange juice can be a
good addition to these poached cherries to be used in a tart.

Of course you could just pit and cut in half the cherries, mix, in a
bowl with sugar, butter, ground almonds and 1 egg, mix well together and
fill your case with and then bake. That is the process for Flan de
cerises a la Danoise.
--
JL