Cherries, toasted almonds, goat's curd
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Loading... - Sabina Daniels
- 02 Aug 2021
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Serves 4
For the compote:
cherries 200g
caster sugar 4 tbsp
white vermouth 4 tbsp
To serve:
flaked almonds a large handful
goat’s curd 250g
lemon zest 1 tsp
crispbread or flatbread
Remove the stems from the cherries, halve the fruits and remove the stones. Put the cherries in a small saucepan with the sugar and vermouth and bring to the boil. Lower the heat, let the cherries simmer for about 10 minutes, until they are soft and the juice is a deep burgundy colour and almost jam like. Remove the pan from the heat and leave to cool.
Scatter the almonds in a single layer in a shallow pan and toast over a moderate heat until golden. Watch them carefully. When they’re ready, set them aside.
Grate the lemon zest into the goat’s curd. Place scoops of goat’s curd on each of 4 plates with some of the toasted almonds, the compote and, if you wish, a little crispbread or flatbread.
